Sheet Pan Honey Dijon Chicken with Veggies
Honey Dijon chicken and roasted vegetables on a single sheet pan for an easy, flavorful dinner ready in 45 minutes.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts about 3–4 pieces
- 2 tbsp olive oil divided
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 garlic cloves minced
- 1 lb Brussels sprouts trimmed and halved
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp smoked paprika optional
- 1 tsp fresh rosemary or thyme chopped (optional)
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
Preheat oven and prepare pan:
Heat oven to 400°F (205°C). Cover a large sheet pan with parchment or foil to simplify cleanup.Whisk honey Dijon glaze:
In a small bowl, combine honey, Dijon mustard, 1 tbsp olive oil, minced garlic, salt, pepper, and optional smoked paprika or herbs. Whisk until smooth; set aside.Toss vegetables with glaze:
Put sweet potatoes and Brussels sprouts into a large bowl. Drizzle with the remaining 1 tbsp olive oil and half of the honey Dijon mixture. Toss thoroughly to coat.Arrange vegetables and chicken:
Arrange vegetables in a single layer on the prepared pan. Place chicken breasts on the same pan, leaving space between all items.Brush chicken with glaze:
Apply the remaining honey Dijon glaze generously onto the chicken using a brush.Bake until chicken is done:
Bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender with light caramelization.Broil for browning:
For a browned top, set oven to broil and cook for an additional 1–2 minutes, monitoring closely to avoid scorching.Rest and garnish with parsley:
Take out of the oven and allow to rest for 5 minutes. Garnish with fresh parsley before serving.