Description
This Easy Sheet Pan Honey Dijon Chicken with Veggies is a delicious and healthy one-pan meal featuring tender honey Dijon glazed chicken breasts roasted alongside sweet potatoes and Brussels sprouts. Perfect for a quick, flavorful weeknight dinner with minimal cleanup.
Ingredients
Chicken and Glaze
- 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)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tsp fresh rosemary or thyme (chopped, optional)
Vegetables
- 1 lb Brussels sprouts (trimmed and halved)
- 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare the honey Dijon glaze: In a small bowl, whisk together honey, Dijon mustard, 1 tablespoon of olive oil, minced garlic, salt, black pepper, and optional smoked paprika or chopped herbs. Set aside.
- Toss the vegetables: In a large bowl, combine the sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tablespoon of olive oil and half of the prepared honey Dijon glaze. Toss well until the vegetables are evenly coated.
- Assemble the sheet pan: Spread the coated vegetables in a single layer on the prepared sheet pan. Place the chicken breasts evenly spaced on the same pan.
- Brush the chicken: Generously brush the remaining honey Dijon glaze over the chicken pieces to ensure a flavorful coating.
- Roast the dish: Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Broil for extra color (optional): For a golden finish, switch the oven to broil and broil for an additional 1–2 minutes. Watch carefully to prevent burning.
- Serve and garnish: Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.
Notes
- You can substitute chicken thighs for the breasts if preferred, adjusting cooking time accordingly.
- Feel free to swap sweet potatoes with regular potatoes or butternut squash for variety.
- Smoked paprika and fresh herbs are optional but add depth of flavor if available.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
