Sheet-Pan Dijon-Garlic Chicken with Roasted Broccoli & Baby Carrots
This quick and flavorful sheet-pan dinner features juicy chicken breasts coated in a tangy Dijon-garlic marinade, paired with crisp roasted broccoli and sweet baby carrots. Ready in under 20 minutes, it's perfect for busy weeknights and minimal clean-up.
- 4 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 cups baby carrots
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 cloves garlic cloves, minced
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F (232°C). Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together olive oil, Dijon mustard, minced garlic, honey, lemon juice, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts, broccoli, and baby carrots on the sheet pan. Drizzle the Dijon-garlic mixture over everything and toss vegetables to coat. Rub marinade over chicken to evenly coat.
⏱️ 2 minutesRoast on the center rack until chicken is cooked through and vegetables are tender, about 12-14 minutes.
⏱️ 14 minutes 🌡️ 450°FLet rest 2 minutes, then serve chicken with roasted vegetables.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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