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- 4 boneless, skinless chicken thighs - 4 medium carrots, peeled and sliced into sticks - 1 tablespoon olive oil - 1/4 cup honey - 1/4 cup Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper, to taste To make honey mustard chicken and carrots, you need simple yet fresh ingredients. The chicken thighs provide a juicy base. They soak up all the flavors. Carrots add a nice crunch and sweetness. Honey and Dijon mustard create a tasty sauce that ties it all together. Garlic powder and thyme give depth to the dish. Salt and pepper are must-haves for flavor. - Fresh parsley Fresh parsley can add a pop of color and flavor. It brightens up the plate. If you want, sprinkle some on top before serving. This small touch can make your meal look and taste even better. 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking. 2. Sauce preparation: In a small bowl, mix 1/4 cup honey, 1/4 cup Dijon mustard, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Add salt and pepper to taste. Stir until everything is well combined. 1. Coating the chicken with sauce: Take 4 boneless, skinless chicken thighs and place them in a large bowl. Pour half of the honey mustard sauce over the chicken. Toss until each piece is nicely coated. 2. Arranging on the sheet pan: Get a large sheet pan. Spread the chicken thighs in the center. In another bowl, toss 4 medium carrots, peeled and sliced into sticks, with 1 tablespoon olive oil, salt, and pepper. Arrange the carrots around the chicken on the sheet pan. 1. Baking time and temperature: Now, pour the rest of the honey mustard sauce over the chicken and carrots. Place the sheet pan in the oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done, and the carrots will be tender. 2. Resting and serving: Once done, remove the pan from the oven. Let it rest for a few minutes. If you like, garnish with chopped fresh parsley before serving. Enjoy your meal! - Ensuring chicken is cooked through: Use a meat thermometer. The chicken needs to reach 165°F. This step keeps the chicken safe to eat. If you don’t have one, cut into a thigh. The juices should run clear, not pink. - Tips for caramelizing carrots: Use a hot oven. The high heat helps the carrots brown. Toss them in olive oil, salt, and pepper. Spread them out on the pan. If they are too crowded, they will steam instead of caramelize. - Ideal side dishes: Serve with fluffy rice or creamy mashed potatoes. These sides soak up the tasty honey mustard sauce. You can also pair with crusty bread to enjoy every drop on your plate. - Pairing with salads or grains: A fresh green salad works well. Try a simple mix of lettuce, cucumber, and a light vinaigrette. Quinoa or farro also make great choices. They add texture and a nutty flavor that complements the chicken and carrots. {{image_2}} You can switch up the chicken thighs for chicken breast. Chicken breast is leaner and cooks faster. If you're looking for a plant-based option, try tofu. Just press the tofu to remove excess water. This helps it absorb the sauce better. For the carrots, feel free to use other veggies. Broccoli, green beans, or bell peppers work well. Each vegetable will add its own unique flavor. Just make sure to cut them to a similar size for even cooking. To boost the flavor, think about adding spices or herbs. A pinch of paprika or cayenne pepper can add warmth. Fresh herbs like rosemary or basil can also give a fresh taste. If you want more sweetness, add a bit of brown sugar. You can also use maple syrup for a different twist. Adjust the honey and mustard mix to find your perfect balance. This way, you make the dish truly yours! Storing leftovers is easy. First, let the dish cool down. Then, transfer any extra chicken and carrots into an airtight container. You can store them in the fridge for up to 3 days. Just make sure the lid seals tight to keep the food fresh. If you want to save it longer, consider freezing. Place the chicken and carrots in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to 3 months. When you're ready to eat, just thaw it overnight in the fridge. For the best reheating results, use the oven. Preheat it to 350°F (175°C). Place the chicken and carrots on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use the microwave. Place the leftovers in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts of 1-2 minutes. Check often to avoid overcooking. This helps keep the chicken juicy and the carrots tender. Yes, you can use bone-in chicken. It adds flavor and moisture. However, you need to adjust the cooking time. Bone-in chicken takes longer to cook. Bake it for about 35 to 40 minutes. Always check that the internal temperature reaches 165°F (75°C) for safety. You can prepare this dish ahead. Marinate the chicken in the honey mustard sauce for up to 24 hours. Store the chicken and carrots in the fridge. When ready to cook, arrange them on the sheet pan and bake. If you have leftovers, keep them in an airtight container. They stay fresh in the fridge for 3 to 4 days. This dish pairs well with many sides. Consider serving it with: - Steamed rice - Quinoa - Mashed potatoes - A fresh green salad - Roasted vegetables These sides will enhance the meal and add variety to your plate. This blog post highlighted a simple and tasty dish using chicken thighs and carrots. You learned about the required ingredients, easy steps for preparation, tips for cooking, and variations you can try. Storing leftovers correctly ensures you enjoy the meal later. With these tips, you can create a flavorful dish that suits your taste. Get creative with your ingredients and enjoy making this meal for friends or family. It's easy, fun, and delicious!

Honey Mustard Chicken and Carrots Sheet Pan

Savor the deliciousness of Honey Mustard Chicken & Carrots Delight with this easy recipe! Juicy chicken thighs are glazed in a sweet and tangy honey mustard sauce, paired perfectly with tender carrots for a wholesome meal. Ready in just 45 minutes, this dish is ideal for busy weeknights or family gatherings. Click to explore this simple recipe and elevate your dinner tonight! Your taste buds will thank you!
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Ingredients
  

4 boneless, skinless chicken thighs

4 medium carrots, peeled and sliced into sticks

1 tablespoon olive oil

1/4 cup honey

1/4 cup Dijon mustard

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper, to taste

Fresh parsley, chopped for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Prepare the sauce: In a small bowl, mix together the honey, Dijon mustard, garlic powder, dried thyme, salt, and pepper until well combined.

      Coat the chicken: Place the chicken thighs in a large bowl. Pour half of the honey mustard mixture over the chicken and toss until evenly coated.

        Prepare the carrots: In another bowl, toss the sliced carrots with olive oil, salt, and pepper.

          Arrange on the sheet pan: Spread the chicken thighs in the center of a large sheet pan, then arrange the carrots around the chicken.

            Drizzle the remaining sauce: Pour the remaining honey mustard mixture over the chicken and carrots, ensuring everything is well coated.

              Bake: Place the sheet pan in the oven and bake for 25-30 minutes or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and the carrots are tender.

                Garnish and serve: Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley if desired before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4