Description
A simple and satisfying honey mustard chicken sheet pan dinner that’s perfect for busy weeknights, with tender chicken and crispy vegetables.
Ingredients
Scale
- Chicken thighs or breasts, boneless, skinless
- 1/4 cup honey mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Vegetables (bell peppers, broccoli, carrots)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Combine honey mustard, olive oil, minced garlic, salt, and pepper in a bowl.
- Toss your chicken in the marinade until fully coated. Let it sit while you prep the veggies.
- Chop your selected vegetables into bite-sized pieces and arrange them on the sheet pan.
- Nestle the chicken among the veggies and drizzle any leftover marinade over everything.
- Roast for about 30 minutes, or until the chicken is cooked through and the veggies are tender.
Notes
Marinate chicken for at least 30 minutes or overnight for enhanced flavor. For crispy skin, pat dry before marinating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: honey mustard chicken, sheet pan dinner, easy chicken recipe, weeknight meal, roasted vegetables