Description
A simple and delicious tray bake featuring honey mustard chicken thighs and roasted carrots. This easy recipe is perfect for a weeknight family meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together Dijon mustard, honey, soy sauce, apple cider vinegar, and garlic powder to make the honey mustard sauce.
- Add the chicken thighs and carrots to the bowl with the sauce. Toss to coat everything evenly.
- Arrange the chicken thighs and carrots in a single layer on a large baking sheet or in a roasting pan.
- Season with salt and black pepper.
- Bake for 35-45 minutes, or until the chicken is cooked through and the carrots are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
- Serve hot.
Notes
- For crispier skin, broil the chicken for the last 2-3 minutes of cooking.
- You can add other root vegetables like potatoes or sweet potatoes along with the carrots.
- Adjust the honey and mustard ratio to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 700mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 7g
- Unsaturated Fat: Approximately 18g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 5g
- Protein: Approximately 25g
- Cholesterol: Approximately 120mg