Sheet Pan Spicy Honey Mustard Chicken with Roasted Vegetables

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 2 cups broccoli florets
• 1 large red bell pepper, sliced into strips
• 1 cup baby carrots
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, smoked paprika, garlic powder, cayenne pepper, 2 tablespoons olive oil, and a pinch of salt and pepper until well combined.
3. Place the chicken breasts in the center of the prepared sheet pan. Brush half of the spicy honey mustard sauce evenly onto both sides of each chicken breast.
4. In a large bowl, toss broccoli florets, red bell pepper strips, baby carrots, and red onion wedges with the remaining 1 tablespoon olive oil, and a pinch of salt and pepper.
5. Arrange the vegetables around the chicken breasts on the sheet pan in a single layer.
6. Roast in the preheated oven for 20 minutes. Then remove the sheet pan from the oven and brush the chicken with the remaining honey mustard sauce.
7. Return to the oven and roast for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
8. Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm.

Chef tips

• Use chicken thighs instead of breasts if you prefer juicier meat; adjust cooking time accordingly.
• If you don’t have whole grain mustard, substitute with extra Dijon mustard or yellow mustard for a milder flavor.
• Check the thickness of the chicken breasts; thinner pieces will cook faster, so keep an eye to avoid drying out.
• Swap out vegetables for seasonal favorites like zucchini, sweet potatoes, or asparagus based on availability and preference.