This Sheet Pan Honey Mustard Chicken and Vegetables recipe is a great one pan meal. Juicy chicken and tender veggies are roasted and topped with a honey mustard and tarragon glaze. Easy dinner to make and full of fall flavors!
½small butternut squashpeeled, seeded, cut in ¾ inch cubes
1large applepeeled, cored, cut in ¾ inch cubes
3tablespoonsDijon mustard
3tablespoonshoney
1teaspoondried tarragon
1 tablespoonolive oilfor the honey mustard sauce
Instructions
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.
Notes
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.