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Sheet Pan Honey Dijon Chicken with Veggies

Sheet Pan Honey Dijon Chicken with Veggies

This Sheet Pan Honey Dijon Chicken with Veggies is an easy one-pan dinner with juicy chicken, roasted vegetables, and sweet tangy glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 4 chicken thighs or chicken breasts
  • 2 cups baby potatoes halved
  • 2 cups Brussels sprouts trimmed and halved
  • 4 carrots peeled and cut into sticks
  • 1 small red onion cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley chopped
  • For the Honey Dijon Sauce
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with oil.
  2. In a small bowl, whisk together Dijon mustard, honey, garlic, olive oil, Italian seasoning, paprika, salt, and black pepper until smooth and well combined.
  3. Place the chicken in a large bowl and pour about half of the honey Dijon sauce over it. Toss until the chicken is fully coated and let it sit while preparing the vegetables.
  4. Add the potatoes, Brussels sprouts, carrots, and red onion to the sheet pan. Drizzle with olive oil and season lightly with salt and pepper, then toss everything together until evenly coated.
  5. Arrange the vegetables in an even layer around the pan, leaving space in the center for the chicken.
  6. Place the coated chicken pieces onto the sheet pan and brush the remaining honey Dijon sauce over the top for extra flavor.
  7. Roast for 30–35 minutes, stirring the vegetables halfway through cooking so they roast evenly and develop golden edges.
  8. Continue cooking until the chicken is fully cooked and the vegetables are tender and caramelized.
  9. Remove from the oven and let the chicken rest for a few minutes before serving.
  10. Garnish with fresh parsley and serve warm directly from the sheet pan.

Notes

  • Cut vegetables into similar sizes so they roast evenly.
  • Chicken thighs stay extra juicy, but chicken breasts work well too.
  • Do not overcrowd the sheet pan or the vegetables may steam instead of roast.
  • Use fresh garlic for the best flavor in the sauce.
  • Stir vegetables halfway through cooking for even browning.
  • If the chicken browns too quickly, loosely cover with foil near the end.
  • Use a meat thermometer to ensure the chicken reaches 165°F (74°C).