Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts

A delicious aroma fills your kitchen as the sweet glaze of honey and the sharpness of Dijon mustard blend together, creating a mouthwatering dish that’s both hearty and healthy. This Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts can be prepared in about 40 minutes, and it’s a one-pan wonder that makes cleanup a breeze while delivering a delightful balance of flavors.

This recipe is perfect for busy weeknights when you’re looking to make something comforting without spending hours in the kitchen. It’s great for meal prep, as you can store leftovers in the fridge for easy lunches or dinners throughout the week.

Why You’ll Love This Recipe

• The honey mustard glaze creates a perfect caramelized coating.
• Sweet potatoes add a creamy texture that complements the tender chicken.
• Brussels sprouts become crispy and flavorful when roasted.
• This recipe is fully customizable for seasonal veggies.

What You’ll Need

Gather these ingredients to create your delicious meal.

For the Chicken

• 4 chicken thighs or breasts

For the Vegetables

• 2 sweet potatoes, diced
• 1 pound Brussels sprouts, halved

For the Glaze

• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

For Serving

• Optional: fresh herbs for garnish

Honey is essential for sweetness; Dijon adds tang.

Substitutions & Swaps

• Chicken thighs can be swapped for breasts.
• Maple syrup is a great honey alternative.
• Other vegetables like carrots work well.
• Olive oil can be replaced with avocado oil.

How to Make It

Prepare this dish in just a few simple steps.

1. Preheat

Preheat your oven to 400°F (200°C).

2. Whisk

In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper.

3. Combine

In a large bowl, combine the chicken, sweet potatoes, and Brussels sprouts.

4. Coat

Pour the honey Dijon mixture over the chicken and vegetables; toss to coat everything evenly.

5. Spread

Spread the chicken and vegetables in a single layer on a sheet pan.

6. Roast

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.

7. Garnish

Garnish with fresh herbs if desired before serving.

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: no, best enjoyed fresh.
Reheat: microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Ensure not to overcrowd the pan for even roasting.
• Use a meat thermometer to check chicken doneness (165°F).
• Stir the vegetables halfway through cooking for optimal caramelization.
• Substitute your favorite veggies to keep it interesting.

Serving Suggestions

• Serve with a light green salad for a fresh contrast.
• Pair with a side of quinoa for added protein.
• Enjoy with crusty bread to soak up the tasty glaze.