Brown Sugar Mustard Sheet Pan Chicken and Carrots

• 4 bone-in chicken thighs
• 1.5 pounds carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together olive oil, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
3. 3 Place chicken thighs and carrots on a large sheet pan.
4. 4 Pour the glaze over the chicken and carrots, tossing to coat evenly.
5. 5 Spread everything in a single layer.
6. 6 Roast for 35 minutes, flipping the chicken halfway through, until the chicken is cooked through and the carrots are tender.
7. 7 Garnish with fresh parsley before serving, if desired.

Equipment

• Sheet pan
• Baking sheet

Variations

• Swap chicken thighs for chicken breasts if preferred, adjusting cook time as needed.

Substitutions

• Substitute honey for brown sugar for a different flavor profile.

Pairings

• Pairs well with a crusty baguette or a glass of crisp Chardonnay.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to add other root vegetables like parsnips or potatoes for a heartier meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F.

Serving Suggestions

• Serve with a side of steamed green beans or a fresh garden salad.

FAQ