SAVE! Recipe in the caption👇🏻 This sheet meal is delicious and so easy to make. Add a side salad and some baguette! I like a green salad with a simple vinaigrette- Ina Garten has a great vinaigrette recipe! 🍯 Honey Dijon Sheet-Pan Chicken Ingredients (serves 4) Chicken: 1½–2 lb chicken thighs (bone-in, skin-on for best flavor) Salt + black pepper, to taste Optional: trim excess fat to your liking (I left it on for moisture) Vegetables: 1 lb baby potatoes, halved 2 cups carrots, sliced on the bias, ½–¾ inch thick 1 red onion, cut into thick wedges Optional: green beans or broccoli (added later) Honey Dijon Glaze ⅓ cup Dijon mustard ¼ cup honey 3 tbsp olive oil 3 cloves garlic, minced 1 tbsp fresh thyme, finely chopped OR 1 tsp dried 1 tsp paprika Salt + black pepper, to taste Instructions 1. Make the glaze: In a bowl, whisk together Dijon mustard, honey, olive oil, garlic, herbs, paprika, salt, and pepper. 2. Marinate the chicken (recommended): Season chicken lightly with salt and pepper. Add to a bowl or zip-top bag and coat well with the glaze. Marinate at least 30 minutes (or up to 8 hours in the fridge for more flavor). 3. If leaving the skin/fat on, gently pull it back and get some glaze between the meat and the skin, then lay it back down. 4. Prep the oven: Preheat oven to 425°F. 5. Prepare vegetables: Toss potatoes, carrots, and red onion with a drizzle of olive oil, salt, and pepper. Spread evenly on the sheet pan. 5. Add chicken: Place the marinated chicken thighs among the vegetables. Spoon any extra glaze over the chicken (and lightly over the veggies). 6. Cook uncovered for 30–35 minutes, until chicken is cooked through and vegetables are tender. 7. Optional veggie add-in: If using green beans or broccoli, toss them onto the pan during the last 12–15 minutes of cooking.