Sheet Pan Honey Mustard Chicken and Root Vegetables

The holidays might look different this year but that doesn’t mean you don’t have to celebrate. This sheet pan honey mustard chicken is the perfect recipe for a small gathering. You don’t have to spend endless hours in the kitchen, it uses easily accessible winter vegetables here in Canada, and the best part is…only one sheet to clean up. If you’re looking to make the holidays a bit different this year I recommend you give this recipe a try the flavors won’t disappoint!

4 servings / 15 mins prep time/ 2 hours total time


2 chicken breasts, butterflied

2 sweet potatoes, peeled and cubed

1 acorn squash, peeled and cubed

2 carrots, peeled and cubed

½ tsp cinnamon

1 tbsp olive oil

½ tsp salt

½ tsp pepper


            2 tbsp grainy Dijon mustard

            2 tbsp yellow mustard

            3 tbsp honey

            1 tbsp olive oil

            ½ tsp salt

            ¼ tsp pepper


In a small bowl, combine marinade ingredients: olive oil, honey, grainy Dijon mustard, yellow mustard, salt, pepper.

Add your chicken to the marinade and let sit in the refrigerator for 1 hour.

 Pre-heat oven to 375 °F.

On a sheet pan add your root vegetables with the olive oil, cinnamon, salt and pepper. Using your hands mix the vegetables around so that each vegetable is evenly coated.

Cook for 25 minutes.

After 25 minutes, move the vegetables around to give space for the chicken and place the chicken in the open spaces. Any extra marinade pour on top of the vegetables. Cook for an additional 20 minutes or until the chicken is fully cooked.

While the chicken cooks, this is your time to make a starch of your choice, I used tri-color quinoa but you can use anything you have on hand.

To serve, plate quinoa (or starch of choice) with a generous amount of root vegetables and one or two pieces of chicken.


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