I’m sharing my Roasted chicken thighs and vegetables recipe along with one clever timing trick that gets mustard, honey, potatoes, onions, and carrots to finish together on a single sheet pan for an effortless weeknight dinner.

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I’m always chasing meals that look like they took more work than they did, and this Roasted Chicken Thighs And Vegetables trick does exactly that. I love how bone-in, skin-on chicken thighs get insanely crisp and the Dijon mustard somehow turns into this shiny, tangy cloak that makes you want more.

Call it Oven Roasted Chicken With Potatoes And Carrots for guests or a lazy weeknight, it feels impressive and totally doable. There’s something about the sound of skin crackling, and you’ll wonder why you waited so long to try it.

Ingredients

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Chicken thighs: Rich in protein and iron, skin adds fat and crispiness very satisfying.
Potatoes: Good source of carbs and potassium filling, skins give fiber and texture.
Carrots: Sweet, crunchy, high in beta carotene and fiber they add color.
Dijon mustard: Adds tang and depth low calorie, sharp flavor that wakes the dish.
Honey: Natural sweetener balances savory flavors, adds browning and sticky glaze.
Garlic: Bold aromatic gives savory umami punch, has immune boosting compounds.
Olive oil: Healthy monounsaturated fats helps roast evenly, makes skin golden and crisp.
Thyme: Herby slightly minty, adds earthy fragrance ties chicken and veggies together.
Smoked paprika: Optional smoky warmth adds color and subtle heat, complements roasted flavors.

Ingredient Quantities

6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb)

1 1/2 lb baby potatoes or Yukon Gold halved

1 lb carrots peeled and cut into 1-inch pieces (about 4 medium)

1 large yellow onion cut into wedges

3 tbsp olive oil

2 tbsp Dijon mustard

2 tbsp honey

3 cloves garlic minced

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 tsp smoked paprika (optional)

1 tbsp lemon juice (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly oil it.

2. Prep the produce: halve 1 1/2 lb baby potatoes (or Yukon Gold), peel and cut 1 lb carrots into 1 inch pieces, cut 1 large yellow onion into wedges, and mince 3 cloves garlic.

3. Whisk the sauce: 3 tbsp olive oil, 2 tbsp Dijon mustard, 2 tbsp honey, minced garlic, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried thyme or 1 tbsp fresh thyme leaves, and 1 tsp smoked paprika if using. Stir in 1 tbsp lemon juice if you want a touch of brightness.

4. Put the potatoes, carrots and onion in a big bowl, pour about half the sauce over them and toss so everything’s well coated. Don’t overcrowd the pan, use a second sheet if needed.

5. Pat 6 bone in, skin on chicken thighs dry with paper towels, then rub the remaining sauce all over the thighs, try to get some under the skin if you can for more flavor.

6. Arrange the chicken skin side up on the baking sheet and spread the vegetables around it in a single layer so air can circulate for browning.

7. Roast in the hot oven for 35 to 45 minutes, stirring the vegetables once halfway through and spooning pan juices over the chicken. The thighs are done when the skin is deep golden and an instant read thermometer reads 165°F in the thickest part.

8. If you want extra crispy skin, switch the oven to broil for 2 to 3 minutes at the end but watch it closely so it doesn’t burn.

9. Remove from oven and let rest 5 to 10 minutes, then squeeze a little extra lemon if you like and sprinkle 2 tbsp chopped fresh parsley over everything.

10. Serve straight from the pan with pan juices spooned over, and enjoy the crispy skin and caramelized veggies.

Equipment Needed

1. Large rimmed baking sheet (line with foil or parchment and lightly oil it)
2. Large mixing bowl for tossing the potatoes, carrots and onion
3. Small bowl or jar plus a whisk for the honey-Dijon sauce
4. Measuring spoons and a 1 cup measuring cup
5. Chef’s knife
6. Cutting board
7. Tongs or a slotted spatula to move the chicken and stir the veg
8. Instant-read meat thermometer to check for 165°F
9. Paper towels for drying the thighs, and oven mitts for handling the hot pan

FAQ

Q: What oven temp and time should I use to roast the chicken and vegetables?
A: Roast at 425°F (220°C) for about 35 to 45 minutes. Bone-in, skin-on thighs usually need 35-45 min, until the thickest part reads 165°F. Potatoes and carrots should be fork-tender in that time too, if cut as directed. If some veg are browning too fast, move them to the edges or tuck under chicken.

Q: How do I get really crispy chicken skin?
A: Pat the skin dry with paper towels first, then rub a little oil under and over the skin. Don't crowd the pan, leave space between thighs so hot air can circulate. Roast at the high temp, and if needed hit it with the broiler for 1 to 3 minutes at the end to finish crisping. Watch it close cause broilers burn fast.

Q: Can I use boneless or skinless chicken instead?
A: Yes, but cook time changes. Boneless thighs take about 20 to 30 minutes at 425°F. Skinless pieces will not get crispy so flavor will be different. If using breasts, cook until they reach 165°F but expect a shorter time and drier meat if overcooked.

Q: Any good substitutions for Dijon mustard or honey?
A: Sure. Use whole-grain or yellow mustard if you dont have Dijon. Swap honey with maple syrup or brown sugar (use a bit less sugar if you go syrup). You can skip the sweetener entirely and add a splash more lemon juice for brightness.

Q: Can I roast everything on one sheet pan or should I use two pans?
A: You can do one pan, just spread everything out so it isnt crowded. Cut veg to similar sizes so they cook evenly. If the pan gets crowded, the chicken wont brown as well, so use two pans or a rack on the sheet if needed. Turn or stir veg halfway through cooking for even browning.

Q: How do I store and reheat leftovers?
A: Cool to room temp then refrigerate in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheat in a 350°F oven until 165°F, or re-crisp skin in a skillet over medium-high heat. Microwaving works but will make the skin soggy.

Roasted Chicken Thighs And Vegetables Recipe Substitutions and Variations

Chicken thighs: swap with bone-in chicken breasts (will need more time), boneless skinless thighs (cook less, about 20–25 min), or drumsticks for similar flavor and crispier skin.
Baby potatoes: use halved sweet potatoes, fingerling potatoes, or peeled parsnips; sweet potatoes cook faster so cut larger pieces, parsnips add a nice nutty sweetness.
Dijon mustard: try whole-grain mustard, yellow mustard (milder, a bit sweeter), or 1 tbsp mustard powder whisked with a splash of water or vinegar; whole-grain gives texture.
Honey: replace with maple syrup, agave nectar, or packed brown sugar (dissolve into the oil-mustard mix); maple gives a deeper, slightly smoky sweetness.

Pro Tips

– Let the chicken warm up a bit before it goes in the oven, cold thighs make the oven work harder and the skin wont crisp as well. Pat them really dry with paper towels, moisture is the enemy of crispiness.

– Parboil or steam the potatoes for about 6 minutes first, then drain and shake them in the pot to rough up the edges before roasting. That bit of roughness gives more surface for browning so they get fluffy inside and crispy outside without overcooking the chicken.

– Slide a wire rack onto your sheet pan or use oven-safe cooling racks under the thighs so air circulates under the skin, you get more even browning and less soggy spots. If you dont have racks, prop the chicken on a pile of carrots and onions so it sits above the pan juices.

– Put some of the sauce under the skin and not just on top, or mix softened butter with the mustard-honey and tuck a spoonful under there. The fat helps carry flavor into the meat and keeps the skin from shrinking away.

– Use an instant-read thermometer and remove the thighs a little before they hit the final temp then let them rest, carryover heat finishes them and the meat stays juicier. If you want extra color, blast them under the broiler for a minute or two at the very end but watch it, it goes from perfect to burnt fast.