Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts
A delicious and effortless dinner featuring savory chicken thighs, caramelized sweet potatoes, and tender Brussels sprouts, all glazed with a sweet and tangy honey Dijon sauce.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Use skin-on for extra crispiness.
- 2 tablespoons honey Adjust according to your sweetness preference.
- 2 tablespoons Dijon mustard For a spicier flavor, use spicy Dijon.
- 1 pound sweet potatoes, cubed Cut into even pieces for uniform cooking.
- 1 pound Brussels sprouts, halved Ensure they are fresh and firm.
- 2 tablespoons olive oil Can use other oils if preferred.
- Salt and pepper to taste To enhance flavors.
- Fresh herbs (optional, for garnish) Such as parsley or thyme.
Instructions
Cooking Steps
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix honey and Dijon mustard together until well combined.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- In a large bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper.
- On a large baking sheet, place seasoned vegetables on one side and chicken thighs on the other side.
- Drizzle half of the honey Dijon mixture over the chicken thighs and reserve the rest.
- Bake for 20-25 minutes until chicken reaches 165°F (75°C) and vegetables are tender.
- In the last 5 minutes, brush remaining marinade over chicken for extra flavor.
- Remove from the oven, garnish with fresh herbs if desired, and serve hot.
Notes
For a leaner option, swap chicken thighs for breasts, adjusting cooking time as necessary. To speed up cooking, cut sweet potatoes smaller. Avoid overcrowding the pan to ensure proper roasting.