Easy Sheet Pan Honey Dijon Chicken with Veggies
A delicious one-pan meal featuring juicy chicken thighs coated in a honey-dijon glaze, paired with vibrant roasted vegetables, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces chicken thighs or breasts Use thighs for more juiciness.
- 1/4 cup honey Can substitute with agave syrup for lower sugar.
- 2 tablespoons Dijon mustard Alternative mustards can also be used.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Veggies
- 1 pound mixed vegetables (e.g., bell peppers, broccoli, carrots) Chop into bite-sized pieces.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper. Mix until well combined to form a marinade.
- Add the chicken pieces to the marinade, ensuring they are fully coated.
- Chop the mixed vegetables into bite-sized pieces.
- Spread the marinated chicken on one side of a large sheet pan and scatter the veggies on the other side.
Cooking
- Bake for about 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Serving
- Plate the dish, drizzling with leftover honey-dijon sauce if desired, and enjoy your meal.
Notes
For best results, do not overcrowd the chicken on the pan for crispier edges. Leftovers can be stored in an airtight container for up to 3 days.