Honey Dijon Sheet Pan Chicken with Veggies Recipe
This Easy Sheet Pan Honey Dijon Chicken with Veggies recipe offers a deliciously simple and healthy meal, combining tender, juicy chicken breasts with caramelized Brussels sprouts and sweet potatoes, all coated in a flavorful honey Dijon glaze. It's a one-pan dish perfect for busy weeknights, providing a balanced plate with vibrant veggies and a tangy-sweet sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken breasts (about 3–4 pieces)
- 1 tbsp olive oil
- 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 olive oil
Garnish
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil to ensure easy cleanup after baking.
- Prepare the honey Dijon glaze: In a small mixing bowl, whisk together the honey, Dijon mustard, 1 tablespoon olive oil, minced garlic, salt, black pepper, and if using, smoked paprika or fresh herbs. Set this glaze aside for later use.
- Toss the vegetables: In a large bowl, combine the peeled and cubed sweet potatoes with the halved Brussels sprouts. Drizzle with the remaining 1 tablespoon olive oil and half of the prepared honey Dijon glaze. Toss thoroughly to coat the vegetables evenly.
- Assemble the sheet pan: Spread the coated vegetables evenly in a single layer on the prepared sheet pan. Place the chicken breasts spaced out evenly alongside the vegetables to ensure even cooking.
- Brush the chicken: Using a brush or spoon, generously coat the chicken breasts with the remaining half of the honey Dijon glaze, ensuring each piece is well covered.
- Roast the dish: Place the sheet pan in the oven and bake for 25 to 30 minutes 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, slightly crispy finish on the chicken and veggies, switch your oven to broil and cook the dish for an additional 1 to 2 minutes. Watch carefully to prevent burning.
- Serve and garnish: Remove the sheet pan from the oven and allow the chicken to rest for 5 minutes to retain its juices. Sprinkle fresh chopped parsley over the entire dish before serving.
Notes
- Make sure to cut the sweet potatoes into uniform 1-inch cubes for even roasting.
- You can substitute fresh rosemary or thyme with dried herbs if fresh is unavailable.
- For extra flavor, marinate the chicken in the honey Dijon glaze for 30 minutes before assembling.
- To save time, use pre-trimmed Brussels sprouts and pre-cut sweet potatoes available at many grocery stores.
- Monitoring the broiling step closely is essential to avoid burning since broilers vary in heat intensity.
- This recipe can be doubled easily using a larger sheet pan or two pans.
