Easy Sheet Pan Honey Mustard Chicken
Easy sheet pan honey mustard chicken with roasted vegetables — all on one pan in under an hour! Sweet tangy honey mustard glaze with minimal cleanup.
Ingredients
- 1 teaspoon garlic powder: Adds a savory depth to the dish. No substitute needed.
- 1 teaspoon paprika: Provides a mild smoky flavor. If unavailable, use smoked paprika for a deeper taste.
- 1 teaspoon fine sea salt: Enhances the flavors of all ingredients. Table salt works if needed.
- 1 teaspoon black pepper: Gives a subtle kick. Freshly ground is best.
- 1/4 cup extra-virgin olive oil or avocado oil: Helps roast the veggies and adds healthy fats. Choose based on taste preference.
- 1 medium cauliflower or broccoli cut into florets, about 3 cups: Provides fiber and nutrients. Swap for Brussels sprouts if preferred.
- 1 pound green beans trimmed, about 3 cups: Offers a crisp texture. Asparagus can be a good substitute.
- 4 medium carrots diced to 1/2": Adds sweetness and color. Try parsnips for a change.
- 2 pound potatoes cubed, about 3-4 cups: For hearty sustenance. Sweet potatoes can also be used.
- 1/2 red onion sliced: Contributes a mild sweetness when roasted.
- 4-6 Farmer Focus boneless skinless chicken breasts, about 2 lbs.: Lean protein base. Thighs offer a juicier option.
- ½ teaspoon salt and pepper: For seasoning the chicken.
- 2 tablespoons whole grain mustard: Provides texture and tang. Dijon can be used for a smoother finish.
- 2 tablespoons Dijon mustard: Creamy sharp, and contrasts the honey's sweetness.
- 1/4 cup honey: Sweetens and caramelizes during cooking.
- 1 tablespoon apple cider vinegar: Balances the sweetness and adds acidity.
Instructions
Step 1: Preheat the Oven
Set your oven to 400ºF. A preheated oven ensures even cooking and helps develop those lovely roasted flavors in the vegetables.Step 2: Prepare Spice Blend
In a small bowl, mix together the garlic powder, paprika, salt, and pepper. This spice blend will infuse both the veggies and chicken with consistent flavor.Step 3: Toss Vegetables
In a large bowl, combine the cauliflower (or broccoli), green beans, carrots, potatoes, and red onion with oil and the spice blend. Spread onto a rimmed baking sheet and bake for 25 minutes. This allows veggies to start roasting and softening.Step 4: Prepare Chicken
Place the chicken breasts in the bowl used for the vegetables, sprinkle with salt and pepper. This keeps things efficient while letting the chicken pick up flavors left in the bowl.Step 5: Make Honey Mustard Sauce
Combine whole grain mustard, Dijon mustard, honey, and apple cider vinegar in a small bowl. Brush over the chicken and let it marinate while the vegetables bake, allowing flavors to soak in.Step 6: Combine and Bake
After the vegetables have roasted for 20 minutes, remove the sheet pan, and move them to the sides to make room for the chicken. Place the chicken in the center and pour any remaining marinade over. Continue baking for 15 minutes, or until the chicken is fully cooked and juices run clear.Step 7: Serve and Enjoy
Take the pan out of the oven and serve the dish hot, garnishing with additional salt, pepper, or fresh herbs if desired. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Start vegetables first — they need 20-25 minutes head start before adding the chicken!
Don't overcrowd the pan — use two sheet pans if needed. Overcrowding steams instead of roasts!
Chicken is done when internal temperature reaches 165°F — use a meat thermometer!
Brush chicken with remaining honey mustard sauce halfway through cooking for extra caramelization.
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.