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Honey & Mustard Chicken Thighs with Spring Veg Recipe

Honey & Mustard Chicken Thighs with Spring Veg Recipe

Photos of Honey & Mustard Chicken Thighs with Spring Veg Recipe

How To Make Honey & Mustard Chicken Thighs with Spring Veg

A flavorful combination of honey and mustard glazed chicken thighs served with seasonal spring vegetables.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 4 chicken thighs
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup snap peas, trimmed
  • 1 cup asparagus, trimmed
  • 1 cup baby carrots
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • Fresh parsley, for garnish


  1. Preheat the oven to 400°F (200°C).

  2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper.

  3. Place the chicken thighs in a baking dish and brush them evenly with the honey mustard mixture.

  4. Bake the chicken in the preheated oven for 25 minutes or until cooked through and golden brown.

  5. Meanwhile, in a skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.

  6. Add the snap peas, asparagus, and baby carrots to the skillet. Cook for 5-7 minutes or until the vegetables are tender-crisp.

  7. Remove the chicken from the oven and let it rest for a few minutes before serving.

  8. Serve the honey mustard chicken thighs with the spring vegetables. Drizzle with lemon juice and garnish with fresh parsley.


  • Calories : 350kcal
  • Total Fat : 16g
  • Saturated Fat : 5g
  • Cholesterol : 120mg
  • Sodium : 370mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 4g
  • Sugar : 14g
  • Protein : 30g
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