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Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts

Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts

  • Author: Lina
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This easy Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts is a fuss-free, delicious weeknight dinner. It combines tender, juicy chicken thighs with perfectly roasted sweet potatoes and caramelized Brussels sprouts, all coated in a tangy and sweet honey Dijon sauce. Cooked together on one pan, this recipe offers balanced nutrition, bold flavors, vibrant colors, and satisfying textures while making cleanup simple and quick.

Ingredients

Scale

Protein

  • 4 boneless, skinless chicken thighs

Vegetables

  • 2 medium sweet potatoes, peeled and cut into even cubes
  • 1 lb Brussels sprouts, trimmed and halved

Honey Dijon Sauce

  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Others

  • Additional olive oil for drizzling
  • Fresh herbs (parsley or thyme), chopped, for garnish (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil to ensure easy cleanup. Wash and chop the sweet potatoes and Brussels sprouts evenly to guarantee uniform roasting.
  2. Make the Honey Dijon Sauce: In a small bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth and glossy. This sauce will impart the signature tangy-sweet flavor to the chicken and veggies.
  3. Toss Veggies and Chicken: Place the sweet potatoes and Brussels sprouts on the prepared sheet pan. Drizzle half the honey Dijon sauce over the veggies and toss well to coat. Arrange chicken thighs evenly between the veggies and brush the remaining sauce over each piece for maximum flavor.
  4. Roast: Place the sheet pan in the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the veggies are tender and golden brown at the edges. About halfway through cooking, flip the veggies and baste the chicken for even caramelization.
  5. Serve and Garnish: Once done, let the pan cool for a few minutes. Sprinkle freshly chopped herbs like parsley or thyme over the entire dish to add a burst of freshness and color before serving.

Notes

  • Cut veggies into similar sizes to ensure even roasting and cooking.
  • Use skin-on chicken thighs for crispier texture and deeper flavor if preferred.
  • Avoid overcrowding the pan to allow proper roasting instead of steaming.
  • Let the chicken rest a few minutes after roasting to lock in juices.
  • Make the honey Dijon sauce ahead of time for quicker assembly.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 kcal
  • Sugar: 12 g
  • Sodium: 350 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 80 mg

Keywords: sheet pan dinner, honey dijon chicken, sweet potatoes, Brussels sprouts, easy weeknight meal, one-pan recipe, healthy chicken dinner

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Find it online: https://dishesbylina.com/sheet-pan-honey-dijon-chicken-with-sweet-potatoes-brussels-sprouts/