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30 minute sheet pan dinner chicken veggies honey dijon

Honey Dijon Chicken & Veggies One-Pan Bake

Andrea Toole
Honey Dijon Chicken & Veggies One-Pan Bake is the perfect sweet & tangy dish for busy nights. Cooked right in one pan to make dinner super easy!
Prep Time 10 mins
Cook Time 35 mins
Course Main Course
Servings 4


Honey Dijon Sauce

  • 1/4 cup old fashioned dijon mustard (the seedy/grainy kind)
  • 1/4 cup honey
  • 1/4 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • Pinch salt & pepper

Chicken & Veggies

  • 1 ½ lbs small round potatoes, sliced in half
  • 1 medium yellow onion, sliced
  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 bunch (350g) thin carrots, tops sliced off (or regular large carrots sliced in half lengthwise)


  • Preheat the oven to 425F. Line a baking sheet with parchment paper.
  • Mix ingredients for the Honey Dijon Sauce together in a small bowl and set aside.
  • Add the sliced poatoes, onion and chicken thighs to a medium bowl. Add a little over half the Honey Dijon Sauce to the bowl and mix to coat everything.
  • Lay the carrots on the baking tray and drizzle the remaining honey mustard sauce over the carrots, using your hands to spread the sauce to coat.
  • Add the chicken, potatoes and onion to the tray and spread everything out evenly. If you don't have a large enough baking tray for everything to fit well, I'd reccomend using two.
  • Bake for 15 minutes, remove from the oven and flip the carrots and stir around the potatoes and onion. Return to the oven and bake for another 15-20 minutes until the chicken is cooked through (internal temp of 165F), and the potatoes and carrots are fork tender. Enjoy!


If your baking tray isn't large enough to fit everything without overcrowding, use 2 parchment lined trays instead. 
Perfect to serve with a simple side salad!