How to Make Honey Mustard Sauce at Home - Sheet Pan Dinner

Cut all your veggies to be roughly the same size, keeping cabbage in wedges for easier movement.

In a large bowl, add about 1-2 tablespoons of oil (olive oil is great but any cooking oil is fine).

Season the veggies with garlic powder, onion powder, and salt, mixing well to combine and coat all the veggies.

Spread the vegetables on a foil-lined sheet pan in an even layer.

In a small bowl, combine 2 tablespoons of honey, 3 tablespoons of spicy brown mustard, 1 teaspoon of oil, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes.

Thin out the mixture with a little warm water and mix until all the honey is combined into the sauce.

In the same bowl used for the veggies, add chicken legs, 1-2 tablespoons of oil, and about 1 teaspoon of salt, mixing well to evenly season the chicken.

Add half of the honey mustard mixture to the chicken and toss well until coated.

Place the chicken legs on top of the vegetables on the sheet pan.

Roast at 375°F for approximately 15 minutes, then check on the chicken and flip them over.

Put back in the oven for an additional 15 minutes.

Check that the chicken is cooked through and golden brown, and that the potatoes are cooked through.

Equipment Needed

Spice Level: