Sheet Pan Honey Dijon Chicken and Vegetables
Sheet Pan Honey Dijon Chicken includes a sweet and savory sauce that does double duty as a topping for chicken and a dipping sauce for the vegetables. Everything cooks together on a sheet pan, making this a quick meal with very few dishes to clean up. Note: Chop the vegetables and make the Creamy Honey Mustard up to 3 days ahead to make cooking a breeze.Note: Chop the vegetables and make the Creamy Honey Mustard up to 3 days ahead to make cooking a breeze.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Creamy Honey Mustard
- 2 Tbsp Mayonnaise
- 3 Tbsp Honey
- 3 Tbsp Dijon Mustard (I prefer to use a large grain or “stone ground” mustard which adds a nice texture, but any type will work)
Sheet Pan Chicken and Vegetables
- 1 lb Brussels Sprouts, ends trimmed, sliced in half (quartered if very large)
- 1 lb Carrots, quartered and cut into 3” pieces
- 2 + 1 Tbsp Cooking Oil, divided (I prefer avocado or grape seed oil)
- 4 large Boneless, Skinless Chicken Thighs
Heat the oven to 450°F.
Line a large sheet pan with parchment or foil (optional, but will make it easier to clean). (Note: The key to nice golden brown roasted vegetables is not to crowd them on the pan, so if it looks like your vegetables will be crowded, use two pans.)
While the oven is heating, chop the Brussels sprouts and carrots.
Toss the vegetables with 2 Tbsp cooking oil and season generously with some salt and pepper.
Spread out on the sheet pan.
Add the chicken thighs to the pan, nestling them between the vegetables.
Drizzle the tops of the chicken with 1 Tbsp cooking oil and then season the tops of the chicken thighs with some salt and pepper.
Transfer the pan to the oven and roast for 15 minutes to get the chicken and vegetables started cooking.
Whisk together mayonnaise, honey, and mustard. Divide into two small bowls.
After they have been cooking for 15 minutes, remove the chicken and vegetables from the oven. Use a spatula to turn the vegetables so that the cook evenly.
Brush the first half of honey mustard over the tops of the chicken thighs. (Reserve the second half.)
Return the sheet pan to the oven and continue cooking until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more. (The timing will vary depending on the size of the chicken thighs; when done, the chicken should register 165°F degrees in the middle).
Serve chicken and vegetables with the remaining honey mustard for dipping.
Calories: 425kcal | Carbohydrates: 35g | Protein: 27g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 379mg | Potassium: 1096mg | Fiber: 8g | Sugar: 21g | Vitamin A: 19826IU | Vitamin C: 103mg | Calcium: 102mg | Iron: 3mg