Sheet Pan Honey Mustard Chicken and Veggies

🧂 Ingredients

• ½ cup mayonnaise (4 oz., $0.57)
• 1 Tbsp Dijon mustard ($0.06)
• 1 Tbsp yellow mustard ($0.02)
• 3 Tbsp honey ($0.47)
• 1 tsp apple cider vinegar ($0.01)
• ⅛ tsp garlic powder ($0.01)
• ⅛ tsp paprika ($0.01)
• ½ tsp salt (divided, $0.02)
• ½ tsp black pepper (divided, (freshly cracked) $0.08)
• 4 chicken thighs (boneless, skinless (1.5lb, 680g) $3.52**)
• 3 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 1.5lb, 680g) $1.58)
• 1 red onion (large dice (heaping 1 cup, 272g) $0.92)
• 8 oz. green beans (trimmed (227g) $0.81)
• 2 carrots (chopped, (heaping ½ cup, 142g) $0.29)
• 2 Tbsp vegetable oil ($0.08)

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F. Gather all ingredients and wash and cut all the vegetables.

2. 2

   In a medium bowl, combine the mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, garlic powder, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and stir until smooth.

3. 3

   Add the chicken thighs to the honey mustard and toss to coat.

4. 4

   Place the cut potatoes, red onions, trimmed green beans, and carrots on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with the remaining salt and pepper. Toss to coat and lay the vegetables flat in the pan.

5. 5

   Lay the chicken thighs on top of the vegetables, pouring all the honey mustard on top of the chicken.

6. 6

   Place the pan in the preheated oven and cook 25-30 minutes, until the chicken reaches an internal temperature of 165°F.

7. 7

   Remove the pan from the oven and divide the vegetables and chicken thighs evenly between four plates.