01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Incorporate Dijon mustard, mayonnaise, garlic powder, smoked paprika, salt, and pepper in a small bowl to form a paste. Brush this mixture liberally over the chicken breasts.
03 - Spread the crushed pretzels onto a shallow dish. Firmly press each chicken breast into the pretzels, ensuring both sides are thoroughly coated. Set the crusted chicken aside.
04 - Toss the halved baby potatoes, baby carrots, and red onion wedges with olive oil, salt, and pepper. Distribute them in an even layer on the prepared baking sheet.
05 - Arrange the pretzel-crusted chicken breasts amongst the seasoned vegetables on the baking sheet. Place the sheet pan into the preheated oven.
06 - Roast for 25 to 30 minutes, or until the chicken achieves an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
07 - While the chicken roasts, combine cherry preserves, Dijon mustard, apple cider vinegar, honey, and a pinch of salt in a small saucepan. Gently heat over medium heat, stirring continuously for 2 to 3 minutes, until the sauce is smooth and slightly thickened. Remove from heat and set aside.
08 - Present the roasted chicken and vegetables warm. Drizzle generously with the prepared cherry mustard sauce before serving.