Sheet Pan Honey Garlic Chicken and Vegetables Recipe
This Sheet Pan Honey Garlic Chicken and Vegetables is a delicious, easy-to-make meal featuring juicy chicken breasts glazed with a honey garlic Dijon mustard marinade, roasted alongside caramelized Brussels sprouts and sweet potatoes. Perfect for a wholesome weeknight dinner, this recipe combines sweet, savory, and tangy flavors with minimal preparation and cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Chicken and Marinade
- 4 tablespoons olive oil, divided
- 3 1/2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1 pound chicken breast
Vegetables
- 1/2 pound Brussels sprouts, trimmed and cut in half
- 2 medium sweet potatoes, peeled and chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Lightly oil a baking sheet to prevent sticking and prepare for roasting.
- Make Marinade and Marinate Chicken: In a small bowl, whisk together 3 tablespoons olive oil, honey, minced garlic, Dijon mustard, dried thyme, salt, and pepper. Place half of this marinade and the chicken breasts in a gallon-size ziplock bag. Shake well to coat the chicken evenly and let it marinate while you prep the vegetables.
- Arrange Vegetables and Chicken: Place the Brussels sprouts cut side down and chopped sweet potatoes in a single layer on the prepared baking sheet. Drizzle with remaining olive oil and season with additional salt and pepper. Lay the marinated chicken breasts on top in a single layer. Pour the remaining marinade over both the chicken and vegetables.
- Roast in Oven: Place the sheet pan in the preheated oven. Roast until the chicken is fully cooked through with an internal temperature of 165°F (74°C), and the Brussels sprouts and sweet potatoes are browned and caramelized, approximately 30-35 minutes.
- Prepare Glaze: While the dish is roasting, pour the remaining marinade into a small saucepan. Bring to a boil and cook for 2 minutes until slightly thickened, which will be used to baste at the end.
- Broil for Caramelization: Once the chicken and vegetables are cooked, turn the oven to broil. Place the sheet pan under the broiler for 2-3 minutes until the chicken caramelizes and the vegetables develop a golden brown crust. Keep a close eye to prevent burning.
- Baste and Serve: Remove the sheet pan from the oven and baste the chicken and vegetables with the thickened marinade from the saucepan. Serve hot and enjoy!
Notes
- Ensure chicken is cooked to an internal temperature of 165°F to guarantee it is safe to eat.
- Cut Brussels sprouts uniformly to ensure even cooking and caramelization.
- You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time accordingly.
- For extra flavor, add a sprinkle of fresh thyme or parsley before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.