If you’re craving a simple, wholesome, and flavor-packed dinner that comes together effortlessly, this Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts is a complete meal that checks every box. Juicy chicken thighs roast to perfection in a sweet and tangy honey Dijon glaze, while caramelized sweet potatoes and crispy Brussels sprouts soak up all those irresistible flavors. The combination of savory, sweet, and slightly tangy notes creates a balanced, cozy, and nourishing dish. Best of all, everything cooks on one sheet pan — minimal prep, minimal cleanup, and maximum flavor. It’s the perfect weeknight dinner, meal-prep recipe, or stress-free family meal that tastes restaurant-quality with everyday ingredients.
Why You’ll Love This Sheet Pan Honey Dijon Chicken
This recipe gives you convenience without compromising flavor.
- One-pan cooking = easy prep and fast cleanup.
- Chicken stays juicy with a caramelized honey Dijon coating.
- Sweet potatoes and Brussels sprouts roast perfectly together.
- Balanced flavors: sweet, tangy, savory, and lightly crispy.
- Nutritious, high-protein, veggie-forward meal.
- Ideal for busy nights or prepping lunches for the week.
Why You Should Try This Recipe
This dinner is simple, wholesome, and incredibly flavorful — no fancy techniques, no complicated steps. The honey Dijon sauce doubles as a marinade and glaze, so every bite of chicken and veggies is infused with warm, comforting flavor. Sweet potatoes bring natural sweetness, Brussels sprouts offer crisp edges, and the chicken ties everything together. It’s a nutritious all-in-one meal that tastes like you put in way more effort than you actually did.
Ingredients You’ll Need
For the Chicken & Vegetables
- 4–6 chicken thighs (bone-in or boneless)
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, peeled & cubed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
For the Honey Dijon Sauce
- ¼ cup Dijon mustard
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tbsp whole grain mustard (optional for texture)
- 3 garlic cloves, minced
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp pepper
How to Make Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts
- Preheat Oven: Preheat to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
- Make the Sauce: In a bowl, whisk together Dijon mustard, honey, oil, garlic, apple cider vinegar, thyme, rosemary, salt, and pepper.
- Prepare Chicken: Pat chicken dry. Place on sheet pan and brush generously with half the honey Dijon sauce.
- Prep Vegetables: Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and smoked paprika. Arrange around the chicken.
- Roast: Bake for 20 minutes. Remove from oven, flip vegetables, and brush chicken with remaining sauce.
- Finish Baking: Return to oven for 15–20 more minutes until chicken is golden and vegetables are tender and caramelized.
- Serve: Garnish with parsley, extra honey drizzle, or lemon wedges.
Nutritional Information (Estimated per serving)
- Calories: 465
- Protein: 31g
- Carbs: 38g
- Fat: 22g
- Fiber: 6g
- Sugar: 14g
Tips for the Best Honey Dijon Chicken Sheet Pan
- Use bone-in chicken thighs for maximum juiciness.
- Cut sweet potatoes into even-size cubes for even roasting.
- Spread everything out — overcrowding causes steaming instead of roasting.
- Add sauce halfway through cooking to prevent burning from honey.
- For extra crisp veggies, roast 5–7 minutes under the broiler at the end.
- Add a squeeze of lemon at the end for brightness.
Variations & Substitutions
- Swap Chicken: Use chicken breasts, drumsticks, or even pork chops.
- Veggie Variations: Use broccoli, carrots, cauliflower, or green beans.
- Spicy Kick: Add red pepper flakes or a teaspoon of sriracha to the sauce.
- Maple Mustard Version: Replace honey with maple syrup for a deeper sweetness.
- Gluten-Free: Naturally gluten-free — just make sure mustard is GF.
- Low-Carb Option: Replace sweet potatoes with turnips or zucchini.
What to Serve with This Sheet Pan Dinner
- Garlic bread or dinner rolls
- A fresh green salad
- Quinoa, wild rice, or brown rice
- Cauliflower rice for low-carb meals
- Roasted asparagus or green beans
- A glass of crisp white wine like Sauvignon Blanc
Common Mistakes to Avoid
- Using too much sauce early: Honey burns fast — glaze halfway through.
- Crowding the pan: Spread veggies in a single layer for crisp edges.
- Skipping seasoning: Chicken and sweet potatoes need salt for full flavor.
- Uneven cuts: Different-size cubes cook unevenly.
- Low oven temperature: Keep it hot for proper roasting.
Storing Tips
- Refrigerate for up to 4 days.
- Reheat in the oven at 350°F to keep vegetables crisp.
- Freeze cooked chicken for up to 2 months (vegetables not recommended for freezing).
- Great for meal prep — keep chicken and veggies in separate containers.
Conclusion
This Sheet Pan Honey Dijon Chicken with Sweet Potatoes & Brussels Sprouts is the perfect blend of effortless cooking, wholesome ingredients, and incredible flavor. Each bite brings juicy chicken, caramelized vegetables, and a sweet-tangy mustard glaze that pulls everything together beautifully. Whether you’re cooking for your family, meal prepping for the week, or simply wanting a cozy, nutritious dinner with minimal cleanup, this recipe delivers every single time.
Recipe FAQ’s
Can I use chicken breasts?
Yes — reduce baking time by 5–8 minutes to prevent drying.
Can I make this recipe ahead?
Yes — prep veggies and sauce in advance. Bake when ready.
Can I use frozen Brussels sprouts?
Fresh is best — frozen ones get softer, but they still work.
How do I prevent the honey from burning?
Apply half the glaze halfway through cooking.
What can I substitute for sweet potatoes?
Butternut squash, carrots, or baby potatoes.
Can I double the recipe?
Yes — use two sheet pans for proper roasting.