Sheet Pan Honey Mustard Chicken and Vegetables Recipe

This Sheet Pan Honey Mustard Chicken and Vegetables is so easy, it’s barely a recipe. But my kids devour it, and it’s a one pan recipe (Hello Clean Up!), so I know other moms will love it too!

When I was growing up, my favorite dinner was Shake N Bake BBQ Glaze chicken, with steamed broccoli and Velveeta Shells and Cheese. I can taste it now…  maybe it wasn’t the fanciest meal, but it was so yummy, and it honestly tasted better to me than any fancy meal my mom could have made. Well, fast forward to now, and because I am gluten free and Chandler is gluten free, dairy free, and soy free- that meal is OUT. So sad.

Because I can’t make that comfort meal, I’m always on the lookout for ways to give chicken that glazey, sweet, crispy taste. And because I’m a little bit (a lot) lazy when it comes to cleaning up dinner dishes, I try to make as many meals as possible in one pan. So, my Sheet Pan Honey Mustard Chicken and Vegetables fits both of those requirements!

Note: When I made this meal for the pictures, I was out of foil, but I usually line the pan with extra-wide foil so there is literally no cleanup, other than throwing the foil away!

Gather Your Ingredients

I grabbed the ingredients for this recipe at Trader Joes, because I love their Organic Chicken Grill Pack- it has 2 split chicken breasts and 4 drumsticks, which is the perfect amount for my family. If you’re not into that, this recipe totally works with boneless skinless chicken breasts, but you’ll want to keep an eye on your cooking time to make sure you’re not overcooking your chicken!

Use any potatoes in this recipe. Red, Gold, Russet- I used the little fingerling potatoes that are sold in a bag. If you use a larger potato, just scrub them and cut into large-ish chunks (a little smaller than a ping pong ball- that’s a very scientific measurement, you know).

Wash and peel a few carrots, then cut into long pieces or large chunks. For the green veggie, I used pre-washed and cut broccoli, but you can also use green beans and they work great in this recipe!

The only other things you need are olive oil, salt and pepper, honey, and a whole grain mustard. Depending on what you have in your fridge, you can use the smoother finely ground mustard, or the course ground with the mustard seeds in-tact. Go with what you like!

Assembly

Once everything is chopped and ready, line your sheet pan with foil- extra wide is the best- and plop everything on the pan EXCEPT for the broccoli (that will go on later). Stick it in a preheated oven at 400°F for about 20 minutes.

At this point, scoot over the veggies to make room for your broccoli (or green beans) and add those to your pan. Sprinkle with a tiny bit more olive oil and salt and pepper…

The Sauce

While your sheet pan is in the oven, prep your sauce. It could not be easier- just pour equal amounts of honey and mustard in a bowl and mix well.

Finish!

When your veggies are getting nice and browned and your chicken is almost done (at least 160 F on a food thermometer), brush your honey mustard mixture all over the chicken and veggies, then stick the pan back in the oven for a few more minutes so the sauce can get hot and gooey and glazey.

That’s it friends!! So easy- and if you used foil you can just toss the messy foil in the trash and be done with clean up!! Win!

I’d love to hear what you think of the recipe- make sure you let me know if you tried it!