Sheet Pan Honey Mustard Chicken and Vegetables

Chicken breasts glazed with honey mustard and roasted with carrots, red potatoes and broccoli on a single pan. Serves 4.

Naturally gluten-freeDairy-freeHigh-proteinPaleoMediterraneanBudget-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Sheet pan honey mustard chicken with carrots, potatoes and broccoli

A simple honey, Dijon and whole-grain mustard glaze does double duty: half goes on the chicken, half is drizzled over everything at the end.

Cut the vegetables small so they cook in the same time as the chicken.

Instructions

  1. Heat the oven. Heat the oven to 425°F.
  2. Start the vegetables. Toss the potatoes and carrots with the oil, half the salt and the pepper on a large rimmed baking sheet. Roast 10 minutes.
  3. Add the chicken. Whisk the honey mustard ingredients. Season the chicken with the remaining salt and brush with half the sauce. Add the chicken and broccoli to the pan and roast 15 to 20 minutes, until the chicken reaches 165°F.
  4. Finish. Drizzle the remaining honey mustard over the pan and serve.

Nutrition per serving (estimated)

560Calories
45 gCarbohydrates
5 gFiber
40 gNet carbs
56 gProtein
17 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeHigh-proteinPaleoMediterraneanBudget-friendly

Tips

  • Thighs work too; they stay juicier and need about the same time.
  • Keep half the sauce aside before brushing the raw chicken.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat on a sheet pan in a 375°F oven until hot through, 165°F.

Questions about this recipe

How do I keep chicken breasts juicy on a sheet pan?
Pound them to an even thickness and take them out at 165°F.
Can I use other vegetables?
Yes: Brussels sprouts, sweet potatoes or green beans all work.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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