Sheet-Pan Dijon-Glazed Chicken & Roasted Vegetables

Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
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Sheet-Pan Dijon-Glazed Chicken & Roasted Vegetables recipe

Sheet-Pan Dijon-Glazed Chicken & Roasted Vegetables

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 12 bone-in, skin-on chicken thighs (about 4½ lb)
  • ½ tsp each sea salt and ground black pepper, divided
  • ¼ cup balsamic vinegar, divided
  • 2 tbsp grainy Dijon mustard
  • 2 cloves garlic, minced
  • 2 tsp raw honey
  • 1 lb French green beans, trimmed
  • 2 red or yellow bell peppers, cut into 1-inch chunks
  • 1 tbsp olive oil, divided
  • 1 lb cremini mushrooms, halved or quartered if large

Preparation

1. Position racks in top and bottom thirds of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper; set aside.

2. On 1 prepared sheet, arrange chicken, skin side up. Sprinkle with ¼ tsp each salt and pepper. In a small bowl, stir together 1 tbsp vinegar, mustard, garlic and honey; brush 2 tbsp over chicken. Place extra mustard mixture in a small saucepan; add remaining 3 tbsp vinegar. Simmer for 3 minutes, until slightly reduced.

3. In a large bowl, toss together green beans, bell peppers, ½ tbsp oil and ⅛ tsp each salt and pepper. Arrange on one side of second prepared baking sheet. In a bowl, toss mushrooms with remaining ½ tbsp oil and ⅛ tsp salt and pepper; arrange on opposite side of sheet.

4. Bake chicken on lower rack and vegetables on upper rack until chicken is no longer pink inside and reaches 165°F when tested with a thermometer, and vegetables are tender, 30 to 40 minutes.

5. Remove sheets from oven and set aside 4 chicken thighs and 1 cup mushrooms for Almond Ginger Noodle Salad. Let cool to room temperature, then refrigerate in an airtight container up to 2 days.

6. Toss remaining vegetables and mushrooms together. Divide remaining chicken and vegetables among plates. Drizzle with sauce.

Nutrition Information

  • Serving Size: 2 chicken thighs and 1 cup vegetable mixture
  • Calories: 538
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 309 mg
  • Fat Content: 22 g
  • Fiber Content: 4 g
  • Protein Content: 62 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 637 mg
  • Sugar Content: 12 g
  • Monounsaturated Fat Content: 10 g
  • Polyunsaturated Fat Content: 4 g