Sheet Pan Chicken and Veggies

  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


Winner winner chicken dinner. This Sheet Pan Chicken and Veggies is a big hit in our house. Simple to prep and easy to clean up!



  • 1.5 pounds boneless skinless chicken thighs
  • 1 tablespoon course ground mustard
  • 1 tablespoon honey
  • 1/4 cup apple cider vinegar
  • salt and pepper
  • 1/2 red onion, diced
  • 1 cup diced butternut squash
  • 1 cup sliced brussels sprouts
  • 1 tablespoon olive oil


  1. Preheat oven to 425 degrees F.
  2. In a plastic bag, marinate chicken with mustard, honey, apple cider vinegar, salt and pepper. Toss to coat chicken and place in fridge to marinate for at least an hour.
  3. Line baking sheet with parchment paper. Arrange chicken on sheet pan discarding the excess marinade.
  4. Place veggies around chicken on sheet pan.
  5. Drizzle with chicken and veggies with olive oil and season with salt and pepper.
  6. Bake for 20-25 minutes until chicken is cooked through.