Sheet Pan Honey Mustard Chicken and Veggies

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  Mayonnaise, Regular(120g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mustard, Yellow(15g)
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  Honey(45g)
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  Vinegar, Apple Cider(5g)
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  Garlic powder(1g)
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  Paprika, Ground(1g)
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  ½ Tsp Salt (Divided, $0.02)
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  ½ Tsp Black Pepper (Divided, (Freshly Cracked) $0.08)
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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Potato, Red(600g)
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  Yellow Onion(240g)
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  Green Beans(227g)
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  Carrots(120g)
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  Vegetable oil(30g)

Instructions

1. 1Wash and cut the red potatoes into 1-inch cubes, slice the onion into wedges, trim the green beans, and cut the carrots into 1-inch pieces; pat the chicken thighs dry with paper towels.
2. 2In a medium bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth; add the chicken thighs and toss to coat thoroughly.
3. 3Preheat the oven to 400°F.
4. 4Spread the potatoes, onion, green beans, and carrots across a large sheet pan, drizzle with vegetable oil, sprinkle with remaining salt and pepper, and toss to coat; arrange vegetables in a single layer and create space in the center for the chicken.
5. 5Place the coated chicken thighs on top of the vegetables skin-side up, then pour all remaining honey mustard mixture over the chicken.
6. 6Transfer the sheet pan to the preheated oven and cook 25–30 minutes at 400°F, until the chicken skin is golden brown and an instant-read thermometer inserted into the thickest thigh (without touching bone) reaches 165°F.
7. 7Remove the pan from the oven and let rest 3 minutes.
8. 8Divide the chicken and vegetables evenly into 4 airtight containers while hot, including all pan juices; cool to room temperature, seal, and refrigerate up to 4 days.