Sheet Pan Honey Mustard Chicken and Veggies

Sheet Pan Honey Mustard Chicken and Veggies

A simple and flavorful sheet pan dinner featuring juicy chicken thighs coated in a tangy honey mustard sauce, roasted alongside tender broccoli and sweet potatoes. Perfect for a weeknight meal.

By RecipeBoss
Servings
4
Time Required
45 min

Ingredients

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2 lbs chicken thighs
1.5 lbs sweet potatoes
1.5 lbs broccoli florets
0.5 cup olive oil
0.25 cup Dijon mustard
0.25 cup honey
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1.5 tsp salt
1 tsp black pepper

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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

quinoarice pilafgreen salad