Sheet Pan Honey-Glazed Chicken with Sweet Potato and Broccoli

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sheet pan dinner featuring tender chicken thighs glazed in honey and paired with roasted sweet potatoes and broccoli for a balanced meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, sweet potato, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 430 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in chicken thighs
2 medium sweet potato
4 cups broccoli florets
4 tbsp olive oil
3 tbsp honey
1 tbsp Dijon mustard
3 minced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
1 tsp smoked paprika

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Spread evenly on one side of a large rimmed baking sheet.
Step 2: In a small bowl, whisk together 3 tbsp honey, 1 tbsp Dijon mustard, 2 tbsp olive oil, 3 minced garlic cloves, 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
Step 3: Pat 6 bone-in chicken thighs dry with paper towels. Place them on the other side of the baking sheet. Brush the honey-mustard glaze all over the chicken thighs.
Step 4: Roast chicken and sweet potatoes in the preheated oven for 20 minutes.
Step 5: Meanwhile, toss 4 cups broccoli florets with 1 tbsp olive oil and a pinch of salt and pepper.
Step 6: After 20 minutes, remove the baking sheet from the oven, add the broccoli florets around the chicken and sweet potatoes, then return to the oven and roast for another 15 minutes until chicken is cooked through (internal temp 165°F) and vegetables are tender with lightly browned edges.
Step 7: Let rest 5 minutes before serving.