If you’re searching for a crowd-pleasing meal that feels both cozy and sophisticated, Honey Mustard Glazed Chicken with Roasted Vegetables checks every box. Tender chicken breasts are enveloped in a glossy, sweet-tangy glaze alongside a colorful spread of just-right roasted veggies. This dish comes together almost effortlessly on a single sheet pan, making it the kind of recipe that feels special enough for guests but simple enough for any weeknight.
Ingredients You’ll Need
This recipe is all about simple ingredients coming together to build layers of flavor and color. Each component brings its own bit of magic—savory, sweet, or crisp—to make Honey Mustard Glazed Chicken with Roasted Vegetables truly shine.
- Chicken Breasts: Choose boneless, skinless for quicker cooking and melt-in-your-mouth tenderness.
- Dijon Mustard: Adds a sharp, bright creaminess that forms the backbone of the glaze.
- Whole Grain Mustard: Those little pops of mustard seed add texture and extra depth.
- Honey: Brings sweetness that balances the mustard’s tang—a true glaze essential!
- Olive Oil: One part for the glaze, one for tossing the veggies—makes everything golden and flavorful.
- Apple Cider Vinegar: A splash adds just the right amount of acidity to brighten the entire dish.
- Garlic Powder: Ensures every bite of chicken and veg has irresistible, mellow garlic flavor.
- Dried Thyme: Earthy and fragrant, thyme rounds out the herbal notes perfectly.
- Salt and Pepper: Essentials for seasoning and bringing out all those layered flavors.
- Baby Potatoes: Halved for quicker roasting, they become creamy with perfectly crisp edges.
- Carrots: Sliced for extra color and a subtle sweetness that plays beautifully with the honey mustard.
- Red Bell Pepper: Adds juicy, bright crunch and a pop of color.
- Red Onion: Roasts down to sweet perfection and weaves in so much warmth.
- Fresh Parsley: For that final burst of freshness and an eye-catching finish.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables
Step 1: Mix the Glaze
The first step is to whisk together the Dijon mustard, whole grain mustard, honey, half the olive oil, apple cider vinegar, garlic powder, thyme, and a good pinch of salt and pepper. This masterful blend creates a bright, tangy, slightly sweet glaze that will soak into the chicken and infuse every bite with flavor.
Step 2: Marinate the Chicken
Add the chicken breasts to a large bowl or zip-top bag and pour over half of that gorgeous honey mustard glaze. Turn the chicken until it’s well coated, then let it sit and soak up the flavors while you prep your veggies—just 10 minutes will do, but if you have extra time, let it marinate up to 4 hours for even more depth!
Step 3: Prep the Roasted Vegetables
On a roomy sheet pan, combine halved baby potatoes, sliced carrots, chopped red bell pepper, and chopped red onion. Drizzle with the remaining olive oil and season generously with salt and pepper. Toss everything really well to ensure the veggies are evenly coated, then spread them into a single layer for perfect roasting.
Step 4: Assemble and Glaze
Nestle the marinated chicken breasts right on top of your bed of veggies. Take some of the reserved honey mustard glaze and brush it over the chicken for an extra glossy, flavorful finish. Don’t worry if some drips onto the vegetables—it only adds more goodness!
Step 5: Roast to Perfection
Slide your pan into a preheated 400°F oven and roast for 30–35 minutes. The chicken should be cooked through (juices run clear and an internal temp of 165°F), and your veggies roasted until golden, caramelized, and tender. For a beautiful final touch, broil for 2–3 minutes at the end for deeper color and added caramelization.
Step 6: Garnish and Serve
Finish with a generous sprinkle of fresh chopped parsley. Serve the chicken breasts nestled among the roasted vegetables, all glistening with that sweet and tangy honey mustard glaze. It’s as beautiful as it is delicious!
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables
Garnishes
A final flourish of fresh parsley brings a welcome pop of green and herbal freshness to Honey Mustard Glazed Chicken with Roasted Vegetables. For even more vibrancy, add a squeeze of lemon right before serving—this little lift works wonders with the glaze’s sweetness.
Side Dishes
This meal is hearty enough on its own, but if you’d like to fill out the table, try serving with a simple side salad dressed in a light vinaigrette or a piece of warm, crusty bread for soaking up extra sauce. A pile of steamed green beans or asparagus would add even more color and crunch.
Creative Ways to Present
Try plating the chicken sliced and fanned across a bed of roasted vegetables for a restaurant-worthy presentation. Serve family-style on a large platter, letting everyone dig in, or portion into meal-prep containers for lush lunches all week. Mini sheet pans for individual servings make for a fun dinner party twist!
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Glazed Chicken with Roasted Vegetables keeps beautifully. Store cooled leftovers tightly covered in the refrigerator for up to 4 days. The flavors only deepen over time, making for an even more flavorful meal the next day.
Freezing
If you want to save some for later, simply transfer cooked and cooled chicken and vegetables into a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to keep everything tasting bright and delicious.
Reheating
For best results, reheat in a 350°F oven until warmed through and the chicken is juicy. Or, if you’re in a hurry, pop individual portions into the microwave—just cover loosely and heat in short intervals to maintain that lovely texture in the chicken and veggies.
FAQs
Can I use bone-in chicken pieces?
Absolutely! Bone-in thighs or drumsticks work beautifully in Honey Mustard Glazed Chicken with Roasted Vegetables. Just increase the roasting time by 10–15 minutes to ensure the chicken is fully cooked through.
Can I swap the vegetables?
Yes, this recipe is super flexible. Use what you have—brussels sprouts, parsnips, broccoli florets, or sweet potato chunks are all delicious with the honey mustard glaze and roast up wonderfully alongside the chicken.
How can I make this dish ahead?
You can whisk the glaze and marinate the chicken up to a day in advance. Chop veggies and keep them refrigerated—then simply assemble everything right before baking for a nearly hands-off dinner.
Is this recipe gluten-free?
Yes, Honey Mustard Glazed Chicken with Roasted Vegetables is naturally gluten-free as written—just double-check your mustards and vinegar to be safe if you’re preparing for someone with celiac disease.
What’s the best way to know when the chicken is done?
Use an instant-read thermometer to check that the thickest part of each chicken breast reaches 165°F. The juices should run clear, and the chicken should feel firm to the touch. Let it rest a few minutes before slicing to keep it juicy!
Final Thoughts
I hope you’ll try this Honey Mustard Glazed Chicken with Roasted Vegetables soon—it’s a vibrant, flavor-packed meal that always brings smiles to my table. Whether you’re cooking for a busy weeknight or hosting friends, I know you’ll love how easy and satisfying this dish can be. Enjoy every bite!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a delicious and easy-to-make one-pan meal that is perfect for a weeknight dinner. The juicy chicken breasts are coated in a sweet and tangy honey mustard glaze and roasted alongside a colorful medley of vegetables for a complete and satisfying dish.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1/4 cup honey
- 2 tablespoons olive oil (divided)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 lb baby potatoes, halved
- 2 large carrots, sliced
- 1 red bell pepper, chopped
- 1 red onion, chopped
For Garnish:
- Fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, 1 tablespoon olive oil, apple cider vinegar, garlic powder, thyme, salt, and pepper.
- Marinate the Chicken: Coat the chicken breasts with half of the honey mustard mixture and marinate while preparing the vegetables.
- Prepare the Vegetables: Toss potatoes, carrots, bell pepper, and red onion with the remaining 1 tablespoon olive oil, salt, and pepper. Spread them on a large sheet pan.
- Cook the Dish: Nestle the marinated chicken breasts on top of the vegetables, brush with some of the reserved glaze, and roast for 30–35 minutes until cooked through. Broil for caramelization if desired.
- Serve: Garnish with fresh parsley before serving.
Notes
- For extra depth, marinate the chicken for up to 4 hours in the glaze.
- You can use bone-in chicken thighs or drumsticks; adjust the cook time accordingly.
- Feel free to swap vegetables based on season or preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 470
- Sugar: 14g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 105mg
