This Sheet Pan Honey Mustard Chicken and Vegetables recipe is a great one pan meal. Juicy chicken, tender veggies, and fresh apple are roasted and topped with a honey mustard and tarragon glaze. Easy dinner to make and full of fall flavors!
This post was updated to include new photos and more recipe tips.
This sheet pan chicken recipe is great for when you want a tasty meal that’s quick and easy to prepare. Like Za’tar Roasted Chicken, it’s easy enough for busy weeknights, but delicious enough for a shabbat dinner. Sheet pan recipes are a great way to get a delicious meal on the table in less time. You can find more chicken dinner recipes here.
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I love that this is a seasonal fall recipe highlighting autumn produce. It's a versatile recipe that can equally be served for a weeknight dinner or fall holiday like Rosh Hashanah, Erev Yom Kippur, and Sukkot.
Why You'll Love This Recipe
- One pan meal means easy clean up!
- Highlights fall produce
- Flexible recipe to make with vegetables you have on hand
- Ready in under an hour, so great for busy nights
Dana’s note: With its apples, honey, and fall produce, this easy sheet pan dinner matches the theme of the High Holidays including Rosh Hashanah, erev Yom Kippur, and Sukkot. I find this one pan meal especially handy for carrying dinner outside to the sukkah during Sukkot. All-in-one dishes are the best when you’re carrying the food outside.
Plus, my kids get excited when this dish hits the table, and I hope you will too.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
- Bone in chicken breasts - Using bone-in chicken breasts with skin helps to keep the chicken moist in the oven. You can substitute for boneless chicken breasts, and decrease the baking time. Bone in chicken thighs will also work for this recipe.
- Fall produce - This recipe calls for brussels sprouts, butternut squash, and apples. Other fall vegetables would work like sweet potatoes, broccoli florets, cauliflower, fennel, carrots, parsnips, or red onions. It's a great way to use vegetables that you already have. Or swap out different vegetables for different seasons.
- Honey - Adds a lovely sweetness to this dish. Local farmers markets often carry different flavors of honey. I like using more savory and less sweet honey varieties in this dish, like avocado, buckwheat, or chestnut honey. Clover honey is a good choice if shopping at the supermarket. Other varieties will work too. Try sampling honey varieties at a farmers market to see that they each have a different flavor.
- Tarragon - This recipe calls for 1 teaspoon dried tarragon, but you can substitute with 2 teaspoons fresh tarragon. The dried to fresh herb ratio is often 1:3, but I find fresh tarragon to be stronger in flavor. Thyme or rosemary also would work well with these fall flavors.
- Other ingredients - dijon mustard, olive oil, kosher salt, pepper.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
Put chicken breasts skin side up on a large baking sheet. Sprinkle chicken with salt and pepper, and drizzle olive oil over the breasts. Roast the chicken for 15 minutes at 350°F.
Meanwhile, make the honey mustard sauce in a small bowl and set aside.
Remove the pan from the oven and add Brussels sprouts, butternut squash, and apple in a single layer around the chicken and season with salt. Pour the honey mustard mixture primarily over the chicken and a little over the vegetables.
Continue roasting the chicken with the vegetables for another 15 minutes more. Stir the vegetables and baste them with the sauce, then cook for another 10 minutes, or until the vegetables are tender and chicken reaches 160°F. The chicken will continue to rise in temperature as it rests.
If you'd like the chicken and vegetables more brown, place them under the broiler for about 2 minutes. Watch carefully so they don't burn.
- Use bone-in chicken breasts with skin for more juicy and flavorful chicken.
- An instant-read food thermometer is the best way to tell when chicken is finished without overcooking.
- Cut vegetables to the size specified so that they will finish cooking at about the same time as the chicken.
- Line the sheet pan with aluminum foil or parchment paper for easy clean up. Toss everything with a little olive oil so nothing sticks.
Make Ahead Strategy
The prep work can be done the day before or earlier in the day and then stored in the refrigerator. Store seasoned chicken, cut vegetables, and honey mustard sauce in separate containers. Cut the apple at the last minute and roast dish just before serving.
Storage and Reheating
How to store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: Reheat the chicken gently so it doesn't dry out. Put the vegetables on top of the chicken while heating to help keep the chicken moist. Reheat in the microwave or covered in the oven at 325°F.
Frequently Asked Questions
Yes! You can bake chicken and vegetables together in the oven. This recipe cooks the chicken for a few minutes first, then adds in the vegetables later so everything finishes cooking at the same time. The result is a flavorful meal with juicy chicken and tender vegetables.
Two bone-in chicken breasts with skin should finish roasting in about 40 minutes at 350°F. For best results, use an instant-read thermometer to know exactly when the chicken reaches 160°F (which is a chef recommended temperature). Once out of the oven, the chicken continues to cook a bit more. 165°F is the USDA recommended temperature for cooked chicken.
More Fall Recipes
- Fall Harvest Salad with Apples and Pomegranate
- Easy Carrot Soufflé
- Butternut Squash, Pomegranate, and Arugula Salad
- Pumpkin Pasta
- Lamb Tagine with Apricots
Sheet Pan Honey Mustard Chicken and Vegetables
- Large sheet pan or roasting pan
- instant-read thermometer optional
- 2 large chicken breasts with skin on and bone in about 2 pounds total
- 1 teaspoon kosher salt plus 2 pinches, divided
- freshly cracked black pepper
- ½ teaspoon olive oil for the chicken
- 20 Brussels sprouts halved
- ½ small butternut squash peeled, seeded, cut in ¾ inch cubes
- 1 large apple peeled, cored, cut in ¾ inch cubes
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 teaspoon dried tarragon
- 1 tablespoon olive oil for the honey mustard sauce
- Preheat oven to 350°F. Place chicken breasts skin side up in a large lined sheet pan or roaster, and season with 1 teaspoon salt and a several grinds of freshly cracked black pepper on both sides. Drizzle a ½ teaspoon oil over the top of both breasts. Roast for 15 minutes.
- In the meanwhile put the mustard, honey, tarragon, and the remaining 1 tablespoon oil in a small bowl. Stir until well-combined, and set aside.
- After 15 minutes, take the pan out of the oven. Sprinkle the Brussels sprouts, butternut squash, and apple around the chicken in a single layer. Sprinkle 2 pinches of salt on the vegetables. Pour the honey mustard mixture primarily over the chicken and a little over the vegetables. There's usually enough liquid to prevent the vegetables from sticking, but if at any point they look very dry, add a small additional drizzle of olive oil on them.
- Continue roasting the chicken with the vegetables for another 15 minutes more. Take the pan out and stir the vegetable around basting them in the sauce. Then cook for 10 minutes more (for a grand total of 40 minutes) or until the chicken is cooked through and the vegetables are soft. The internal temperature of the center of the chicken should be 160°F when measured with an instant-read food thermometer. If you'd like the chicken and vegetables more brown, place under the broiler for about 2 minutes. Watch carefully so they don't burn. Serve warm.
- How to store: Store leftovers in in an airtight container in the refrigerator for up to 3 days.
- How to freeze: I don’t recommend freezing this recipe.
- How to reheat: You can reheat this recipe in the microwave, or reheat in the oven at 325° until warmed through.
- You can substitute boneless chicken breasts and decrease the baking time. Bone-in chicken thighs also will work for this recipe.
- I like using more savory and less sweet honey varieties in this dish, like avocado, buckwheat, or chestnut honey. Clover honey is a good choice if shopping at the supermarket.
- You can substitute 1 teaspoon dried tarragon for 2 teaspoons fresh tarragon. The ratio is often 1:3, but I find fresh tarragon to be stronger in flavor. Thyme or rosemary would also work well.