Sheet Pan Honey-Dijon Chicken with Roasted Vegetables

Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.

In a medium bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of Dijon mustard, 2 tablespoons of honey, 2 minced garlic cloves, 1 teaspoon of fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the honey-Dijon marinade.

Place the 1.5 pounds of chicken breasts in a large zip-top bag and pour in 3/4 of the honey-Dijon marinade. Seal the bag and massage to coat the chicken evenly. Let marinate while preparing the vegetables.

Peel and cut 2 medium sweet potatoes into 1-inch cubes. Trim and halve 1 pound of Brussels sprouts. Seed and cut 2 medium red bell peppers into 1-inch pieces. Cut 1 medium red onion into wedges.

Clean and remove stems from 4 large portobello mushrooms, then slice into 1/2-inch thick pieces.

In a large bowl, toss all the vegetables with the remaining 2 tablespoons of olive oil, 1 minced garlic clove, 1 teaspoon of herbs de Provence, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of balsamic vinegar.

Arrange the vegetables on one baking sheet, keeping the mushrooms separate for the vegetarian portion. Place the marinated chicken on the second baking sheet.

Put both sheets in the oven and roast for 20 minutes. Remove the chicken sheet, flip the chicken breasts, and brush with the remaining honey-Dijon marinade. Return to the oven.

Stir the vegetables and continue roasting both sheets for an additional 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Remove from the oven and squeeze the juice of 1 lemon over the vegetables. Let the chicken rest for 5 minutes before slicing.

For serving, plate 2 vegetarian portions with extra mushrooms and vegetables. For the 4 meat-eaters, serve sliced chicken with the roasted vegetables.