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Sheet Pan Honey Mustard Chicken fresh from the oven, garnished with herbs

Sheet Pan Honey Mustard Chicken

A simple yet satisfying dish that combines the sweetness of honey with the tang of mustard, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts
  • 2 tablespoons honey
  • 2 tablespoons mustard (yellow or dijon)
  • 1 pound baby potatoes, halved
  • 1 pound green beans, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Garlic powder (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together honey and mustard.
  3. On a large sheet pan, arrange the chicken, potatoes, and green beans. Drizzle with olive oil and season with salt, pepper, and garlic powder.
  4. Brush the honey mustard sauce onto the chicken and drizzle some over the vegetables.
Cooking
  1. Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Serving
  1. Serve hot and enjoy your easy, delicious meal.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When you're ready to eat, simply reheat in the oven or microwave until warmed through. If you want extra flavor, marinate the chicken in the honey mustard sauce for a few hours or overnight before cooking. Feel free to add other vegetables like carrots or broccoli for more color and nutrition. Make sure to cut the potatoes evenly so they cook at the same rate as the chicken.