Description
Discover how to make delicious Honey Mustard Chicken Sheet Pan with this easy recipe. Perfect for a quick and flavorful weeknight dinner!
Ingredients
- – 1 3/4-2 lbs (800-900 g) boneless skinless chicken thighs
- – 1 lb (450 g) beef brussels sprouts, trimmed and halved
- – 1 large sweet potato, peeled and chopped into 1″ chunks
- – 2 Tablespoons (30 ml) olive oil, or avocado oil
- – 1/2 teaspoon (3 ml) salt
- – 1/2 teaspoon (3 ml) ground pepper
- – 1/2 teaspoon (3 ml) garlic powder
- – 1/2 teaspoon (3 ml) paprika
- – ¼ cup (60 ml) whole grain mustard
- – ¼ cup (60 ml) honey
- – 3 Tablespoons (45 ml) dijon mustard
- – 2 Tablespoons (30 ml) extra virgin olive oil
- – ½ Tablespoon (7.5 ml) apple cider vinegar
- – 1/2 teaspoon (3 ml) salt
- – 1/4 teaspoon (1 ml) black pepper
- – 1/2 teaspoon (3 ml) garlic powder
- – 1/4 teaspoon (1 ml) paprika
Instructions
- Set your oven to 400°F and prepare a baking sheet with parchment paper.
- In a small bowl, mix together the ingredients for the sauce.
- Set aside ¼ cup of the sauce and soak the chicken thighs in the remaining mixture.
- As the chicken soaks, prepare the vegetables. In a large bowl, combine the brussels sprouts and sweet potato with oil, salt, pepper, garlic powder, and paprika, stirring until the vegetables are thoroughly coated.
- Place the vegetables on one side of the baking sheet and arrange the chicken thighs on the other side. Discard any leftover marinade.
- Cook in the oven for 25-35 minutes, turning the vegetables halfway through, until the vegetables are soft and the chicken reaches an internal temperature of 165°F. If you like, broil for an additional 2 minutes to make the chicken crispy.
- Take the baking sheet out of the oven and divide the chicken and vegetables onto four plates. Pour 1 Tablespoon of the saved sauce over each serving. Enjoy your meal!
