Roasted Chicken with Vegetables and Honey Dijon (Sheet Pan)

When you smother chopped chicken breast, crispy potatoes, and tender broccoli in a sweet and tangy honey-mustard sauce, you know you've got something good on your hands. This one-pan dinner perfection is a dream for busy weeknights, or nights when you just don't want to cause much of a stir in the kitchen. Toss everything on a sheet pan, roast until the vegetables are caramelized and the chicken is tender, then pile the mix into shallow bowls to catch the sauce. There's no need for a side dish - this is a complete meal as-is. Just gather everyone around the table, grab forks and napkins, and dig in. There's a reason sheet pan dinners have gained so much traction in recent years - they're quick to prepare, and clean-up is a breeze. This iteration is extra satisfying, thanks to a sweet and savoury honey-Dijon glaze that soaks into the chicken and vegetables while still keeping everything saucy.

⅓ cup pure honey
¼ cup Dijon mustard
2 Tbsp. whole-grain mustard
1 Tbsp. white wine vinegar
1 tsp. sea salt, divided
¼ tsp. black pepper, freshly ground
1 lb small red potatoes, halved
2 Tbsp. extra-virgin olive oil, divided
1 ½ lbs chicken breasts, boneless, skinless, cut into bite-sized pieces
1 lb broccoli, cut into bite-sized florets
1 small red onion, cut into 1" pieces

Arrange a rack in the middle of the oven and heat to 425°F (220°C/200°C fan, Gas Mark 7). Place a rimmed baking sheet in the oven while it is heating.

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and ½ tsp. of the salt in a small bowl; set aside.

Place the potatoes, 1 Tbsp. of the oil, and ¼ tsp. of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 Tbsp. oil and remaining ¼ tsp. salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more.

Makes 4 servings.

Cook's Notes:

• Give Potatoes a Head Start for Maximum Crispiness: For maximum crispiness, give the potatoes a head start. Roast them cut-side down on a preheated sheet pan before the broccoli, red onion, and chicken are added to help make them golden and crisp.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.