Sheet Pan Honey Mustard Chicken and Veggies

Ingredients

• 2 lbs chicken thighs(paid link)
• 1 ½ lbs sweet potatoes(paid link)
• 1 ½ lbs broccoli florets(paid link)
• ½ cup olive oil(paid link)
• ¼ cup Dijon mustard(paid link)
• ¼ cup honey(paid link)
• 2 tbsp apple cider vinegar(paid link)
• 1 tsp garlic powder(paid link)
• 1 tsp onion powder(paid link)
• 1 ½ tsp salt(paid link)
• 1 tsp black pepper(paid link)

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Peel and dice sweet potatoes into 1-inch cubes. Cut broccoli into bite-sized florets.

3. 3

   In a large bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, garlic powder, onion powder, salt, and pepper to create the honey mustard sauce.

4. 4

   Add chicken thighs and sweet potatoes to the bowl with the sauce. Toss to coat evenly.

5. 5

   Spread the coated chicken and sweet potatoes in a single layer on a large baking sheet.

6. 6

   Roast for 20 minutes.

   20 min

7. 7

   Add broccoli florets to the same bowl, toss with any remaining sauce, then add them to the baking sheet with the chicken and sweet potatoes.

8. 8

   Continue roasting for another 15-20 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized.

   15 min

9. 9

   Let rest for 5 minutes before serving.

   5 min

Perfect With