Easy Sheet Pan Honey Dijon Chicken with Veggies
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan, Oven-Roasted
- Cuisine: American
- Diet: Gluten Free
Ingredients
1½ 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 to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
Make the glaze: In a small bowl, whisk together honey, Dijon mustard, 1 tbsp olive oil, garlic, salt, pepper, and optional paprika/herbs.
Toss vegetables: In a large bowl, add sweet potatoes and Brussels sprouts. Drizzle with 1 tbsp olive oil and half the glaze. Toss to coat.
Assemble: Spread the vegetables in a single layer on the sheet pan. Place chicken breasts spaced evenly on the pan.
Glaze the chicken: Brush the remaining glaze generously over each chicken piece.
Roast: Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and veggies are tender and golden.
Broil (optional): For extra caramelization, broil for 1–2 minutes, watching closely.
Serve: Let rest for 5 minutes, sprinkle with parsley, and serve warm.
Notes
Use chicken thighs if preferred; adjust cooking time as needed.
Add other seasonal veggies like carrots or butternut squash for variety.
This meal is great for meal prep and reheats well the next day.
