Honey Mustard Chicken Sheet Pan Meal
Ingredients:
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1 ¾-2 lbs boneless skinless chicken thighs
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1 lb brussels sprouts, trimmed and halved
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1 large sweet potato, peeled and chopped into 1" chunks
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2 Tablespoons olive oil, or avocado oil
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½ teaspoon salt
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½ teaspoon ground pepper
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½ teaspoon garlic powder
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½ teaspoon paprika
Honey Mustard Sauce
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¼ cup whole grain mustard
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¼ cup honey
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3 Tablespoons dijon mustard
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2 Tablespoon extra virgin olive oil
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½ Tablespoon apple cider vinegar
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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¼ teaspoon paprika
Instructions:
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Whisk sauce ingredients together in a small bowl.
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Reserve ¼ cup sauce for later and marinate chicken thighs in remaining sauce.
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While chicken is marinating prep veggies. Add brussels and sweet potato together in a large bowl with oil, salt, pepper, garlic powder and paprika and toss to combine until veggies are evenly coated.
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Add veggies to half of the sheet pan then add chicken thighs to other half of the pan. Discard rest of sauce. Roast for about 25-35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165°F. Broil at the end for about 2 minutes to crisp up the chicken, if desired.
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Remove from oven and drizzle 1 Tablespoon of the reserved sauce over each plate. Enjoy!
Juicy chicken thighs marinated in a bold, flavorful sauce and roasted on a single pan with seasoned Brussels sprouts and sweet potatoes, creating a hearty, balanced meal with minimal prep and maximum flavor.
Fun fact: Sheet pan meals aren’t just convenient; they also help flavors blend as everything cooks together, making simple ingredients taste more complex.
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