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Sheet Pan Honey Mustard Chicken

Sheet Pan Honey Mustard Chicken

Juicy chicken roasted with potatoes, carrots, and broccoli in a sweet and tangy homemade honey mustard sauce. This easy one-pan dinner is perfect for busy weeknights and makes cleanup simple.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

Honey Mustard Chicken

  • 1 ½ pounds boneless skinless chicken thighs — Chicken breasts can also be used
  • 3 tablespoons honey — Adds sweetness and helps caramelize the chicken
  • 2 tablespoons Dijon mustard — Provides the main tangy flavor
  • 1 tablespoon whole-grain mustard — Adds texture and extra mustard flavor
  • 2 tablespoons olive oil — Helps the chicken and vegetables roast beautifully
  • 3 cloves garlic — Freshly minced for the best flavor
  • 1 teaspoon paprika — Adds gentle warmth and color
  • 1 teaspoon dried thyme — Adds an earthy herbal flavor
  • 1 teaspoon salt — Adjust to taste
  • ½ teaspoon black pepper — Adds mild peppery heat

Roasted Vegetables

  • 1 pound baby potatoes — Halved or quartered depending on size
  • 3 medium carrots — Peeled and cut into sticks
  • 2 cups broccoli florets — Cut into bite-sized pieces
  • 2 tablespoons fresh parsley — Chopped for garnish

Instructions
 

  • Prepare the Honey Mustard Sauce: Whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, minced garlic, paprika, dried thyme, salt, and black pepper in a mixing bowl until smooth and well combined.
  • Coat the Chicken: Pat the chicken thighs dry with paper towels. Add them to the honey mustard mixture and toss until each piece is thoroughly coated with the sauce.
  • Prepare the Vegetables: Wash and prepare the potatoes, carrots, and broccoli. Cut the vegetables into relatively similar-sized pieces so they roast evenly.
  • Arrange Everything on the Sheet Pan: Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan. Arrange the chicken, potatoes, carrots, and broccoli in a single layer, leaving some space between the ingredients.
  • Roast Until Golden and Tender: Roast for about 30–35 minutes, or until the vegetables are tender and the chicken is golden and cooked through. The chicken should reach an internal temperature of 165°F in the thickest part.
  • Finish and Serve: Remove the sheet pan from the oven and let the chicken rest for about 5 minutes. Sprinkle with fresh parsley and serve warm with the roasted vegetables.

Notes

 
  • Don't overcrowd the pan: Spread the chicken and vegetables into a single layer so the hot air can circulate properly and everything develops delicious golden, roasted edges.
  • Cut vegetables evenly: Try to keep the potatoes, carrots, and broccoli roughly the same size. This helps the vegetables cook more evenly without some pieces becoming overdone.
  • Check the chicken temperature: Use an instant-read thermometer to make sure the thickest part of the chicken reaches 165°F for safe and properly cooked chicken.
  • Watch the honey glaze: Honey can brown quickly during roasting. If the chicken becomes deeply golden before it is fully cooked, loosely cover it with foil for the remaining cooking time.
 

Nutrition Facts

 
  • Calories: 575 kcal
  • Protein: 39 g
  • Carbohydrates: 48 g
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Fiber: 7 g
  • Sugar: 18 g
  • Sodium: 850 mg
 
Nutrition information is an estimate and can vary depending on the specific ingredients and brands used.