Sheet Pan Honey Mustard Chicken
Sheet Pan Honey Mustard Chicken
Ingredients
For the Honey Mustard Sauce
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound baby red potatoes, halved
- 4 cups broccoli florets
- 1/2 red onion, cut into 1/2-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 15 min•🌡️ 400
- 6
Once cooked, drizzle the remaining honey mustard sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Honey Mustard Chicken
Ingredients
For the Honey Mustard Sauce
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sheet Pan
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound baby red potatoes, halved
- 4 cups broccoli florets
- 1/2 red onion, cut into 1/2-inch wedges
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 15 min•🌡️ 400 - 6
Once cooked, drizzle the remaining honey mustard sauce over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
⏱️ 2 min