Description
Experience the perfect harmony of sweet honey and tangy mustard in this effortless sheet pan dinner. Tender chicken thighs roast alongside crispy Brussels sprouts and caramelized sweet potatoes for a complete meal that’s bursting with flavor and ready in under an hour. Perfect for busy weeknights when you want healthy comfort food without the fuss!
Ingredients
Scale
- 8 oz Brussels sprouts, halved
- 1 large sweet potato, cubed
- 1 medium onion, sliced
- 1 lemon, sliced
- 1 tbsp chicken seasoning
- 1.5 tbsp sour cream
- 2 tbsp mayonnaise
- 10 oz boneless chicken thighs
- 3 oz honey Dijon dressing
- 4 oz grape tomatoes
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C). Line sheet pan with parchment paper.
- Toss Brussels sprouts, sweet potatoes, onion, and tomatoes with olive oil, salt, and pepper. Spread in single layer.
- Season chicken thighs with fry seasoning and nestle among vegetables.
- Bake for 20 minutes, then flip chicken and stir vegetables.
- Whisk together honey Dijon dressing, sour cream, and mayonnaise. Brush generously over chicken.
- Bake additional 10-15 minutes until chicken reaches 165°F internal temperature.
- Squeeze fresh lemon juice over everything before serving.
Notes
Tip: For crispier skin, broil 2 minutes at the end. Substitutions: Use chicken breasts for leaner option or swap sweet potatoes for butternut squash. Storage: Refrigerate leftovers in airtight container for up to 4 days. Reheat in oven for best texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
Keywords: honey mustard chicken, sheet pan dinner, easy chicken recipe