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Sheet Pan Kickin’ Curry Honey Mustard Chicken & Veggies

Delicious sheet pan honey mustard chicken baked to perfection with potatoes, carrots, onion and brussels sprouts. You'll love the kickin' curry honey mustard in this incredible one pan chicken and vegetables! A wonderful, healthy chicken dinner for busy weeknights that's paleo, gluten, grain and dairy free.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 488 kcal
Course: Dinner , Others
Cuisine: Indian

Ingredients

  • For the chicken and veggies:
  • 1 ½ pounds boneless skinless chicken thighs
  • 2 cups 1-inch diced yukon gold or baby red potatoes (or feel free to sub sweet potatoes)
  • 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
  • 1 yellow onion, cut into chunks
  • 8 ounces brussels sprouts, cut in half and outer yellow leaves removed
  • For the kickin’ curry honey mustard:
  • ¼ cup honey
  • ¼ cup dijon mustard (I like the grainy dijon mustard!)
  • 2 tablespoons olive oil
  • 1 tablespoon yellow curry powder
  • Optional if you like a bit of heat: ¼ teaspoon cayenne pepper
  • Freshly ground salt and LOTS of black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
  2. Add chicken thighs, potato cubes, carrot chunks, onion chunks and halved brussels sprouts into a large bowl.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 488

% 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.