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–+ servings

Honey Mustard Chicken Sheet Pan Dinner

Easy Honey Mustard Sheet Pan Chicken Dinner! Juicy thighs, potatoes, broccoli & onion roasted with a tangy-sweet sauce. One-pan perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb chicken thighs (about 8 thighs, boneless, skinless)
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • Salt and black pepper to taste
  • 1 head large broccoli broken into florets (about 2 heaping cups)
  • 1 red onion sliced
  • 1 1/2 lbs baby potatoes thinly sliced
  • 3 tbsp Napa Valley olive oil
  • 3 tbsp mayonnaise (or 2 tbsp plain Greek yogurt and 1 tbsp mayonnaise)
  • 2 tbsp old fashioned Dijon mustard
  • 2 tsp white vinegar
  • 2 tsp honey
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 450°F and line a baking tray with parchment paper or a silicone baking mat.
  2. In a large bowl add chicken thighs, cumin, paprika, garlic powder, onion powder, chili powder, brown sugar, salt, and pepper. Toss to combine and rub the spices into the chicken until fully coated. Set aside.
  3. In a separate bowl combine broccoli florets, sliced onion, and sliced potatoes. Drizzle with olive oil and sprinkle with salt and pepper, then toss to coat. Arrange the vegetables in a single layer on the prepared baking tray.
  4. Arrange the seasoned chicken thighs among the vegetables on the sheet pan.
  5. Bake for about 25 minutes, flipping the chicken halfway through cooking, until the chicken is fully cooked and the potatoes are fork tender.
  6. While the sheet pan meal cooks, whisk together mayonnaise, Dijon mustard, white vinegar, honey, salt, and pepper to make the honey mustard sauce. Drizzle the sauce over the cooked chicken and vegetables before serving.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 30gFat: 22gSaturated Fat: 5gCholesterol: 120mgSodium: 520mgFiber: 4gSugar: 6g

Notes

Ingredient Swap: I often grab whatever colorful veggies I have on hand.
Bell peppers or even chunks of sweet potato make fantastic additions or substitutions for the broccoli and potatoes, just ensure everything is cut to a

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