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
Scale
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
