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Sheet Pan Honey Dijon Chicken with Veggies

Sheet Pan Honey Dijon Chicken with Veggies
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Sheet Pan Honey Dijon Chicken with Veggies is a wholesome, fuss-free dinner that combines tender, juicy chicken with vibrant roasted vegetables, all coated in a sweet and tangy honey Dijon glaze. This one-pan meal is simple to prepare, nutritious, and offers a perfect balance of flavors while minimizing cleanup. Ideal for weeknights and family-friendly, it can be easily customized to suit your preferences.

Ingredients

Scale

Chicken

  • 4 chicken thighs or breasts (bone-in for juiciness or boneless for faster cooking)

Honey Dijon Glaze

  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 2 cups assorted vegetables (such as carrots, broccoli, and bell peppers), chopped into bite-sized pieces
  • 1–2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Garnishes and Herbs

  • Fresh herbs like parsley, thyme, rosemary, or oregano (optional)
  • Pinch of red pepper flakes or cayenne (optional for spice)

Instructions

  1. Prepare the Honey Dijon Glaze: In a small bowl, whisk together honey, Dijon mustard, minced garlic, fresh lemon juice, olive oil, salt, and pepper until smooth and well combined. This glaze is the heart of the dish, packing every bite with balanced sweetness and tang.
  2. Marinate the Chicken: Place the chicken thighs or breasts in a large bowl and pour half of the honey Dijon glaze over them. Toss to coat thoroughly and let them marinate for at least 15 minutes or up to an hour in the refrigerator for deeper flavor absorption.
  3. Prep the Vegetables: While the chicken marinates, chop your chosen vegetables into bite-sized pieces. Toss the veggies with olive oil, salt, and pepper, then spread them evenly on a lined sheet pan, leaving space for the chicken.
  4. Arrange and Add Chicken: Place the marinated chicken pieces on the sheet pan alongside the vegetables in a single layer. Drizzle the remaining honey Dijon glaze over everything to ensure maximum flavor coverage.
  5. Roast to Perfection: Preheat the oven to 425°F (220°C) and roast the chicken and vegetables for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.
  6. Garnish and Serve: Remove from the oven, sprinkle with fresh herbs like parsley or thyme if desired, and enjoy your balanced, flavorful meal straight from the pan.

Notes

  • Cut vegetables and chicken pieces into similar sizes for consistent cooking.
  • Do not overcrowd the sheet pan to ensure vegetables roast properly instead of steaming.
  • Using bone-in chicken adds juiciness and flavor, but boneless works well too.
  • Marinating the chicken for 30 minutes or longer enhances flavor absorption.
  • High heat roasting crisps the chicken skin and caramelizes vegetables.
  • For a spicy twist, add red pepper flakes or cayenne to the glaze.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Freeze cooked chicken and veggies separately for up to 2 months to preserve texture and taste.
  • Reheat leftovers gently in the oven or skillet to retain crispness.

Nutrition

Keywords: sheet pan, honey Dijon chicken, roasted vegetables, one-pan dinner, easy dinner, healthy chicken recipe, gluten free, family friendly

Find it online: https://mealsbylina.com/sheet-pan-honey-dijon-chicken-with-veggies/