Sheet Pan Honey-Mustard Chicken with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Crispy chicken thighs and tender sweet potatoes glazed with a sweet-tangy honey-mustard coating. This American-inspired sheet-pan recipe, ready in about 35 minutes, pairs chicken thighs, sweet potatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1, sliced red onion
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Place 4 boneless, skinless chicken thighs on a large sheet pan. Toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) and 1 sliced red onion with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in an even layer on the sheet pan around the chicken.
2. Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard and 1 tbsp honey. Drizzle the mixture evenly over the chicken and vegetables.
3. Step 3: Roast in the preheated oven for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F) and sweet potatoes are tender when pierced with a fork.