Chicken,  Dinner,  Recipes

Honey-Dijon Sheet Pan Chicken & Sweet Potatoes

Sheet pan dinners are all the rage, and it’s easy to see why – a delicious meal and only one pan? What’s not to love? However, when you’re feeding 6 people you normally can’t make an entire meal on one sheet pan. My solution is to make my chicken and potatoes on one sheet pan and steam some veggies – so, yes, there’s 2 dishes to wash, but dinner tasted great and everyone ate their food. Ah the small victories…Sweet potatoes can be a tough sell in my house, if your family doesn’t love sweet potatoes, try my solution. Roast half sweet potatoes and half redskin potatoes, and make a deal with your kids to have a few bites of the sweet potatoes to give them a try.

Shown here with steamed green beans
Honey-Dijon Sheet Pan Chicken & Sweet Potatoes
Author: Kate Wagner
Serves: 6
Buy a big value pack of chicken for this recipe. Usually you will have 5 chicken breasts per pack, so you’ll have 1 extra – poach it (see my recipe for poaching chicken) and try one of my recipes for chicken salad. Happy cooking!
  • 3 lbs Sweet potatoes, cut into 1 1/2 – 2 inch cubes
  • 4 tbsp Olive oil
  • 1 tsp Kosher salt
  • 4 Chicken breasts, with skin and bone, cut in half so you have 8 pieces total
  • 4 tbsp Butter, unsalted, melted
  • 2 tbsp Brown sugar, light
  • 2 tbsp Honey
  • 2 tbsp Dijon mustard
  • 4 tsp Garlic, minced
  • 1 tsp Kosher salt
  • 1 tbsp Thyme or Oregano, dried
  1. Preheat oven to 450, making sure the oven rack is in the bottom third part of the oven. Line a sheet pan with aluminum foil.
  2. Place sheet pan in the oven and preheat for 10 minutes.
  3. Add sweet potatoes in a medium bowl and toss with olive oil and Kosher salt.
  4. Whisk butter, brown sugar, honey, Dijon mustard, garlic, Kosher salt and thyme or oregano in a small bowl.
  5. Carefully remove the sheet pan from the oven and place sweet potatoes in a single layer (I also always make sure to have a cut side facing down).
  6. Place chicken on top of the sweet potatoes and brush with the sauce.
  7. Return the pan to the oven and roast for 30 minutes, stirring the exposed sweet potatoes about halfway through. You don’t need to stir the potatoes that are under the chicken.
  8. After 30 minutes, check the chicken for doneness, you want to remove it at 160 degrees (it will continue to cook and reach the required 165 degrees).
  9. Remove the chicken to a plate and put the tray with potatoes back in the oven. Cook for an additional 5-10 minutes, giving the potatoes that were under the chicken and chance to crisp up.
If you take my suggestion and do a sweet / redskin potato mix than you will need to start cooking the red skin potatoes first. Give them a 10 minute head start in the oven before adding the sweet potatoes and chicken.[br]If you do spilt the potatoes 50/50 then you are going to want to rotate the chicken pieces halfway through as well. They will cook faster on the redskin potatoes, so you need to balance that out.


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