This sheet pan honey dijon chicken brings bone in chicken thighs, cubed sweet potatoes, and halved Brussels sprouts together on one pan with a sweet and tangy glaze. Everything roasts at the same time, so dinner needs one pan and very little cleanup.
Honey and Dijon mustard are a classic pair. The honey caramelizes at the edges of the pan, and the mustard adds a sharp bite that keeps the sauce from tasting too sweet. The sweet potatoes soak up the glaze, and the Brussels sprouts roast until their cut sides turn deeply browned.
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Why This Sheet Pan Honey Dijon Chicken Recipe Works
Chicken thighs stay juicy in a hot oven because they have more fat than breasts, and the skin crisps while the honey dijon mixture bubbles around it. Cutting the sweet potatoes into small, even cubes lets them cook through in the same time as the chicken.
A simple three part glaze of honey, Dijon, and olive oil also does double duty. It seasons the chicken and coats the vegetables, so you only mix one bowl and toss everything on the pan together.
Ingredients for Sheet Pan Honey Dijon Chicken
- 4 chicken thighs, bone in and skin on
- 2 sweet potatoes, peeled and cut into 3/4 inch cubes
- 2 cups Brussels sprouts, trimmed and halved
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp olive oil
- Salt and pepper, to taste
How to Make Sheet Pan Honey Dijon Chicken
1. Heat the oven.
Preheat the oven to 425 degrees F and have a large rimmed sheet pan ready.
2. Mix the glaze.
In a bowl, stir together the honey, Dijon mustard, olive oil, salt, and pepper until smooth.
3. Arrange the pan.
Place the chicken thighs, sweet potato cubes, and Brussels sprouts on the sheet pan. Spread them in a single layer with space between the pieces so they roast instead of steam.
4. Coat everything.
Pour the honey Dijon mixture over the chicken and vegetables and toss the vegetables until they are evenly coated. Turn the thighs skin side up and spoon a little glaze over each one.
5. Roast.
Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the skin is browned, the sweet potatoes are tender, and the chicken reaches 165 degrees F at the thickest part, away from the bone.
6. Rest and serve.
Let the pan rest for a few minutes, then serve warm with the pan juices spooned over the top.
How to Serve Sheet Pan Honey Dijon Chicken
This is a complete meal on its own, but a few sides round it out. Creamy garlic mashed red potatoes soak up the pan juices, and a pan of crispy garlic parmesan brussels sprouts adds another green side if you want a bigger spread.
For more sweet potato dinners, try honey garlic chicken and sweet potato or healthy chicken and sweet potato on another night of the week.
How to Store and Reheat Sheet Pan Honey Dijon Chicken
Refrigerate leftovers within two hours in a covered container and eat them within 3 to 4 days. Reheat in the oven or a skillet until the chicken is steaming hot at 165 degrees F. The oven brings back some of the crispness, while the microwave is faster but softer.
Tips and Variations for Sheet Pan Honey Dijon Chicken
Pat the chicken dry before it goes on the pan so the skin can brown. If you like a crispier finish, switch the oven to broil for the last 2 to 3 minutes and watch the pan closely, because honey can darken quickly. You can also marinate the chicken in the honey Dijon mixture for an hour before roasting for more flavor.
Carrots or green beans can replace part of the vegetables. For a similar chicken and vegetable dinner, the Idaho Health Matters recipe for easy sheet pan chicken and veggies also checks the chicken to 165 degrees F.
Frequently Asked Questions About Sheet Pan Honey Dijon Chicken
Can I use boneless chicken in sheet pan honey dijon chicken?
Yes, but boneless thighs cook faster, so start checking them earlier. Use a thermometer and pull them at 165 degrees F.
How do I keep the vegetables from getting soggy?
Use a large pan, spread the pieces in a single layer, and stir halfway through. Crowding the pan traps steam.
Can I prep sheet pan honey dijon chicken ahead?
You can cube the sweet potatoes, halve the Brussels sprouts, and mix the glaze ahead of time and keep them in the refrigerator. Assemble the pan right before roasting.
Can I use other vegetables?
Yes. Carrots and green beans are easy swaps, and cutting them to a similar size helps them finish at the same time.
What mustard should I use?
Smooth Dijon gives the classic flavor. Whole grain mustard also works if you want a little texture in the glaze.
Sheet Pan Honey Dijon Chicken with Sweet Potatoes and Brussels Sprouts
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 4 chicken thighs bone in and skin on
- 2 sweet potatoes peeled and cut into 3/4 inch cubes
- 2 cup Brussels sprouts trimmed and halved
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- In a bowl, mix the honey, Dijon mustard, olive oil, salt, and pepper.
- Arrange the chicken thighs, sweet potatoes, and Brussels sprouts on a sheet pan in a single layer.
- Pour the glaze over the chicken and vegetables, toss the vegetables to coat, and set the thighs skin side up.
- Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the chicken reaches 165 degrees F.
- Rest for a few minutes and serve warm with the pan juices.
