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Easy Honey Mustard Sheet Pan Chicken and Veggies

honey mustard sheet pan chicken - featured image
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A quick and easy sheet pan dinner featuring juicy chicken and caramelized vegetables coated in a perfectly balanced honey mustard glaze. Ready in under 45 minutes with minimal cleanup, this crowd-pleasing meal is perfect for busy weeknights.

Ingredients

Scale
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cups broccoli florets
  • 2 cups baby potatoes, halved
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. Make the honey mustard sauce: In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, apple cider vinegar, salt, pepper, and smoked paprika. Taste and adjust sweetness or tanginess as desired. Set aside about 2 tablespoons of the sauce for later.
  3. Prep the chicken: Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper. Place the chicken in a large bowl and pour the remaining honey mustard sauce over it. Toss to coat evenly. Let it sit while you prep the veggies, about 5 minutes.
  4. Prep the veggies: In a separate bowl, combine the broccoli florets, halved baby potatoes, bell pepper chunks, and red onion wedges. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  5. Arrange on the sheet pan: Spread the veggies out in a single layer on the prepared pan, leaving space in the center. Nestle the chicken pieces among the veggies, spacing them evenly. Do not overcrowd the pan.
  6. Roast for 25-30 minutes: Place the pan in the preheated oven and roast until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and caramelized. At the 15-minute mark, give the pan a shake or use a spatula to flip the veggies for even browning.
  7. Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Drizzle the reserved honey mustard sauce over everything. Serve hot.

Notes

Pat the chicken dry for better caramelization. Cut veggies to similar sizes for even cooking. Use a meat thermometer to ensure chicken reaches 165°F. Do not overcrowd the pan to avoid steaming. Let the dish rest for 5 minutes before serving. Double the sauce for extra dipping. For low-carb, swap potatoes with cauliflower or radishes. For a spicy version, add cayenne or sriracha to the sauce.

Nutrition

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

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