Sheet Pan Honey Dijon Chicken with Veggies
This Sheet Pan Honey Dijon Chicken with Veggies is an easy dinner recipe featuring juicy roasted chicken coated in a sweet and tangy honey Dijon glaze. Everything cooks together on one pan with potatoes, carrots, broccoli, and red onion, creating a balanced and flavorful meal. Perfect for quick dinners, healthy meal prep, and simple weeknight food ideas.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes halved
- 3 medium carrots sliced
- 2 cups broccoli florets
- 1 medium red onion cut into wedges
- 2 tablespoons fresh parsley chopped
Instructions
- 1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper
- 2. Whisk together honey, Dijon mustard, garlic, olive oil, paprika, salt, and black pepper
- 3. Prepare vegetables by halving potatoes, slicing carrots, cutting broccoli, and slicing onion
- 4. Toss vegetables with a small amount of olive oil and seasoning
- 5. Pat chicken thighs dry and coat with half of the honey Dijon sauce
- 6. Arrange vegetables on the sheet pan and place chicken among them
- 7. Drizzle remaining sauce over everything
- 8. Roast for 25 to 30 minutes until chicken reaches 165°F internally
- 9. Broil for 2 to 3 minutes for extra caramelization if desired
- 10. Garnish with fresh parsley and serve warm
Notes
Allow the chicken to marinate in the sauce for extra flavor before roasting
Cut vegetables evenly so they cook at the same rate
Avoid overcrowding the sheet pan so vegetables roast instead of steam
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 32gProtein: 34gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 135mgSodium: 620mgFiber: 5gSugar: 10g
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