Honey Mustard Chicken and Roasted Veggies – Simple, Comforting, and Flavor-Packed

Honey mustard chicken is one of those guaranteed crowd-pleasers. It’s tangy, sweet, savory, and pairs perfectly with a tray of caramelized, roasted vegetables. This version keeps things simple while still delivering bold flavor and satisfying texture.

It’s great for weeknights, but it looks and tastes special enough for company. You’ll love how it all cooks together on a sheet pan with minimal effort and even less cleanup.

What Makes This Recipe So Good

This dish balances sweet and tangy flavors without overpowering the chicken or the veggies. The sauce clings to everything, forming a glossy, sticky coating that tastes like takeout but feels lighter.

Roasting brings out natural sweetness in the vegetables and gives you those crispy edges everyone fights over. It’s also flexible—use what you have and adjust the seasoning to your taste without compromising the result. Best of all, it’s a one-pan meal that’s easy to make and easy to love.

Shopping List

• Chicken: 4 boneless, skinless chicken thighs (or breasts), about 1.5 pounds total
• Vegetables: 2 cups broccoli florets, 2 cups diced sweet potatoes, 1 red onion (wedged), 1 red bell pepper (sliced), 2 carrots (sliced)
• Honey: 3 tablespoons
• Dijon mustard: 3 tablespoons
• Whole-grain mustard (optional but great for texture): 1 tablespoon
• Olive oil: 3 tablespoons (divided)
• Apple cider vinegar or lemon juice: 1 tablespoon
• Garlic: 3 cloves, minced
• Smoked paprika: 1 teaspoon
• Dried thyme or Italian seasoning: 1 teaspoon
• Salt and black pepper: to taste
• Red pepper flakes: a pinch (optional)
• Fresh parsley: for garnish

How to Make It

1. Preheat and prep. Heat your oven to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels for better browning.

2. Mix the sauce. In a bowl, whisk honey, Dijon mustard, whole-grain mustard, 2 tablespoons olive oil, vinegar or lemon juice, garlic, smoked paprika, thyme, salt, pepper, and a pinch of red pepper flakes. Taste and adjust for sweetness or tang.
3. Season the veggies. On the sheet pan, toss sweet potatoes, carrots, broccoli, onion, and red bell pepper with the remaining 1 tablespoon olive oil, plus a little salt and pepper.

   Spread into an even layer, keeping space for the chicken.

4. Coat the chicken. Place chicken pieces on the empty space of the pan. Spoon about half of the honey mustard sauce over the chicken, coating both sides. Reserve the rest for brushing later.
5. Roast, then rotate. Roast for 15 minutes.

   Pull the pan out, flip the chicken, toss the veggies, and brush the chicken with more sauce. If the veggies look dry, drizzle a touch more oil.

6. Finish roasting. Roast another 10–15 minutes, until the chicken reaches an internal temp of 165°F (74°C) and the veggies are tender with crispy edges.
7. Optional broil. For extra caramelization, switch to broil for 1–2 minutes. Watch closely so the sugars don’t burn.
8. Rest and serve. Let the chicken rest for 5 minutes.

   Sprinkle chopped parsley over everything. Serve with any remaining sauce on the side or drizzled on top.

Keeping It Fresh

Store leftovers in airtight containers in the fridge for up to 4 days. Keep the chicken and veggies together for convenience, or separate if you want to keep textures crisper.

Reheat in a 350°F (175°C) oven for 10–12 minutes to revive the caramelization. For quick lunches, a microwave works fine—just reheat in short bursts and stir to avoid overcooking.

If you meal prep, portion into individual containers with a lemon wedge. A squeeze of fresh lemon right before eating brightens the flavors and makes leftovers taste freshly made.

Health Benefits

• Lean protein: Chicken provides high-quality protein for satiety and muscle repair.
• Fiber and antioxidants: Sweet potatoes, broccoli, peppers, and carrots offer fiber, vitamin C, beta carotene, and potassium.
• Heart-friendly fats: Olive oil contributes monounsaturated fats that support heart health.
• Balanced sauce: Honey adds natural sweetness, but the mustard and vinegar keep sugar in check and boost flavor without heavy cream or butter.
• Sheet-pan simplicity: Fewer dishes and a straightforward cooking method make healthy eating easier to maintain.

What Not to Do

• Don’t crowd the pan. Overlapping vegetables steam instead of roast, which prevents browning.

  Use two pans if needed.

• Don’t skip drying the chicken. Moisture on the surface stops that nice sear and glaze.
• Don’t add all the sauce at once. Some should be reserved for brushing later to avoid burning and to build layers of flavor.
• Don’t forget to flip and toss. Midway movement helps even cooking and better browning on both sides.
• Don’t rely on timing alone. Use a thermometer to confirm the chicken is done.

Alternatives

• Protein swaps: Use bone-in thighs (add 10–15 minutes), chicken drumsticks, or pork tenderloin medallions (similar timing to breasts). For fish, try salmon and reduce roasting time to 10–12 minutes total.
• Vegetable swaps: Brussels sprouts, cauliflower, butternut squash, green beans, or zucchini all work. Add quicker-cooking veggies like zucchini halfway through so they don’t overcook.
• Different mustards: Swap Dijon for spicy brown or use all whole-grain for a chunkier texture.

  Yellow mustard will be milder but still tasty.

• Sweetness options: Maple syrup works in place of honey for a deeper flavor. Reduce slightly if your syrup is very sweet.
• Make it dairy-free and gluten-free: This recipe is naturally dairy-free and gluten-free as written. Just confirm your mustard is gluten-free if needed.
• Add herbs and zest: Stir in fresh rosemary, tarragon, or lemon zest to brighten the sauce.