Ingredients
Scale
- 1 ½ lbs boneless skinless chicken breasts (3–4 pieces)
- 2 tbsp olive oil, divided
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tsp fresh rosemary or thyme, chopped (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- Prepare the honey Dijon glaze: In a small bowl, whisk honey, Dijon mustard, 1 tbsp olive oil, garlic, salt, pepper, and optional smoked paprika or herbs.
- Toss the vegetables: In a large bowl, add sweet potatoes and Brussels sprouts. Drizzle with remaining 1 tbsp olive oil and half the glaze. Toss to coat evenly.
- Assemble the sheet pan: Spread vegetables on the pan. Place chicken on the same pan, spaced evenly.
- Brush the chicken: Brush remaining glaze over chicken pieces.
- Roast: Bake 25–30 minutes until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
- Broil for color (optional): Broil 1–2 minutes for a golden finish, watching carefully.
- Serve: Let rest 5 minutes. Sprinkle with parsley before serving.
Notes
- Optional herbs like rosemary or thyme add extra aroma.
- Smoked paprika adds a subtle smoky flavor.
- Perfect served with rice, quinoa, or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: American