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honey mustard glazed chicken with roasted baby potatoes and green beans on a sheet pan, golden and caramelized, on a kitchen counter, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Honey Mustard Chicken and Vegetables

Sheet pan chicken and vegetables covered in a creamy honey mustard sauce and roasted to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 3 cups baby potatoes halved
  • 2 cups green beans trimmed
  • 0.25 cup honey
  • 3 tbsp dijon mustard
  • 2 tbsp olive oil
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 425F. Whisk honey, dijon, oil, and salt into a sauce.
  2. Toss the chicken and potatoes with most of the sauce and spread on a sheet pan.
  3. Roast 15 minutes, then add green beans and roast 10 more minutes until everything is tender.
  4. Drizzle with the reserved sauce.
  5. Slice the chicken and divide everything into containers.

Notes

Give the potatoes a head start so they roast through with the chicken.