Kitchen notes · a little help before you start
Honey Mustard Chicken Sheet Pan Meal
Honey mustard chicken is good company for sweet potato and Brussels sprouts. There's tangy sauce to enjoy with the chicken, while the vegetables bring their own sweetness and browned edges. It's a welcoming plate when you want the mustard's bite softened by a little honey.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Save the drizzle first
Set aside the reserved sauce before the raw chicken goes into the rest. That little cup is for finishing the plates, so it needs to stay separate and clean.
2. Give the pan some order
Keep the vegetables on one half of the sheet pan and the chicken on the other. It makes flipping the brussels sprouts and sweet potato easier without dragging everything through the chicken marinade.
3. Use the temperature
The roasting window gives you room, but the chicken is done when it reaches 165°F inside. The vegetables should be tender by then, with the halfway flip helping them cook evenly.
Get to know the ingredients
Chicken thighs
Boneless skinless thighs are the right cut here because they sit directly in the honey mustard sauce and roast on the sheet pan. After marinating, discard the sauce that touched the chicken.
Brussels sprouts
Trim and halve the brussels sprouts before seasoning. The cut sides get better contact with the pan, and flipping them halfway helps them turn tender instead of just steaming in place.
Sweet potato pieces
Peel the sweet potato and chop it into 1-inch chunks so it can roast alongside the brussels sprouts and chicken. Toss it well with the oil and seasonings before it hits the pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Honey Mustard Chicken Sheet Pan Meal
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once everything is plated, spoon the reserved honey mustard sauce over the chicken and vegetables. If you want a crisper top on the chicken, use the short broil at the end before portioning.
A little more help as you go
Parchment helps here
Lining the sheet pan with parchment is especially useful with a honey-based sauce. It keeps cleanup easier and helps the vegetables and chicken come off the pan cleanly after roasting.
Season the vegetables separately
The vegetables don't go into the honey mustard marinade. They get their own coating of oil, salt, pepper, garlic powder and paprika, which keeps the sweet potato and brussels sprouts simply seasoned next to the saucy chicken.
A few questions you might have
Can the reserved sauce be taken from the bowl after the chicken marinates?
No. Reserve it before adding the chicken to the remaining sauce. The rest of the marinade is discarded after the chicken goes on the pan.
Do the vegetables roast mixed in with the chicken?
They share the same sheet pan, but the vegetables go on one half and the chicken on the other. That setup also makes it simple to flip the vegetables halfway through.
Is the broil step required?
No, it's optional. The chicken roasts until it reaches 165°F, then you can broil for about 2 minutes at the end if you'd like the top a little crisper.
What goes into the honey mustard sauce?
The sauce is whisked together from whole grain mustard, honey, dijon mustard, extra virgin olive oil, apple cider vinegar, garlic powder, paprika, salt and black pepper.
Why is the sauce used twice?
Most of it marinates the chicken, while the reserved portion is kept clean for drizzling over the finished plates. That final spoonful brings the honey mustard flavor back after roasting.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: eatingbirdfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
