Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
User Reviews
5
Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies
Description
The recipe uses chicken thighs paired with a variety of vegetables including Yukon Gold potatoes (which can be substituted with red or sweet potatoes), carrots, yellow onion, and Brussels sprouts. The chicken and veggies are tossed in a sauce made from honey, grainy Dijon mustard, olive oil, yellow curry powder, cayenne pepper (optional), salt, and plenty of black pepper.
Baking on a lined baking sheet at 425°F for 25–35 minutes while stirring the vegetables and rotating the pan ensures even cooking. The high heat roasting caramelizes the honey mustard sauce and softens the vegetables. The curry powder adds a warm, aromatic flavor balanced by the sweetness of honey.
This one-pan meal offers an easy way to serve a flavorful protein and vegetable combination without multiple dishes, suitable as a hearty dinner. Adjust the cayenne pepper to control the heat level to preference.
Ingredients
- For the chicken and veggies:
- 1 ½ pounds chicken thigh boneless, skinless
- 2 cups Yukon Gold potato 1-inch diced, or baby red potatoes; or sub sweet potatoes
- 3 carrot large, sliced into ½ inch thick chunks or 6 small heirloom rainbow carrots
- 1 onion yellow, cut into chunks
- 8 ounces Brussels sprouts cut in half, outer yellow leaves removed
- For the kickin’ curry honey mustard:
- ¼ cup honey
- ¼ cup Dijon mustard grainy
- 2 tablespoons olive oil
- 1 tablespoon yellow curry powder
- cayenne pepper optional, 1/4 teaspoon adds heat
- salt freshly ground, lots of black pepper
- black pepper freshly ground, lots of black pepper
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
- Add chicken thighs, potato cubes, carrot chunks, onion chunks and halved brussels sprouts into a large bowl.
- In a medium bowl, mix together honey, dijon mustard, olive oil, yellow curry powder, cayenne pepper and salt and pepper. Use clean hands or a tong to toss all of the ingredients together until well combined and spices and sauce evenly coat the chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, potatoes in one section and brussels and onions in one section (as indicated in the photos). Season with additional salt and pepper. Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and potatoes are fork tender and chicken reaches an internal temperature of 165 degrees F.
- Once chicken and veggies are done cooking, remove from the oven and immediately garnish with fresh chopped parsley, if desired. Serve immediately. Serves 4.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1serving (1/4 of the chicken and veggies) | |
| Calories | 488cal | 24% |
| Carbohydrates | 42.3g | 14% |
| Protein | 37.2g | 74% |
| Fat | 19.3g | 30% |
| Saturated Fat | 4g | 20% |
| Fiber | 6.5g | 26% |
| Sugar | 21.6g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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