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Garlic Honey Mustard Chicken & Veggie Tray Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Carrie Hill


  • 3 Tbsp Olive Oil divided
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Melted Butter
  • 2 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 3 Cloves Garlic Minced
  • 1/2 tsp dried Oregano
  • 1/2 tsp dried Basil
  • salt & pepper
  • 3-4 Medium Russet Potatoes scrubbed & cut into 1" pieces
  • 1 lb Brussels Sprouts trimmed & cut in half or quarters


  1. Preheat oven to 400 degrees, line large baking pan with foil and wipe down with olive oil or spray with non-stick spray.
  2. In a small mixing bowl combine 2 Tbsp olive oil, butter, honey, brown sugar, dijon mustard, garlic, basil, and oregano - then taste & season w/ salt and pepper as needed.
  3. Spread your potatoes and brussels sprouts on the pan and sprinkle with the remaining 1 Tbsp of olive oil then season with salt and pepper. Spread across the sheet in a single layer with an open space in the middle
  4. Place the chicken breasts in the middle of the pan and use a basting brush to cover both sides with the honey dijon mixture
  5. Place in oven and roast until the chicken is completely cooked through and the potatoes are roasted and done. When everything is done, turn on the broiler and roast the top for 2-3 minutes to crisp the veggies and chicken.