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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a small mixing bowl, whisk together honey, Dijon mustard, olive oil (1 tbsp), minced garlic, salt, pepper, and optional smoked paprika or herbs. Set aside.
In a large bowl, add sweet potatoes and Brussels sprouts. Drizzle with the remaining 1 tbsp olive oil and half of the prepared honey Dijon glaze. Toss until the vegetables are evenly coated.
Spread the coated vegetables in a single layer on the prepared sheet pan. Place the chicken breasts on the same pan, making sure everything is spaced out evenly.
Brush the remaining honey Dijon glaze generously over the chicken pieces.
Bake for 25–30 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender and slightly caramelized.
For a golden finish, switch the oven to broil and cook for an additional 1–2 minutes, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.