Honey Mustard Chicken and Carrots is the kind of dinner that rescued me more times than I can count. You know those evenings when you’re running on empty, everyone’s hungry, and you just want something hot on the table without turning the kitchen upside down? That’s exactly how this recipe earned its place in my weeknight rotation.
The first time I tried it, I didn’t expect much. I had chicken thighs, some carrots left over from the weekend, and barely any energy. I mixed up a quick honey mustard sauce, threw it all in one pan, and hoped it would turn out. When I pulled it out of the oven, the chicken was golden and juicy, the carrots were caramelized and sweet, and the sauce had that perfect sticky tang.
What I love most about Honey Mustard Chicken and Carrots is that it feels like comfort food without the chaos. It’s simple, flavorful, and takes care of itself in the oven while you catch your breath. Honestly, it’s my kind of kitchen magic.
Explore more cozy, one-pan meals in our full [Chicken Sheet Pan Recipes] collection — all designed for easy prep and big flavor!
Table of Contents
Table of Contents
Ingredients for Honey Mustard Chicken and Carrots
One reason Honey Mustard Chicken and Carrots is such a favorite in my kitchen is that it doesn’t ask for much. Simple ingredients. Big flavor. And no complicated prep.
What you’ll need
- 1 kg or 2.2 pounds chicken thighs, bone in and skin on for flavor and crispiness
- 2 teaspoons garlic granules
- 1 teaspoon olive oil
- 750 grams or 1.6 pounds new potatoes, quartered
- 500 grams or 1.1 pounds carrots, peeled and chopped
- 1 teaspoon sea salt
- Half a teaspoon freshly ground black pepper
For the honey mustard sauce
- 4 garlic cloves, crushed
- 150 grams or half a cup honey
- 6 tablespoons wholegrain mustard
- 4 tablespoons Dijon mustard
- 4 tablespoons water
These basics come together in a way that feels like way more than the sum of their parts. The chicken roasts up juicy with golden skin. The carrots soften just enough to soak up that sweet and tangy sauce. Even the potatoes get in on the action, crisp at the edges and tender in the middle.
Can I swap the chicken thighs?
Yes. You can use boneless chicken thighs or even breasts if you prefer. Just remember that boneless pieces cook faster, so keep an eye on them to avoid drying out.
How to Make Honey Mustard Chicken and Carrots
This Honey Mustard Chicken and Carrots tray bake is designed to be stress-free. No complicated steps, no juggling pans. Just a bit of prep, then your oven takes care of the rest while you catch your breath or finally sit down for a minute.
Step 1: Prep the Chicken and Sauce
Start by preheating your oven to 200°C or 400°F. Rub the chicken thighs with garlic granules, salt, and black pepper. Heat olive oil in a large ovenproof dish on the stove. Once it’s hot, place the chicken skin-side down and brown for about five minutes until it’s golden and crispy.
While that’s happening, whisk together your sauce. Mix the honey, Dijon mustard, wholegrain mustard, crushed garlic, and water in a bowl until smooth and well blended. It should be thick, glossy, and smell amazing already.
Step 2: Assemble and Bake
Add the chopped carrots and potatoes into the pan with the chicken. Pour the honey mustard sauce all over, making sure everything is coated. Then place the dish into the oven uncovered and bake for around 45 minutes.
The chicken should be fully cooked with crispy skin, the carrots soft and sweet, and the potatoes fork-tender. The sauce will thicken as it cooks, clinging to every bite with that irresistible sticky glaze.
Can I make this ahead of time?
Yes, and it works beautifully. You can prep everything in the morning, cover the dish, and refrigerate until evening. When you’re ready to eat, just bake as directed. It’s a perfect make-ahead dinner that doesn’t feel like leftovers.
Honey Mustard Chicken and Carrots
Ingredients
Main Dish:
- 1 kg chicken thighs bone-in, skin-on
- 2 tsp garlic granules
- 1 tsp olive oil
- 750 g new potatoes quartered
- 500 g carrots peeled and chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Honey Mustard Sauce:
- 4 garlic cloves crushed
- 150 g runny honey
- 6 tbsp wholegrain mustard
- 4 tbsp Dijon mustard
- 4 tbsp water
Instructions
- Preheat oven to 200°C or 400°F.
- Season chicken thighs with garlic granules, salt, and pepper.
- Brown the chicken skin-side down in hot olive oil until golden (about 5 minutes).
- Whisk together the honey, mustards, garlic, and water to create your sauce.
- Add potatoes and carrots to the pan. Pour sauce over all ingredients and coat well.
- Bake uncovered for about 45 minutes or until chicken is fully cooked and vegetables are tender.
- Serve hot with pan juices drizzled over.
Notes
- Calories: 817 kcal
- Carbohydrates: 80 g
- Protein: 42 g
- Fat: 38 g (Saturated: 10 g)
- Sugar: 39 g
- Fiber: 10 g
- Sodium: 1259 mg
- Vitamin A: 21,080 IU
- Vitamin C: 46 mg
- Iron: 4 mg
Tips for Best Results with Honey Mustard Chicken and Carrots
Making Honey Mustard Chicken and Carrots might be easy, but a few smart moves can take this one-pan dinner from good to absolutely crave-worthy. These tips come straight from repeat kitchen experiments and little lessons I learned the hard way.
Let the chicken brown properly
Before everything goes into the oven, take the time to brown the chicken thighs skin side down in a hot pan. This step creates that golden, crispy skin and gives the whole dish a deeper, savory base. Skip this, and the texture just won’t hit the same.
Use skin-on, bone-in chicken thighs
Boneless, skinless pieces will work, but they’re honestly not the same. The skin crisps up beautifully and helps lock in moisture while the bone adds more flavor during baking. If you’re after that rich roasted feel, this is the way to go.
Don’t rush the sauce
Whisking the honey, mustards, garlic, and water thoroughly ensures every ingredient blends evenly. That balance of sweetness and tang is what makes the flavor pop, especially as it thickens in the oven.
Give the carrots space
Try not to overcrowd your pan. Carrots and potatoes need a bit of breathing room to roast instead of steam. If you pack everything too tightly, you’ll miss out on those crispy edges that make roasted vegetables irresistible.
What if my sauce starts to burn?
If things look too brown before the chicken is fully cooked, loosely cover the dish with foil during the last 10 to 15 minutes of baking. This keeps moisture in and protects the sauce from over-caramelizing.
Substitutions and Variations for Honey Mustard Chicken and Carrots
One of the best things about Honey Mustard Chicken and Carrots is how easy it is to tweak based on what you have in the fridge. No need to stress if you’re missing something. This tray bake plays well with a lot of flavors and textures.
Swap the mustard for a new twist
If you’re out of Dijon, you can use yellow mustard for a more mellow taste or spicy brown for extra bite. Want something sweeter? Try a maple mustard chicken version by replacing half the honey with pure maple syrup. The richness pairs beautifully with roasted carrots and chicken.
Change up the vegetables
No new potatoes? Use any kind of waxy potato, chopped into chunks. Baby carrots can be replaced with thick-cut regular carrots. Other great additions include parsnips, sweet potatoes, or green beans tossed in near the end of cooking so they don’t over-soften.
Go boneless if needed
Boneless chicken thighs or breasts work too, especially if you’re short on time. Just adjust your cooking time since they’ll finish faster. Keep some extra sauce on hand to spoon over before serving so nothing dries out.
Turn it into a freezer-friendly meal
You can prep this as a freezer bag meal by combining the chicken with the honey mustard marinade and freezing it raw. When you’re ready to cook, thaw overnight and add fresh vegetables before baking. It’s a great backup option for busy weeks.
Can I make this dish vegetarian?
Yes. Try replacing the chicken with thick slices of cauliflower or canned chickpeas tossed in a bit of olive oil and garlic granules. You’ll want to roast them with the carrots and potatoes, then pour over a reduced amount of the honey mustard sauce during the final 15 minutes.
How to Store and Reheat Honey Mustard Chicken and Carrots
Honey Mustard Chicken and Carrots isn’t just great the day you make it — it holds up surprisingly well for leftovers too. Whether you’re planning ahead or just don’t want anything to go to waste, here’s how to store and bring it back to life.
In the fridge
Once cooled, transfer the chicken, carrots, and potatoes to an airtight container. They’ll stay fresh in the refrigerator for up to three days. The honey mustard glaze might thicken a bit more, but it still tastes incredible when reheated.
How to reheat
You can reheat everything in the oven at 180°C or 350°F for about 15 to 20 minutes until warmed through. Cover loosely with foil if you’re worried about drying it out. For a faster option, use the microwave in 1-minute bursts, stirring gently between rounds to keep the sauce moving.
Freezing tips
Freezing Honey Mustard Chicken and Carrots is possible, though it works best when done in parts. The chicken and sauce freeze well if uncooked. Simply combine them in a freezer bag and label it. When ready to cook, thaw overnight in the fridge, add fresh veggies, and bake as usual. You can also freeze fully cooked leftovers, but note that the texture of the carrots may soften more when reheated.
Can I freeze this after it’s been cooked?
Yes, you can freeze the whole dish after cooking, though the vegetables might become softer. Store in freezer-safe containers for up to two months. Thaw overnight and reheat in the oven until hot throughout. Add a splash of water or extra sauce before reheating if needed.
What to Serve with Honey Mustard Chicken and Carrots
Honey Mustard Chicken and Carrots is already a full meal in one pan, but if you’re feeding a crowd or want to round it out with something extra, a few simple additions can elevate the whole plate. Think of these not as musts, but easy upgrades depending on your mood or what’s in your pantry.
Light and fresh sides
Because the honey mustard marinade has a sweet and tangy depth, crisp and refreshing sides work beautifully to balance it. A peppery arugula salad with lemon dressing or a simple cucumber and red onion slaw cuts through the richness and keeps things lively.
Something starchy
Want to stretch the meal a bit further? Serve it over rice to soak up every drop of the honey mustard sauce. Mashed potatoes also make a creamy base underneath the chicken and carrots, or go rustic with buttered couscous or quinoa.
Bread for scooping
Sometimes, a crusty slice of sourdough or warm flatbread is all you need to turn this traybake dinner into a little comfort feast. Use it to wipe up the sticky mustard sauce left on the plate no judgment here.
Can I turn this into a sandwich or wrap?
Absolutely. Shred the leftover chicken and tuck it into a toasted sandwich or wrap with sliced carrots, a bit of lettuce, and an extra spoonful of honey mustard sauce. It’s a next-day lunch that feels like something new but takes five minutes to assemble.
Nutrition Information for Honey Mustard Chicken and Carrots
This dish is not only satisfying and full of flavor, but it also provides a well-balanced mix of protein, healthy fats, and fiber. Below is the estimated nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 817 kcal |
| Carbohydrates | 80 g |
| Protein | 42 g |
| Fat | 38 g |
| Saturated Fat | 10 g |
| Monounsaturated Fat | 16 g |
| Polyunsaturated Fat | 8 g |
| Trans Fat | 0.2 g |
| Cholesterol | 208 mg |
| Sodium | 1259 mg |
| Potassium | 1734 mg |
| Fiber | 10 g |
| Sugar | 39 g |
| Vitamin A | 21,080 IU |
| Vitamin C | 46 mg |
| Calcium | 115 mg |
| Iron | 4 mg |
Please note: Nutritional values are estimates and may vary depending on specific ingredients used and portion sizes. Nutritional estimates are based on general ingredient values. For detailed data, visit the USDA FoodData Central
Conclusion
If your evenings often feel like a blur of to-do lists, reheated coffee, and figuring out what on earth to make for dinner, Honey Mustard Chicken and Carrots might be the quiet little answer you didn’t know you needed.
It’s humble. It’s practical. And yet, it delivers real flavor that makes people stop mid-bite and say, “This is good.” Whether it becomes your weeknight fallback or your lazy weekend roast alternative, it’s one of those meals that just fits. Fewer dishes, more comfort, and a sauce you’ll want to pour over everything.
So next time you’re staring into the fridge without a plan, remember this tray bake. It asks very little and gives back a lot. Try it once and you’ll probably be adding it to your mental list of dinners that always deliver.
Our full [Fall Dinner Ideas Guide] is coming soon — packed with comforting recipes for every autumn night. Stay tuned!
You’ll also enjoy these favorites:
• [Sheet Pan Chicken and Root Vegetables] is perfect for veggie lovers.
• [Garlic Butter Chicken with Brussels Sprouts] brings a savory punch.
• Try [Garlic Herb Chicken with Roasted Squash] for cozy fall flavors.
FAQs About Honey Mustard Chicken and Carrots
These are the questions that tend to pop up most often whether you’re making this recipe for the first time or tweaking it to fit what’s in your kitchen.
1. Can I use boneless chicken thighs or breasts?
Yes, both will work. Boneless thighs are still juicy and flavorful but cook a bit faster, so you’ll want to reduce the oven time slightly. Chicken breasts are leaner and can dry out more easily, so keep them covered with sauce and monitor them closely during baking.
2. Is Honey Mustard Chicken and Carrots gluten-free?
The ingredients listed are naturally gluten-free, but always double-check your mustards and any other pantry items you use. Some mustards may include thickeners or flavorings that contain gluten. When in doubt, look for jars labeled certified gluten-free.
3. How do I make the honey mustard sauce less sweet?
If you prefer a sharper, less sweet sauce, reduce the honey by about one-third and add an extra teaspoon of Dijon mustard. The result will be tangier and still rich, especially once baked onto the chicken and carrots.
4. Can I prep this ahead of time?
Definitely. You can assemble the entire tray in advance and refrigerate it, covered, for up to 24 hours. Then just pop it straight into the oven when you’re ready. It’s perfect for prepping the night before a busy day.
5. What’s the best way to tell if the chicken is fully cooked?
Use a meat thermometer if you have one. Chicken is safe when it reaches 165°F or 75°C at the thickest part. If you don’t have a thermometer, pierce the thickest piece the juices should run clear, not pink.
