Sheet Pan Honey Dijon Chicken
An easy, healthy one-pan meal featuring juicy roasted chicken, caramelized sweet potatoes, and Brussels sprouts tossed in a tangy honey Dijon glaze. Perfect for busy weeknights and effortless cleanup.
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken breasts about 3–4 pieces
Vegetables
- 1 lb Brussels sprouts trimmed and halved
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
Honey Dijon Glaze
- 2 tbsp olive oil divided
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
Seasonings
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 0.5 tsp smoked paprika optional
- 1 tsp fresh rosemary or thyme optional, chopped
Garnish
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- In a bowl, whisk together honey, Dijon mustard, 1 tbsp olive oil, garlic, salt, pepper, and optional smoked paprika or herbs.
- Toss sweet potatoes and Brussels sprouts with 1 tbsp olive oil and half of the prepared glaze.
- Spread the vegetables on the sheet pan, then place the chicken breasts on the same pan.
- Brush the remaining Honey Dijon glaze over the chicken.
- Bake for 25–30 minutes, until the chicken reaches 165°F (74°C) and vegetables are tender.
- Broil for 1–2 minutes for extra color, watching carefully.
- Let rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
For crispier vegetables, avoid overcrowding the pan. Maple syrup may be used instead of honey. Add delicate vegetables like broccoli or green beans during the last 15 minutes of roasting.
Nutrition Facts
Estimated nutrition information per serving, based on similar recipes:- Calories: 425 kcal
- Protein: 27g
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 21g
- Sodium: 379mg