For quick dinners that don’t skimp on flavor, this Sheet Pan Honey Mustard Chicken and Veggies recipe is a champion. With a delightful balance of sweet and tangy, you can have a wholesome meal ready in under an hour, perfect for those busy weeknights.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4-6

Why You’ll Love This Recipe

• Minimal cleanup with just one pan.
• Loaded with a variety of veggies for balanced nutrition.
• Customizable marinade to suit your taste preferences.
• Perfectly cooked chicken with every batch.

Ingredients

• 1 teaspoon garlic powder: Adds foundational flavor. No direct substitute needed.
• 1 teaspoon paprika: Offers color and subtle earthiness. Substitute with smoked paprika for a bolder taste.
• 1 teaspoon fine sea salt: Enhances overall flavors. Regular table salt can be used if needed.
• 1 teaspoon black pepper: Provides mild heat and complexity. Freshly ground is best.
• 1/4 cup extra-virgin olive oil or avocado oil (more as desired/needed): Helps with roasting and adds richness. Canola oil is a suitable alternative.
• 1 medium cauliflower or broccoli (cut into florets, about 3 cups): Adds bulk and blends beautifully with the marinade. Both work but choose based on preference.
• 1 pound green beans (trimmed, about 3 cups): Offers texture and a mild vegetal sweetness.
• 4 medium carrots (diced to 1/2″): Contributes natural sweetness and color.
• 2 pounds potatoes (cubed, about 3-4 cups): Provides heartiness and complements the flavors. Any potato variety works.
• 1/2 red onion (sliced): Adds sharpness and color. Yellow onions can be used instead.
• 4-6 Farmer Focus boneless skinless chicken breasts, about 2 lbs. (see note): The star protein. Substitute with thighs if desired.
• ½ teaspoon salt and pepper: Further seasons the chicken.
• 2 tablespoons whole grain mustard: Adds texture and a mild, tangy heat. If unavailable, use regular mustard.
• 2 tablespoons dijon mustard: Enhances the marinade’s complexity. Yellow mustard is an option, though less tangy.
• 1/4 cup honey: Sweetens the dish and aids in browning. Maple syrup can be used if preferred.
• 1 tablespoon apple cider vinegar: Balances the sweetness with mild acidity. White wine vinegar works as a substitute.

How to Make It

Step 1: Prepare the Oven and Spices

Preheat your oven to 400ºF. In a small bowl, combine garlic powder, paprika, salt, and pepper. This spice blend will create a robust flavor base for your vegetables.

Step 2: Mix and Roast the Vegetables

In a large bowl, toss together the cauliflower or broccoli, green beans, carrots, potatoes, and red onion with the oil and the prepared spice blend. Spread them onto a rimmed baking sheet and bake for 25 minutes. This initial roast ensures the veggies soften while infusing with flavor.

Step 3: Season and Marinate the Chicken

While the vegetables are roasting, season the chicken breasts with salt and pepper in the same bowl used for the vegetables to save time and reduce cleaning. In another small bowl, mix the mustards, honey, and apple cider vinegar. Brush this marinade onto the chicken, allowing it to infuse while the veggies continue cooking.

Step 4: Add the Chicken to the Pan

After about 20 minutes of roasting, remove the sheet pan and push the vegetables to the sides, creating space for the chicken in the center. Add the chicken breasts and pour any leftover marinade over them, maximizing flavor absorption. Return the pan to the oven.

Step 5: Finish Baking and Serve

Bake for an additional 15 minutes or until the chicken is thoroughly cooked. The internal temperature should reach 165ºF. Serve the dish hot, drizzled with pan juices and seasoned veggies. If desired, sprinkle with fresh herbs for added freshness.

Recipe FAQs

Can I use other vegetables?

Yes, feel free to substitute with your preferred veggies such as bell peppers, zucchini, or sweet potatoes. Adjust the roasting time accordingly based on the hardiness of the vegetables.

What can I serve with this dish?

This is a complete meal on its own, but pairing it with a fresh side salad or crusty bread can complement the flavors and add variety.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the dish for up to 3 months. Reheat thoroughly before serving.