Description
This honey mustard chicken sheet pan meal is the perfect quick and easy recipe for busy weeknights. It combines tender chicken thighs with veggies all tossed in a flavorful honey mustard sauce.
Ingredients
Scale
- 1 ¾–2 lbs boneless skinless chicken thighs
- 1 lb brussels sprouts (trimmed and halved)
- 1 large sweet potato (peeled and chopped into 1″ chunks)
- 2 Tablespoons olive oil (or avocado oil)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup whole grain mustard
- ¼ cup honey
- 3 Tablespoons dijon mustard
- 2 Tablespoon extra virgin olive oil
- ½ Tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Step: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Step: Whisk sauce ingredients together in a small bowl.
- Step: Reserve ¼ cup sauce for later and marinate chicken thighs in remaining sauce.
- Step: While chicken is marinating prep veggies. Add brussels and sweet potato together in a large bowl with oil, salt, pepper, garlic powder and paprika and toss to combine until veggies are evenly coated.
- Step: Add veggies to half of the sheet pan then add chicken thighs to other half of the pan. Discard rest of sauce.
- Step: Roast for about 25-35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165°F. Broil at the end for about 2 minutes to crisp up the chicken, if desired.
- Step: Remove from oven and portion chicken and veggies onto 4 plates. Drizzle 1 Tablespoon of the reserved sauce over each plate. Enjoy!
Notes
Marinating the chicken longer than 20 minutes will increase flavor depth. Ensure veggies are cut into uniform 1-inch pieces for even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 638 kcal
- Sugar: 22 g
- Sodium: 865 mg
- Fat: 34 g
- Saturated Fat: 3 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 47 g
- Cholesterol: 160 mg