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Cozy Honey Mustard Sheet Pan Chicken and Veggies

cozy honey mustard sheet pan chicken and veggies - featured image
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A comforting sheet pan dinner featuring juicy chicken and caramelized vegetables coated in a sweet-tangy honey mustard glaze. Ready in under 45 minutes with minimal cleanup, this recipe is perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1/4 cup (85g) honey
  • 3 tablespoons (45ml) Dijon mustard
  • 1 tablespoon (15ml) whole grain mustard (optional)
  • 3 tablespoons (45ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) apple cider vinegar
  • 4 cups (500g) mixed vegetables (broccoli florets, halved Brussels sprouts, diced sweet potatoes)
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme or rosemary
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
  2. In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard (if using), olive oil, minced garlic, apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme. Taste and adjust honey or mustard as desired.
  3. Pat chicken dry with paper towels. Cut into 2-inch pieces. Place in a large bowl and pour half the honey mustard sauce over the chicken. Toss to coat and set aside to marinate while prepping veggies.
  4. Wash and chop vegetables into uniform pieces (1-inch chunks for sweet potatoes, halved for Brussels sprouts and broccoli). In the same bowl (or a new one), toss veggies with remaining honey mustard sauce and a pinch of salt.
  5. Spread veggies in a single layer on the prepared sheet pan, leaving space in the center. Place chicken pieces in the middle, nestled among the veggies. Avoid overcrowding; use two pans if needed.
  6. Roast for 25-30 minutes. After 15 minutes, flip chicken pieces and stir veggies using tongs. Continue roasting until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender and caramelized.
  7. Optional: For extra crispiness, switch oven to broil for the last 2-3 minutes. Watch closely to prevent burning.
  8. Let chicken rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley or red pepper flakes if desired. Serve warm.

Notes

Pat chicken dry for better browning. Cut veggies to uniform size for even cooking. Flip chicken halfway through roasting. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Avoid overcrowding the pan to prevent steaming. Let chicken rest 5 minutes before serving. Double the sauce if you like extra for drizzling.

Nutrition

Keywords: honey mustard chicken, sheet pan dinner, one pan meal, easy weeknight dinner, chicken and vegetables, honey mustard glaze

Find it online: https://bitesienna.com/cozy-honey-mustard-sheet-pan-chicken-and-veggies/