Honey Mustard Chicken with Roasted Potatoes & Veggies
This easy sheet-pan dinner pairs juicy chicken with caramelized potatoes and colorful veggies tossed in a sweet and tangy honey mustard glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Sheet Pan Meal
- Method: Baked, Roasted
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 lb (680 g) boneless, skinless chicken breasts or thighs
1 lb (450 g) baby potatoes, halved
1 cup (150 g) carrots, cut into sticks
1 cup (150 g) bell peppers, chopped
1 cup (150 g) broccoli florets
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) honey
1 tbsp (15 ml) whole-grain mustard (optional)
1 tbsp (15 ml) lemon juice
3 cloves garlic, minced
1 tsp (5 g) dried thyme or rosemary
1/2 tsp (2.5 g) smoked paprika
1/2 tsp (2.5 g) salt, or to taste
1/4 tsp (1 g) black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Make Sauce:
In a small bowl, whisk olive oil, Dijon mustard, honey, whole-grain mustard, lemon juice, garlic, thyme, paprika, salt, and pepper until emulsified.
Marinate Chicken:
Add chicken to a bowl or bag and coat with half the sauce. Marinate for 15–30 minutes (or up to 4 hours in the refrigerator). Reserve the remaining sauce.
Prepare Vegetables:
Toss potatoes, carrots, bell peppers, and broccoli with a drizzle of oil, salt, and pepper. Spread in a single layer on the prepared sheet pan.
Assemble Pan:
Nestle marinated chicken among the vegetables. Spoon a bit of the reserved sauce over the chicken.
Roast:
Bake for 25–30 minutes, flipping vegetables halfway through. Chicken is done when it reaches an internal temp of 165°F (74°C) and veggies are tender with golden edges.
Glaze & Serve:
Drizzle remaining honey mustard sauce over hot chicken and veggies. Let rest 3–5 minutes before garnishing with parsley and serving.
Notes
Use thighs for a juicier result—just adjust baking time slightly.
Avoid overcrowding the sheet pan to encourage crisping instead of steaming.
Swap in seasonal vegetables like zucchini, cauliflower, or green beans—add delicate veggies in the last 10 minutes.
