This Sheet-Pan Honey Mustard Chicken is a perfect weeknight meal, offering a delightful balance of flavors with minimal cleanup. The chicken is marinated in a tangy and slightly sweet honey mustard sauce, which caramelizes beautifully during roasting. Paired with seasonal vegetables that absorb the sauce’s flavors, this dish is both hearty and healthy. The simplicity of using a single sheet pan makes this recipe convenient without compromising on taste, making it a family favorite that you can whip up with ease.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 cups baby carrots
- 1 red onion, cut into wedges
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Marinade: In a medium bowl, whisk together the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a large zip-top bag or shallow dish. Pour half of the honey mustard sauce over the chicken, making sure each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the Vegetables: On a large sheet pan, spread out the baby potatoes, baby carrots, and red onion wedges. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Arrange and Roast: Remove the chicken from the marinade and place it on the sheet pan among the vegetables. Discard any leftover marinade that was in contact with the chicken. Spoon a bit of the remaining honey mustard sauce over the chicken and vegetables.
- Bake: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
- Serve: Remove from the oven and let rest for a few minutes. Drizzle with the remaining honey mustard sauce and garnish with freshly chopped parsley before serving.
Enjoy your delicious and easy Sheet-Pan Honey Mustard Chicken!
