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Sheet Pan Honey Mustard Chicken with Vegetables recipe for easy weeknight dinners.

Sheet Pan Honey Mustard Chicken with Vegetables

A cozy, one-pan dinner featuring juicy chicken and colorful vegetables coated in a sweet and tangy honey mustard sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs or breasts Thighs are more forgiving if you get distracted.
  • 1 lb baby potatoes or sweet potatoes, cut small
  • 2 cups broccoli florets Add towards the end of cooking.
  • 2 medium carrots, sliced
  • 1 large red onion, cut into wedges Add towards the end of cooking.
  • 1/4 cup honey
  • 1/4 cup Dijon mustard Whole grain mustard can be used.
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste salt and pepper
  • optional paprika, dried thyme, lemon wedges For additional flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
  2. In a bowl, toss the potatoes and sliced carrots with olive oil, salt, and pepper and place them on the sheet pan.
  3. Roast the potatoes and carrots for about 10 to 15 minutes.
  4. While the vegetables are roasting, whisk together the honey, Dijon mustard, minced garlic, olive oil, salt, and pepper in a separate bowl.
  5. After 10-15 minutes, add the chicken and quicker-cooking vegetables (broccoli and onion) to the sheet pan.
  6. Spoon the honey mustard sauce over everything and toss to coat.
Cooking
  1. Return the sheet pan to the oven and roast for an additional 18 to 25 minutes, checking that the chicken is fully cooked and reaches 165°F.
  2. Flip the broccoli halfway through for even cooking and crispy edges.
  3. Optional: Broil for 1 to 3 minutes at the end for extra browning, keeping an eye on it to prevent scorching.

Notes

Cut veggies to a similar size to ensure even cooking, and avoid crowding the pan for optimal roasting. The dish is great for make-ahead prep and prolongs in the fridge for 3 to 4 days.