Honey Dijon Chicken Veggies (Printable Version)
Juicy honey Dijon chicken and roasted vegetables baked together for an easy, flavorful meal.
# What You'll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken breasts (approximately 3–4 pieces)
→ Glaze
02 -
3 tablespoons honey
03 -
2 tablespoons Dijon mustard
04 -
2 tablespoons olive oil, divided
05 -
2 garlic cloves, minced
06 -
½ teaspoon salt, or to taste
07 -
¼ teaspoon black pepper
08 -
½ teaspoon smoked paprika (optional)
09 -
1 teaspoon fresh rosemary or thyme, chopped (optional)
→ Vegetables
10 -
1 pound Brussels sprouts, trimmed and halved
11 -
2 medium sweet potatoes, peeled and cut into 1-inch cubes
→ Garnish
12 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Guide:
01 -
Set the oven to 400°F and line a large sheet pan with parchment paper or foil.
02 -
In a small bowl, whisk together honey, Dijon mustard, 1 tablespoon olive oil, minced garlic, salt, pepper, smoked paprika, and herbs if using. Reserve half for vegetables.
03 -
In a large bowl, toss sweet potatoes and Brussels sprouts with 1 tablespoon olive oil and half of the prepared glaze until evenly coated.
04 -
Spread vegetables in a single layer on the sheet pan and place chicken breasts evenly spaced alongside.
05 -
Generously brush the remaining honey Dijon glaze over the chicken pieces.
06 -
Bake for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slight caramelization.
07 -
For a golden finish, broil for 1 to 2 minutes, watching closely to prevent burning.
08 -
Remove from oven, let chicken rest 5 minutes, then sprinkle with fresh parsley before serving.
# Additional Notes:
01 -
Check chicken temperature with a meat thermometer to ensure it is fully cooked.