As the school year kicks into gear and the evenings turn crisp, this honey mustard chicken sheet pan dinner makes weeknight cooking effortless. Juicy chicken thighs, sweet potatoes, and vibrant broccoli roast together under a tangy-sweet honey mustard glaze for a nourishing meal that’s on the table in about 35 minutes. Minimal prep, one pan, and cozy fall flavors, perfect for busy nights when you still want something wholesome and homemade.
Ingredients
- 6 boneless chicken thighs
- 1 head of broccoli, cut into florets
- 1 red onion, cut into chunks
- 1 large sweet potato (or 2 smaller), cut into about 1/2 inch cubes
- 2 tbsp avocado or olive oil
- salt & pepper
Honey Mustard Sauce
- 2 tbsp whole grain mustard
- 2 tsp extra virgin olive oil
- 2 tsp honey (more to taste if desired)
- 2 tsp lemon juice
- ¼ tsp garlic powder
- salt & pepper to taste
Directions
1. Preheat oven to 400 degrees.
2. Add broccoli, red onions, and sweet potatoes to a large sheet pan. Drizzle with oil, salt, and pepper. Toss to coat completely.
3. To a small bowl, mix together mustard, olive oil, honey, lemon juice, garlic powder, salt and pepper.
4. Place chicken thighs in a Pyrex dish or mixing bowl. Toss with honey mustard sauce to coat completely.
5. Add chicken thighs to the sheet pan, and cover in any remaining honey mustard sauce.
6. Bake for 30-35 minutes (until chicken internal temperature reaches 165 degrees). Optional – if you prefer your veggies a bit crispier, remove chicken and keep warm. Place veggies back in the oven until they’ve reached your desired crispiness.
8. Serve, and enjoy!
Photography and recipe adapted from Goodness with G
