Herbes de Provence and Brown Mustard Sheet Pan Chicken with Sweet Potato, Brussels Sprouts, and Apple

Sheet pan dinners are the kind of thing I want to cook when I am craving something hearty but don’t feel like putting in a lot of effort. This rendition of the sheet pan dinner contains crispy chicken, sweet potato and apple chunks as well as halved brussels sprouts, all seasoned with herbes de provence and spicy brown mustard. This meal is super herbacious, tangy, and sweet. It’s delicious – and it is so easy!

The chicken skin really needs to be seared in a skillet before being cooked in the oven to get that shatteringly crisp texture. It is an extra step but is very much worth it. To get the mustard flavor on the chicken, the spicy brown is spread underneath the chicken skin. Then it is seasoned on top with herbes de provence, onion powder, garlic powder, and salt and seared in a hot skillet until the skin is golden brown. 

Meanwhile, the chunks of veggies and apple chunks are tossed in some cooking oil, the same spices, and the spicy brown mustard. Once the chicken is seared, it joins the sweet potato, apples, and brussels sprouts. The best part? As it cooks the chicken releases fat which further seasons the veggies and apple.

There are a few things to keep in mind with this recipe. One is to choose an apple that will keep its shape and bite when cooked. I used fuji, other options are honey crisp, braeburn, golden delicious, and pink lady. Another thing: I used a large sized sheet pan (half sheet pan; 18” x 13”) in order to have enough space to cook all the veg without it being too crowded. If you do not have a larger sheet pan then split it between two smaller ones. For everything to cook evenly, try to pick similar sized brussels sprouts and chop the veg into similar sizes. Same goes for the chicken, although dark meat is more forgiving if you do what I did and buy a pack of mixed parts that are not necessarily the same sizes.

Herbes de Provence and Brown Mustard Sheet Pan Chicken with Sweet Potato, Brussels Sprouts, and Apple

Time: 35 minutes

Servings: 2-3


  • 1 pound or so of chicken, skin-on (I used a mix of drums and thighs)
  • 1 sweet potato, about 6 ounces, cut into chunks
  • 1 large apple, cut into chunks (I used fuji)
  • 6 ounces of brussels sprouts, roughly 1.5 cups, ends cut off and halved
  • 1 tbsp. spicy brown mustard, plus more for under the chicken skin
  • 1 tbsp. herbes de provence
  • onion powder
  • garlic powder
  • salt


  1. Pre-heat the oven to 400 degrees. 
  2. Heat a skillet over medium high. 
  3. Rub a thin layer of spicy mustard under the skin of the chicken. Season chicken skin on the outside with 1 tsp. herbes de provence and a generous sprinkle of onion powder, garlic powder, and salt.
  4. Sear chicken (skin side down) in hot skillet until golden brown. 
  5. While chicken is searing, toss sweet potatoes, brussels, and apple chunks in cooking oil, 1 tbsp. spicy brown mustard, 2 tsp. herbes de provence and another generous sprinkle of onion powder, garlic powder, and salt. 
  6. Layer veggies and apple into a sheet pan. Make pockets for the chicken. When chicken skin is seared, add to the sheet pan (skin side up this time) in the pockets and place sheet pan in oven. 
  7. Cook for 15 minutes. Remove from oven, toss veg, and return to oven.
  8. Cook for another 10-15 minutes until veggies are browned and chicken is done (160 degrees F on a kitchen thermometer).  


  • To fit everything in one pan without crowding (which causes steaming versus browning), use a half sheet pan which is 18” x 13”.
  • Choose apples that will maintain their shape during cooking. Some suggestions are honey crisp, braeburn, golden delicious, and pink lady.
  • Chop veggies and apples into similarly sized chunks. If you have the tinier brussels sprouts consider leaving them whole. Having the sweet potatoes, brussels sprouts, and apples in similarly sized pieces ensures they cook evenly and nothing overcooks. Aim for 1 inch chunks. 
  • Feel free to sub dijon for the spicy brown mustard.

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