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Honey Mustard Sheet Pan Chicken

Honey Mustard Sheet Pan Chicken

Golden, caramelized honey mustard chicken roasted with veggies makes the perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs
  • 1/3 cup Inglehoffer Honey Mustard
  • 2 tbsp olive oil
  • 3 clove garlic minced
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tbsp Worcestershire sauce
  • 12 oz baby potatoes cut into ½-inch pieces
  • 1 cup sliced carrots
  • 8 oz Brussels sprouts halved
  • 1 red onion sliced
  • 1 tbsp olive oil
  • Salt + pepper to taste
  • Fresh parsley for finishing

Method
 

  1. Preheat oven to 425°F.
  1. Toss potatoes and carrots with olive oil, salt, pepper, and paprika. Roast on a sheet pan for 12-15 minutes.
  1. Whisk together honey mustard, olive oil, garlic, spices, and Worcestershire sauce.
  1. Coat the chicken in ¾ of the sauce and let it marinate for 15 minutes or up to 12 hours.
  1. Remove the sheet pan from the oven, add Brussels sprouts and onion, then nestle the chicken onto the pan.
  1. Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized.
  1. Optional: Brush the chicken with the remaining sauce and broil for 2 to 3 minutes for glossy, golden edges.
  1. Finish with fresh parsley and serve.

Notes

  • For extra flavor, marinate the chicken overnight in the honey mustard sauce.
  • Cut the vegetables into uniform sizes to ensure even cooking.
  • Use a meat thermometer to ensure the chicken is cooked to 165°F for safety.
  • Broiling at the end adds a beautiful caramelized finish to the chicken.