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Easy Honey Mustard Sheet Pan Chicken and Veggies

honey mustard sheet pan chicken and veggies - featured image
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A quick and easy sheet pan dinner featuring juicy chicken thighs and roasted vegetables coated in a perfectly balanced honey mustard glaze. This one-pan meal is perfect for busy weeknights and requires minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/3 cup (110g) honey
  • 3 tablespoons (45ml) Dijon mustard
  • 1 tablespoon (15ml) yellow mustard
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium sweet potatoes (about 1 lb / 450g), cut into 1-inch cubes
  • 2 cups (about 200g) broccoli florets
  • 1 medium red onion, cut into wedges
  • Fresh parsley or thyme leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a medium bowl, whisk together honey, Dijon mustard, yellow mustard, olive oil, garlic powder, salt, and black pepper until smooth.
  3. Place the sweet potatoes, broccoli florets, and red onion wedges on the prepared sheet pan. Drizzle about half of the honey mustard glaze over the vegetables and toss to coat evenly. Spread the vegetables in an even layer, leaving space in the center for the chicken.
  4. Pat the chicken thighs dry with paper towels. Place them in the center of the sheet pan, nestled among the vegetables.
  5. Brush or spoon the remaining honey mustard glaze over the chicken thighs, coating both sides if possible. Reserve a small amount for brushing at the end if desired.
  6. Roast for 25 minutes. Remove the pan from the oven, flip the chicken thighs using tongs, and toss the vegetables gently to redistribute.
  7. Return to the oven and roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. For extra browning, broil for the last 2-3 minutes, watching closely.
  8. Let the chicken rest on the pan for 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

For even cooking, cut sweet potatoes into uniform 1-inch cubes. If your sweet potato cubes are larger, roast them alone for 10 minutes before adding the chicken and other vegetables. To prevent broccoli from burning, add it halfway through the cooking time. Pat chicken dry for better browning. Use a meat thermometer for perfectly cooked chicken.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, roasted vegetables, easy weeknight dinner, one pan meal, chicken thighs, gluten-free, dairy-free

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