Go Back
- 4 boneless, skinless chicken breasts - 2 cups broccoli florets - 2 cups baby carrots - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper - Large baking sheet - Parchment paper or aluminum foil - Medium mixing bowl - Whisk Gathering the right ingredients is key. I love using fresh veggies. They add color and taste. Broccoli, carrots, and bell peppers work well together. The chicken gives you a good source of protein. For the marinade, you will need honey and Dijon mustard. These two create a sweet and tangy flavor. Olive oil adds richness, while apple cider vinegar gives it a zing. Garlic, thyme, and paprika round it all out. Don't forget salt and pepper to taste. You will need a large baking sheet for even cooking. Lining it with parchment paper or foil helps with easy cleanup. A medium mixing bowl and whisk are essential for making the marinade. With this list ready, you're set for a fun cooking adventure! - Preheat oven to 425°F (220°C) - Line baking sheet with parchment paper or foil First, I heat my oven to 425°F (220°C). This high temperature helps the chicken and veggies roast nicely. Next, I line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. - Combine honey, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, paprika, salt, and pepper Now, let’s make the marinade. In a medium bowl, I mix together honey, Dijon mustard, olive oil, and apple cider vinegar. I add minced garlic, dried thyme, paprika, salt, and pepper. I whisk it all until smooth. This marinade gives the chicken and veggies great flavor. - Coat chicken breasts with marinade - Toss vegetables with remaining marinade Next, I take four boneless, skinless chicken breasts. I place them on one side of the baking sheet. I pour half of the honey mustard marinade over the chicken. I make sure each piece is well-coated. In another bowl, I toss broccoli florets, baby carrots, and sliced bell peppers with the rest of the marinade. I want every veggie to get some flavor too. - Place chicken and vegetables on baking sheet - Ensure even spacing for optimal roasting Now it’s time to assemble the sheet pan. I place the marinated chicken on one side and the veggies on the other. I spread them out nicely. This helps them roast evenly and get that lovely caramelized look. - Place in oven and bake for 25-30 minutes - Check internal temperature of chicken and tenderness of veggies I slide the sheet pan into the oven and set a timer for 25-30 minutes. I check the chicken’s internal temperature to ensure it reaches 165°F (75°C). The veggies should be tender and slightly caramelized. - Allow to rest for 5 minutes before serving - Drizzle with extra honey mustard sauce Once baked, I take the pan out and let the dish rest for 5 minutes. This helps keep the chicken juicy. I drizzle some extra honey mustard sauce on top before serving. It adds flavor and looks great on the plate! To check if the chicken is done, use a meat thermometer. The chicken needs to reach 165°F (75°C). When the chicken is cooked, it will feel firm. After baking, let the chicken rest for 5 minutes. This helps keep the juices inside, making it moist and tasty. For the best flavor, use fresh vegetables like broccoli, carrots, and bell peppers. These veggies roast well and add great color. To achieve caramelization, space the vegetables out on the sheet pan. This allows them to brown nicely. Avoid crowding them, or they will steam instead of roast. Add extra herbs like rosemary or parsley for more flavor. You can try spices like cumin or chili powder for a twist. For added taste, drizzle some extra honey mustard sauce on top. Fresh lemon juice or a sprinkle of cheese can also brighten the dish. {{image_4}} You can switch the chicken breasts for chicken thighs or drumsticks. Both options add rich flavor and moisture. If you prefer plant-based proteins, try using tofu or tempeh. These options soak up the honey mustard marinade well, making them tasty and filling. Feel free to mix up the veggies! Use seasonal options like zucchini, asparagus, or sweet potatoes. Each vegetable might need a different roasting time. For example, thin slices of zucchini cook faster than carrots. Adjust the baking time based on your chosen veggies to keep everything tender. You can change the flavor of the marinade to suit your taste. Use a spicy mustard for a kick, or add chili flakes for heat. If you like citrus, try adding lemon or lime juice. These flavors brighten up the dish and add a fresh twist. To keep your sheet-pan honey mustard chicken and veggies fresh, store leftovers in the fridge. Use airtight containers for best results. Glass or plastic containers work well. Make sure to let the dish cool before sealing. This helps keep moisture in and prevents sogginess. When you're ready to enjoy leftovers, reheat chicken and veggies in the oven. Preheat your oven to 350°F (175°C) and place the food on a baking sheet. Cover with foil to keep it moist. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave. Heat in short bursts to avoid drying out the food. Stir veggies gently for even heat. You can freeze individual portions of this dish. Allow it to cool completely before freezing. Use freezer-safe containers or bags to avoid freezer burn. Label with the date for easy tracking. To thaw, place in the fridge overnight. For quick thawing, use the microwave on the defrost setting. Once thawed, reheat using the oven or microwave. It takes about 25 to 30 minutes to cook this dish. Preheat your oven to 425°F (220°C) first. The chicken will be ready when it reaches 165°F (75°C). The veggies will become tender and slightly caramelized during this time. Yes, you can use different mustards! Yellow mustard works well for a milder taste. Spicy brown mustard adds a kick. Feel free to experiment and find your favorite flavor. This dish pairs nicely with rice, quinoa, or a fresh salad. You can also serve it with crusty bread to soak up the sauce. Choose sides that balance the sweet and tangy chicken. Absolutely! This recipe is perfect for meal prep. You can cook a big batch and divide it into containers. Store in the fridge for easy lunches or dinners during the week. Yes, you can prepare the chicken and veggies ahead of time. Marinate them and store in the fridge for up to 24 hours. Just remember to bake them when you're ready to eat! This recipe brings together simple ingredients for a tasty meal. You learned how to make a flavorful honey mustard marinade and roast chicken with colorful veggies. Remember to check your chicken's doneness for the best results. You can also try different proteins and veggies to customize your dish. Store leftovers properly to enjoy more delicious meals later. Experiment and have fun with this easy recipe!

Sheet-Pan Honey Mustard Chicken & Veggies

Discover the deliciousness of Sheet-Pan Honey Mustard Chicken & Veggies! This easy recipe combines tender chicken breasts with colorful roasted vegetables, all tossed in a mouthwatering honey mustard marinade. Perfect for a quick weeknight dinner, it’s simple to prepare and cleanup is a breeze! Ready in just 40 minutes, your family will love this flavorful dish. Click through to explore the full recipe and elevate your meal tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, finely minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

2 cups broccoli florets

2 cups baby carrots, peeled

1 red bell pepper, cored and sliced

1 yellow bell pepper, cored and sliced

Instructions
 

Begin by preheating your oven to 425°F (220°C). To facilitate easy cleanup, line a large baking sheet with parchment paper or aluminum foil.

    In a medium mixing bowl, combine the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, paprika, and a generous pinch of salt and pepper. Whisk until the mixture is smooth and well-blended—this will be your delicious marinade.

      Arrange the chicken breasts on one side of the prepared baking sheet. Pour half of the honey mustard marinade over the chicken, using a spoon or brush to ensure the chicken is thoroughly coated.

        In a separate bowl, mix together the broccoli florets, baby carrots, and both red and yellow bell pepper slices. Drizzle the remaining honey mustard marinade over the vegetable mix and toss gently until every piece is evenly coated.

          Spread the marinated vegetables out on the other side of the baking sheet, ensuring they are evenly spaced to promote optimal roasting.

            Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C), and the vegetables should be tender with a slight caramelization.

              Once baked, carefully remove the sheet pan from the oven. Allow the dish to rest for 5 minutes. If desired, drizzle any extra honey mustard sauce over the top before serving for an added burst of flavor.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the chicken and veggies on a large platter, taking care to arrange them in an appealing way. For a pop of color and flavor, drizzle a bit of extra honey over the chicken and garnish with fresh sprigs of thyme. Enjoy the vibrant presentation of your dish!