One Pan Honey Mustard Chicken and Veggies

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By Alex

• Aug 03, 2026 • 0 Comments •

4.5

One Pan Honey Mustard Chicken and Veggies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Delicious savory honey mustard chicken and root vegetables all cooked together on ONE sheet pan!

Honey Mustard Chicken and root vegetables in a white serving bowl with metal spoon.
Hey everyone! I’m Chelsea back from Chelsea’s Messy Apron to share with you one of my family’s FAVORITE easy dinner recipes. Its one of my favorites because it’s so easy to make, I never get any complaints come dinnertime, and overall it’s so flavorful! It’s a delicious hearty meal that is perfect for back to school time. Which, crazy enough for us, is in a couple of weeks and coming faster than I’m ready for it!

So let’s talk a little bit more about this one pan honey mustard and chicken.

How do you make this easy and healthy one pan dinner?

You’ll start by preheating the oven to 425 degrees F and then lining a very large baking sheet with heavy duty foil, parchment, or a liner.
On that pan you’ll put the cut veggies, oil, and seasonings! Those will bake first.
Meanwhile you’ll salt and pepper both sides of the chicken thighs and drumsticks.
Remove the baking sheet and toss the veggies gently. Arrange the chicken pieces in a single (and not overlapping) layer around the veggies. This goes back in the oven for another 15 minutes.
Meanwhile you’ll prepare the sauce by mixing together the dijon mustard, whole-grain mustard, honey, and brown sugar. That gets whisked together and drizzled evenly over the chicken and veggies.
Everything bakes once more until the chicken is cooked through and veggies are tender. And before you know you’ve got a delicious chicken and veggie dinner ready to devour! 🙂

Is this One Pan Honey Mustard Chicken and Veggies healthy?

Yes!! Not only is it packed with so many good-for-you veggies, but it’s also sweetened mainly by a natural sweetener (honey). The benefits of honey are most noticed when it is replacing another unhealthier sweetener like white sugar. While there is a little brown sugar in this dish, the amount is very small. You can also use coconut sugar in place of the brown sugar if you’re looking to completely remove refined sugars.

Can I make this One Pan Honey Mustard Chicken and Veggies ahead of time?

You can prepare parts of this dish ahead of time! The sweet glaze can be made a day a head of time and you can prepare the carrots and red onion a day in advance. Just make sure to store everything in airtight containers until ready to cook!

How can I make clean up of this One Pan Honey Mustard Chicken and Veggies easy and quick?

To make the clean up super quick and easy for this dinner, you can line your sheet pan with heavy duty foil. Make sure to completely coat the tray in the foil and the clean up will be as easy as removing the foil and giving the tray a quick rinse. Since this dish does get a little sticky (honey!) you do want your sheet pan lined with something — parchment paper or a silpat liner. In my experience, two sheets of heavy duty foil really does the trick.

What side dishes go well with this One Pan Honey Mustard Chicken and Veggies?

This Creamy Pea Salad would make an amazing side dish accompaniment to this dinner. It’s light and fresh and perfectly balances the heavier root vegetables of this dinner.
This Autumn Chopped Salad is a major reader favorite and would be the perfect fresh side dish to this dinner. There’s a lot of fresh fruit in this salad which helps to balance all the veggies of the dinner!
And who doesn’t love Buttery Rolls to go along with a veggie heavy dinner? These rolls are delicious with this meal!

More One Pan Dinner Recipes:

One Pan Healthy Italian Sausage and Veggies

One Pan Lemon Parmesan Chicken and Asparagus

One Pan Healthy Sausage and Veggies

Recipe adapted from Good Housekeeping Magazine

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30