Sheet Pan Honey Mustard Chicken & Veggies

mains recipes Mar 22, 2024

I was chatting with a friend recently who had intended on making my Sheet Pan Honey Mustard Salmon and Veggies but attempted to use chicken instead. This got me thinking about how yummy that version would be as well, so, of course, I had to try it myself!

You can always mix this up with whatever veggies you have on hand and love best, but I find the combination of sweet potatoes, broccoli, and onions to be perfection. It covers all of the bases in the flavor and texture department, but also provides the fiber and starch needed for a balanced, satisfying meal.

As for the protein, I have been on a major chicken thigh kick. They're just so tender and flavorful you'll quickly fall in love as well - which is exactly why this is a part of my Non-Boring Chicken Recipe Series!

For more non-boring chicken recipes, be sure to also check out my:

To take these staple ingredients to the next level, you'll whip up a super simple honey mustard sauce of whole grain mustard, olive oil, honey, lemon juice, garlic powder, salt and pepper.

Pour this over your chicken thighs before adding to a sheet pan with your chopped veggies, and let the oven do the work.

While you can cook it all for the same amount of time, you're always welcome to remove the chicken when it's finished and allow the veggies to get a bit crispier - completely up to you!

Serve this up for a super easy meal that comes together in NO time and will quickly make its way into your weekly dinner rotation!


  • 6 boneless chicken thighs
  • head of broccoli, cut into florets
  • 1 red onion, cut into chunks
  • 1 large sweet potato (or 2 smaller), cut into about 1/2 inch cubes
  • 2 tbsp avocado or olive oil
  • salt & pepper

Honey Mustard Sauce

  • 2 tbsp whole grain mustard
  • 2 tsp extra virgin olive oil
  • 2 tsp honey (more to taste if desired)
  • 2 tsp lemon juice
  • ¼ tsp garlic powder
  • salt & pepper to taste


1. Preheat oven to 400 degrees.
2. Add broccoli, red onions, and sweet potatoes to a large sheet pan. Drizzle with oil, salt, and pepper. Toss to coat completely.
3. To a small bowl, mix together mustard, olive oil, honey, lemon juice, garlic powder, salt and pepper.
4. Place chicken thighs in a Pyrex dish or mixing bowl. Toss with honey mustard sauce to coat completely.
5. Add chicken thighs to the sheet pan, and cover in any remaining honey mustard sauce.
6. Bake for 30-35 minutes (until chicken internal temperature reaches 165 degrees). Optional - if you prefer your veggies a bit crispier, remove chicken and keep warm. Place veggies back in the oven until they've reached your desired crispiness.
8. Serve, and enjoy!

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