Description
This Honey Mustard Sheet Pan Chicken and Vegetables recipe offers a deliciously sweet and savory dinner that’s perfect for busy weeknights. Featuring juicy chicken breasts coated in a flavorful honey mustard sauce alongside perfectly roasted potatoes and green beans, it delivers a balanced, accidentally healthy meal with minimal cleanup.
Ingredients
Sheet Pan Ingredients
- 4 large chicken breasts, trimmed and sliced in half horizontally
- 1 lb green beans, fresh or frozen
- 2 lbs potatoes, cut into 1-inch pieces
- Olive oil
- Kosher salt
- Black pepper
Honey Mustard Sauce
- ⅓ cup honey
- 3 tablespoons yellow mustard
- 3 tablespoons stone ground or Dijon mustard
- 1½ teaspoons garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 450°F. Line two sheet pans with foil and lightly spray with non-stick spray. If possible, use three sheet pans for optimal roasting of each ingredient.
- Prepare and Roast Potatoes: Toss 2 pounds of cut potatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Spread evenly on one sheet pan and bake for 20 minutes.
- Prepare Green Beans: If using fresh green beans, trim off the stems. Toss them with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Set aside.
- Season Chicken: Salt both sides of each chicken breast using a total of ¾ teaspoon kosher salt. Allow the chicken to sit while you prepare the sauce.
- Make Honey Mustard Sauce: In a small bowl, whisk together ⅓ cup honey, 3 tablespoons yellow mustard, 3 tablespoons stone ground or Dijon mustard, 1½ teaspoons minced garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon dried thyme, and 1 tablespoon olive oil until well combined.
- Add Green Beans and Roast Chicken: After the potatoes have baked for 20 minutes, remove the sheet pan from the oven. Add the prepared green beans alongside the potatoes (add some green beans to the chicken pan if space is tight). Place chicken breasts on the second prepared sheet pan and brush liberally with the honey mustard sauce, using all of it.
- Continue Baking: Return both sheet pans to the oven and bake for an additional 15-20 minutes. Check at 15 minutes to ensure chicken reaches an internal temperature of 160°F, potatoes are golden brown, and green beans are tender-crisp.
- Rest and Serve: Remove from the oven and allow chicken to rest for 5 minutes before serving. Serve the chicken with roasted potatoes and green beans for a complete meal.
Notes
- Use Yukon gold or red potatoes for best roasting results.
- If using frozen green beans, thaw and pat dry before tossing with oil and seasoning.
- For crispier skin, pat chicken breasts dry before seasoning.
- Adjust seasoning quantities based on taste preferences.
- Cooking times may vary depending on oven and thickness of chicken breasts; always check internal temperature for safety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
