Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy chicken thighs and tender sweet potatoes roasted with a sweet-tangy honey-mustard glaze, paired with vibrant broccoli for a complete weeknight meal. This american-inspired sheet pan ready in about 35 minutes pairs pounds, skin-on, bone-in chicken thighs, medium, peeled and cubed sweet potatoes, large head, cut into florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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: 10 min Cook: 25 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 pounds skin-on bone-in chicken thighs, 2 medium peeled and cubed sweet potatoes, and 1 large head cut into florets on a large sheet pan.
  2. Step 2: Whisk together 2 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour over the chicken and vegetables on the sheet pan, tossing until evenly coated.
  3. Step 3: Arrange in a single layer, ensuring chicken skin faces up. Roast for 25-28 minutes, flipping vegetables halfway, until chicken reaches 165°F (74°C) internally and sweet potatoes are fork-tender with golden edges.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Honey-Mustard Chicken with Roasted Sweet Potatoes and Broccoli?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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