This honey mustard chicken sheet pan meal is the perfect quick and easy recipe for busy weeknights. It combines tender chicken thighs with veggies all tossed in a flavorful honey mustard sauce.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk sauce ingredients together in a small bowl.
Reserve ¼ cup sauce for later and marinate chicken thighs in remaining sauce.
While chicken is marinating prep veggies. Add brussels and sweet potato together in a large bowl with oil, salt, pepper, garlic powder and paprika and toss to combine until veggies are evenly coated.
Add veggies to half of the sheet pan then add chicken thighs to other half of the pan. Discard rest of sauce. Roast for about 25-35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165°F. Broil at the end for about 2 minutes to crisp up the chicken, if desired.
Remove from oven and portion chicken and veggies onto 4 plates. Drizzle 1 Tablespoon of the reserved sauce over each plate. Enjoy!