One Sheet Honey Mustard Chicken with Roasted Sweet Potatoes
A complete dinner that comes together on a single sheet pan with minimal cleanup required. Boneless chicken breasts are coated in a flavorful honey mustard glaze with smoky paprika and New Mexico chili powder, then roasted alongside caramelized sweet potatoes, Brussels sprouts, and red onion. The vegetables develop crispy edges while staying tender inside, and the chicken stays juicy from the protective marinade. Perfect for busy weeknights when you want a balanced, nutritious meal without multiple pots and pans.
Ingredients
- 2 medium sweet potatoes, cut into 3/4-1 inch cubes
- 1 pound small Brussels sprouts, halved if large
- 1 medium red onion, sliced
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 ½ pound boneless skinless chicken breasts
- 4 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 teaspoons New Mexico chili powderregular chili powder1:1vegetariangluten-free
less complex flavor
- 2 teaspoons smoked paprika
- 6 cloves garlic, minced
- parsley, chopped(optional)
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with aluminum foil
- 2
Place the baking sheet in the oven to preheat with the oven
- 3
Combine olive oil, honey, mustard, chili powder, smoked paprika, garlic, salt, and pepper in a medium bowl
- 4
Add chicken to the bowl and toss to coat with the marinade
- 5
Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan
- 6
Drizzle vegetables with remaining olive oil and season with salt and pepper
- 7
Toss vegetables until well coated
- 8
Clear space for chicken breasts on the pan and place them down
- 9
Spoon remaining marinade over the chicken
- 10
Arrange vegetables in a single layer around the chicken
- 11
Bake for 30-35 minutes until chicken is cooked through and vegetables are fork tender
- 12
Set oven to broil high for 2 minutes until vegetable edges begin to brown
- 13
Serve immediately
Tips
Preheating the sheet pan helps vegetables caramelize faster and prevents sticking.
Cut vegetables into similar sizes so they cook evenly alongside the chicken.
Let chicken rest 5 minutes before slicing to retain juices.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Marinate chicken up to 4 hours ahead. Cut vegetables day before.
Serve hot directly from the oven with crusty bread or over rice.
Common Mistakes
Don't overcrowd the pan to avoid steaming vegetables instead of roasting.
Preheat the sheet pan to prevent vegetables from sticking and promote browning.
Substitutions
less complex flavor
FAQ
Can I use bone-in chicken instead?
Yes, but increase cooking time to 45-50 minutes and check that internal temperature reaches 165°F near the bone.
What if my Brussels sprouts are very large?
Cut larger Brussels sprouts in half or quarters so they cook evenly with the other vegetables in the specified time.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for best texture.