Honey Mustard Chicken and Sheet Pan Veggies
Sheet pan meals are a convenient, hands-free cooking option for busy weeknights. The dressing for this recipe can be doubled and repurposed for other meals, so double up!
Servings 4 servings
Calories 316kcal
Ingredients
- 2 1/2 cups butternut squash cubed
- 1 1/2 cups baby potatoes cubed
- 1 red onion
- 1 1/4 pound skinless chicken thighs 4 to 5 thighs
- 1 tbsp honey
- 1 tbsp whole grain mustard
- 1 tbsp olive oil
- 1/2 tbsp dijon mustard
- 1/2 tbsp balsamic vinegar
- 1/4 tsp garlic powder
- 1/2 tsp coarse sea salt or Maldon flaked salt
- 1/8 tsp black pepper
- Fresh thyme for garnish
Instructions
- Preheat oven to 375 degrees F.
- Peel the red onion and cut in half. Chop into large pieces and add to a large mixing bowl with the cubed butternut squash and potatoes. Mix to combine. Line a sheet pan with foil or parchment paper, or spray with nonstick cooking spray. Distribute the vegetable mix evenly in one layer on the sheet pan.
- Lay the chicken thighs on top of the vegetables.
- Mix the honey, whole grain mustard, olive oil, dijon mustard, balsamic vinegar, garlic powder, salt, and pepper in a small measuring cup or bowl. Brush the chicken with the honey mustard, then place sheet pan on the middle rack of the preheated oven.
- Bake for 20-25 minutes or until chicken is done. Switch oven to broil and move sheet pan to the top rack. Cook 5 minutes more or until the sauce begins to glaze and the veggies start to brown slightly. Remove from oven and garnish with fresh thyme. Serve immediately.
Notes
Drizzle any excess sauce over the veggies. If your sheet pan is too small, reduce the amount of squash and potatoes, or distribute between two sheet pans if needed.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 28g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 135mg | Sodium: 272mg | Potassium: 932mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9335IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 2mg