Sheet Pan Honey Mustard Chicken and Veggies

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  0.5 cup Mayonnaise, Regular
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  1 tbsp Mustard, Dijon

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

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  1 tbsp Mustard, Yellow
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  3 tbsp Honey
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  1 tsp Vinegar, Apple Cider
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  0.1 tsp Garlic powder
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  0.1 tsp Paprika, Ground
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  0.5 tsp ½ Tsp Salt (Divided, $0.02)
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  0.5 tsp ½ Tsp Black Pepper (Divided, (Freshly Cracked) $0.08)
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  1.5 lbs Chicken Thigh, Boneless Skinless

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

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  680 g Potato, Red
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  272 g Yellow Onion
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  1816 g Green Beans
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  142 g Carrots
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  2 tbsp Vegetable oil

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. 3Heat vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the coated chicken thighs skin-side down; cook 6–8 minutes until the skin is golden brown and crispy.
4. 4Flip the chicken thighs and cook 4–5 minutes over medium-high heat until the second side is lightly browned; transfer to a plate.
5. 5Add the potatoes, onion, carrots, and green beans to the same skillet; drizzle with additional vegetable oil, sprinkle with the remaining salt and pepper, and toss to coat; cook 5–7 minutes over medium-high heat, stirring occasionally, until vegetables begin to soften.
6. 6Return the chicken thighs to the skillet skin-side up, nestling them among the vegetables; pour any remaining honey mustard mixture over the chicken; cover and cook 12–15 minutes over medium heat until the chicken's internal temperature reaches 165°F when measured in the thickest thigh without touching bone.
7. 7Remove from heat and let rest 3 minutes uncovered.
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.