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Honey Mustard Chicken Sheet Pan Dinner

Honey Mustard Chicken Sheet Pan Dinner

Olivia Brooks
Honey Mustard Chicken Sheet Pan Dinner made with juicy chicken, roasted vegetables, potatoes, carrots broccoli in one tray for simple homemade meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 480 kcal

Equipment

  • Large sheet pan or baking tray
  • Mixing bowl
  • Whisk or spoon
  • Knife
  • Cutting board
  • Measuring spoons
  • Aluminum foil or parchment paper (optional, for easy cleanup)

Ingredients
  

For the Chicken

  • 4 chicken thighs bone-in, skin-on or 2 large chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

For Honey Mustard Sauce

  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard optional but recommended
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice

Vegetables

  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup broccoli florets
  • 1 red onion cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

Step 1: Preheat the oven

  • Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup.

Step 2: Prepare the honey mustard sauce

  • In a bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, garlic, and lemon juice until smooth and glossy.

Step 3: Season the chicken

  • Pat chicken dry and season with salt, pepper, and paprika. This helps the skin crisp up beautifully during roasting.

Step 4: Coat the chicken

  • Brush or coat the chicken generously with half of the honey mustard sauce. Let it sit for 5–10 minutes if you have time.

Step 5: Prepare vegetables

  • Toss potatoes, carrots, broccoli, and onions with olive oil, salt, and pepper. Spread them evenly on the sheet pan.

Step 6: Arrange everything

  • Place chicken pieces on top of or between the vegetables. This allows juices and sauce to flavor everything while baking.

Step 7: Roast

  • Bake for 35–40 minutes, flipping vegetables halfway through. Brush remaining honey mustard sauce over chicken during the last 10 minutes for a glossy finish.

Step 8: Rest and serve

  • Once cooked, let it rest for 5 minutes before serving. This keeps the chicken juicy and flavorful.

Notes

  • Use chicken thighs for juicier results
  • Don’t overcrowd the pan or vegetables will steam instead of roast
  • Add sauce in layers for deeper flavor
  • Broil for 2–3 minutes at the end for crispy skin
  • Cut vegetables evenly for uniform cooking
Keyword Honey Mustard Chicken Sheet Pan Dinner