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Easy Sheet-Pan Honey Mustard Chicken with Roasted Fall Vegetables

honey mustard chicken sheet pan - featured image
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A quick and easy sheet-pan dinner featuring juicy honey mustard chicken thighs and caramelized fall vegetables, all roasted together on one pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 2 pounds chicken thighs (boneless, skinless or bone-in, skin-on)
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 large apple (Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4–5 sprigs fresh thyme (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a medium bowl, whisk together Dijon mustard, whole grain mustard, honey, 3 tablespoons olive oil, apple cider vinegar, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Pat chicken thighs dry with paper towels. Place in a large bowl or zip-top bag. Pour about two-thirds of the marinade over the chicken, reserving the rest. Toss to coat. Let sit at room temperature while prepping vegetables.
  4. In a large bowl, combine sweet potatoes, Brussels sprouts, apple chunks, and red onion wedges. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Add thyme sprigs if using.
  5. Arrange marinated chicken thighs in the center of the prepared sheet pan. Scatter seasoned vegetables around the chicken in a single layer.
  6. Roast for 25 minutes. Remove pan from oven and brush chicken with reserved marinade.
  7. Return to oven and roast for another 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  8. Let rest for 5 minutes. Discard thyme sprigs if used. Serve directly from the sheet pan.

Notes

Don’t overcrowd the pan to ensure vegetables roast instead of steam. Pat chicken dry for crispy skin. Reserve some marinade to brush on halfway through cooking for a final glaze. Use a meat thermometer to check chicken doneness. Vegetables can be swapped with butternut squash, carrots, parsnips, or cauliflower. For chicken breasts, start checking at 20 minutes. Leftovers keep in the refrigerator for up to 4 days; reheat in the oven or air fryer for best texture.

Nutrition

Keywords: sheet pan dinner, honey mustard chicken, roasted vegetables, fall recipe, easy weeknight dinner, gluten-free, dairy-free

Find it online: https://perkypan.com/easy-sheet-pan-honey-mustard-chicken-with-roasted-fall-vegetables/