I love this recipe because it checks every box: minimal prep, easy cleanup, healthy ingredients, and bold, delicious flavor. The honey Dijon glaze adds a beautiful balance of sweet and savory, while the roasted vegetables bring color and natural sweetness. Everything cooks on the same pan, which means fewer dishes and more time to relax after dinner. It’s also easy to customize based on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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)
Directions
Preheat the oven I start by preheating the oven to 400°F (200°C) and lining a large sheet pan with parchment paper or foil for easy cleanup.
Make the honey Dijon glaze In a small bowl, I whisk together the honey, Dijon mustard, 1 tbsp olive oil, minced garlic, salt, pepper, and optional paprika or herbs.
Toss the vegetables I place the sweet potatoes and Brussels sprouts in a large bowl, drizzle with the remaining 1 tbsp olive oil, and toss with half of the honey Dijon glaze until evenly coated.
Assemble the sheet pan I spread the vegetables in a single layer on the prepared sheet pan. Then I add the chicken breasts to the pan, spacing everything out.
Glaze the chicken I brush the remaining honey Dijon glaze generously over the chicken breasts.
Roast I bake the sheet pan for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and golden around the edges.
Optional broil for extra color For a caramelized finish, I broil the pan for an additional 1–2 minutes, keeping a close eye to avoid burning.
Rest and garnish I let everything rest for 5 minutes, then garnish with fresh parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 425 kcal per serving
Variations
Sometimes I swap in other vegetables like broccoli, carrots, or red onions, depending on what I have. For a spicier glaze, I add a pinch of chili flakes or a dash of hot sauce. I’ve also made this with boneless chicken thighs for an even juicier option. Everything roasts beautifully and absorbs the honey mustard flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything in a 350°F oven for 10–15 minutes or microwave individual portions until hot. The flavors hold up well, making it perfect for meal prep.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I can. Boneless skinless thighs work great and stay juicy during roasting. I just adjust the cooking time if needed.
Can I make the glaze ahead of time?
Absolutely. I often mix the glaze in advance and store it in the fridge for up to 3 days. It saves time when I’m ready to cook.
Do I need to boil the sweet potatoes first?
No need. The 1-inch cubes roast perfectly tender in the oven alongside the chicken and Brussels sprouts.
What can I use instead of Brussels sprouts?
I’ve used broccoli, zucchini, cauliflower, or green beans—all roast well. Just keep the sizes uniform for even cooking.
Can I double this recipe?
Yes, I just use two sheet pans to avoid overcrowding, which helps everything roast instead of steam.
Conclusion
This Sheet Pan Honey Dijon Chicken with Veggies is a go-to in my weekly meal rotation. It’s colorful, wholesome, and full of flavor—and I love how little cleanup it takes. With a sweet-savory glaze, tender roasted vegetables, and perfectly cooked chicken, it’s the kind of meal that makes eating healthy feel effortless and delicious.
Juicy chicken, sweet potatoes, and Brussels sprouts roasted with a sweet and tangy honey Dijon glaze—this healthy one-pan meal is perfect for busy nights.
