Sheet Pan Mustard Chicken and Veggies

Mustard chicken thighs and veggies cooked on a sheet pan

Recipe By: Madeline
Prep: 10 minutesCook: 35 minutesTotal: 45 minutes
Servings: 4 servings 1x


  • 1.5 lb boneless skinless chicken thighs
  • 4 cups of chopped veggies – I used carrots, broccoli and brussels sprouts
  • 1/4 cup oil
  • 1/4 cup whole grain dijon mustard
  • 3 tbsp coconut aminos or soy sauce
  • 1/2 tsp sea salt 


  1. Preheat oven to 400F and line a baking sheet with parchment paper
  2. Chop veggies into bite size pieces – the vegetables must be chopped small enough that they will cook in the same amount of time as the chicken thighs
  3. Arrange chicken thighs and veggies on the baking sheet
  4. In a small mixing bowl whisk together the oil, whole grain mustard, coconut aminos (or soy), and salt
  5. Pour the mustard sauce all over the chicken and veggies on the sheet pan
  6. Use your hands or tongs to mix up the chicken and veggies so they are evenly coated in the sauce
  7. Place in the oven to bake for 35 minutes at 400F
  8. Remove the sheet pan from the oven and allow to cool slightly before enjoying!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.