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Sheet Pan Honey Mustard Chicken & Veggies

Sheet Pan Honey Mustard Chicken & Veggies
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This Sheet Pan Honey Mustard Chicken & Veggies recipe offers a flavorful, no-fuss dinner that combines tender chicken coated in a tangy, sweet honey mustard glaze with perfectly roasted vegetables. Everything cooks together on one pan, making cleanup easy and providing a balanced, wholesome meal ideal for busy weeknights.

Ingredients

Scale

Protein

  • 4 boneless, skinless chicken breasts or thighs

Honey Mustard Glaze

  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper, to taste

Vegetables

  • 2 large carrots, chopped into bite-sized pieces
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1–2 tablespoons olive oil (for tossing veggies)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Honey Mustard Glaze: In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, lemon juice, and your chosen dried herbs until smooth and well combined. This mixture will coat the chicken and vegetables, providing a flavorful glaze.
  2. Toss the Vegetables: Chop the vegetables into bite-sized pieces for even roasting, then toss lightly with olive oil, salt, and pepper. Spread them evenly on a large sheet pan, leaving space for the chicken.
  3. Add the Chicken: Place the chicken breasts or thighs on the sheet pan among the vegetables. Season the chicken lightly with salt and pepper, then brush generously with the honey mustard glaze. Reserve some glaze for basting later.
  4. Roast Everything Together: Preheat the oven to 400°F (200°C). Roast the chicken and vegetables for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  5. Baste and Broil (Optional): For an extra glossy, slightly charred finish, brush additional honey mustard glaze on the chicken and vegetables, then broil for 2-3 minutes. Keep a close eye to prevent burning.

Notes

  • Cut vegetables into uniform sizes to ensure even cooking.
  • Do not overcrowd the sheet pan; ingredients should have space for effective roasting.
  • Use a meat thermometer to check that chicken reaches 165°F for juicy, safe-to-eat results.
  • Prep vegetables and glaze ahead of time to streamline cooking on busy nights.
  • Let the chicken rest for 5 minutes after roasting for tender, juicy slices.

Nutrition

Keywords: sheet pan, honey mustard chicken, roasted vegetables, easy dinner, one-pan meal, gluten free, healthy dinner

Find it online: https://marybaking.com/sheet-pan-honey-mustard-chicken-veggies/