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Viral Sheet Pan Honey Dijon Chicken with Veggies
Tender honey-mustard chicken breasts roasted alongside robust sweet potatoes and crispy Brussels sprouts on a single pan.
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
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1Oven Prep and Setup: Turn on your oven to 400°F (200°C) to preheat it fully, and cover a spacious baking sheet with aluminum foil or a sheet of parchment paper to ensure effortless cleanup after cooking.
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2Whisk the Glaze Combination: In a small mixing container, stir together the honey, Dijon mustard, the initial 1 tbsp of olive oil, minced garlic, salt, black pepper, and the optional smoked paprika or chopped fresh herbs until a uniform sauce forms.
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3Coat the Vegetable Assortment: Place the prepped sweet potato cubes and halved Brussels sprouts into a spacious bowl. Drizzle them with the remaining 1 tbsp of olive oil along with exactly half of your prepared honey-mustard glaze, tossing the pieces vigorously until they are thoroughly and evenly coated.
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4Arrange the Baking Surface: Distribute the dressed potatoes and sprouts across the prepared baking sheet in a flat, even layer. Settle the chicken breasts onto the same sheet, spacing all the ingredients out sufficiently to ensure optimal heat circulation.
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5Sauce the Poultry: Paint the remaining portion of the honey Dijon glaze liberally over the top of each chicken piece using a pastry brush or spoon.
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6Bake to Perfection: Roast the ingredients inside the preheated oven for 25–30 minutes, or until the thickest part of the chicken registers an internal temperature of 165°F (74°C) and the surrounding vegetables turn tender and caramelized along the edges.
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7Optional Finisher for Color: To achieve an extra deep, golden-brown exterior, adjust the oven controls to broil and cook the tray for a final 1–2 minutes, keeping a close watch to avoid scorching the glaze.
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8Rest and Decorate: Lift the tray out of the oven and let the chicken rest for 5 minutes to retain its juices. Scatter the fresh chopped parsley over the entire platter before presenting.
Frequently Asked Questions
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