Easy Sheet Pan Honey Dijon Chicken with Veggies
This Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts is a healthy, flavor-packed weeknight dinner that’s ready in under an hour. Juicy roasted chicken is paired with tender, caramelized vegetables, all coated in a sweet and tangy honey Dijon glaze.With minimal prep and cleanup, this one-pan meal is perfect for busy evenings or effortless meal prep. Nutritious, colorful, and satisfying, it’s a recipe that checks every box for a wholesome, delicious dinner.
Ingredients
- 1 ½ 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 the oven
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare the honey Dijon glaze
- In a small mixing bowl, whisk together honey, Dijon mustard, olive oil (1 tbsp), minced garlic, salt, pepper, and optional smoked paprika or herbs. Set aside.
Toss the vegetables
- In a large bowl, add sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp olive oil and half of the prepared honey Dijon glaze. Toss until the vegetables are evenly coated.
Assemble the sheet pan
- Spread the coated vegetables in a single layer on the prepared sheet pan. Place the chicken breasts on the same pan, making sure everything is spaced out evenly.
Brush the chicken
- Brush the remaining honey Dijon glaze generously over the chicken pieces.
Roast the dish
- Bake for 25–30 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender and slightly caramelized.
Broil for extra color (optional)
- For a golden finish, switch the oven to broil and cook for an additional 1–2 minutes, watching carefully to prevent burning.
Serve and garnish
- Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.