Sheet-Pan Honey Mustard Chicken and Veggies
Sweet-tangy honey mustard chicken with Brussels sprouts and baby potatoes on one pan—healthy comfort sheet-pan dinner for USA meal prep. Roast until chicken reaches 165°F and potatoes are fork-tender.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 pound baby potatoes, halved
- 3 cups Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh thyme or parsley
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Mixing bowl
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Toss potatoes and Brussels with 2 tablespoons oil, salt, pepper, and paprika. Roast 15 minutes.
- 2
Whisk mustard, honey, vinegar, garlic, and remaining oil. Coat chicken thoroughly.
- 3
Add chicken to the pan; roast 18–22 minutes more until chicken is 165°F and vegetables are browned and tender.
- 4
Rest chicken 5 minutes; slice. Spoon any pan juices over top; garnish with herbs.
- 5
Portion into containers for meal prep. Cool, refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 435
🏷️Recipe Tags
❓Frequently Asked Questions
Hate Brussels?
Swap broccoli or green beans; add them with the chicken so they do not overcook.
Thicker breasts?
Pound to even thickness or butterfly so they cook evenly to 165°F.
Make sauce extra?
Whisk a second half-batch of honey mustard (do not reuse raw-chicken marinade) for dipping.
Food safety?
Chicken to 165°F; never reuse raw marinade without boiling; chill leftovers within 2 hours; reheat to 165°F.
