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Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.

In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and black pepper until well combined. This is your honey mustard sauce.

In a large bowl, combine the chicken pieces, halved baby red potatoes, broccoli florets, and red onion wedges. Pour about 3/4 of the honey mustard sauce over the chicken and vegetables, tossing to coat everything evenly.

Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans.

Roast for 15 minutes. Remove the sheet pan from the oven and stir the ingredients. Return to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

Once cooked, drizzle the remaining honey mustard sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.


Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.

In a medium bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and black pepper until well combined. This is your honey mustard sauce.

In a large bowl, combine the chicken pieces, halved baby red potatoes, broccoli florets, and red onion wedges. Pour about 3/4 of the honey mustard sauce over the chicken and vegetables, tossing to coat everything evenly.

Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. If necessary, use two sheet pans.

Roast for 15 minutes. Remove the sheet pan from the oven and stir the ingredients. Return to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

Once cooked, drizzle the remaining honey mustard sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
