Sheet Pan Honey Mustard Chicken with Sweet Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy, golden chicken thighs and caramelized sweet potatoes roasted together on a single sheet pan, coated in a sweet and tangy honey mustard glaze. This american-inspired sheet pan (gluten-free) ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.9 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes, with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet, spreading in a single layer.
  2. Step 2: Roast sweet potatoes for 10 minutes while preparing the chicken.
  3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp dried rosemary, 1/2 tsp garlic powder, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Pat 4 boneless skinless chicken thighs dry, then brush both sides with the honey mustard mixture.
  5. Step 5: After sweet potatoes roast for 10 minutes, add chicken thighs to the baking sheet around sweet potatoes, then pour any remaining honey mustard mixture over both.
  6. Step 6: Return baking sheet to oven and roast for 20-25 minutes, flipping chicken halfway, until chicken is golden brown and cooked through (internal temperature 165°F) and sweet potatoes are tender and caramelized.

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Frequently asked questions

How long does Sheet Pan Honey Mustard Chicken with Sweet Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sweet Potatoes?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Honey Mustard Chicken with Sweet Potatoes?

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 Sweet Potatoes 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.

Is Sheet Pan Honey Mustard Chicken with Sweet Potatoes gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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