Honey mustard glazed chicken with roasted vegetables is a flavorful and nutritious one-pan meal that’s perfect for busy weeknights or a cozy weekend dinner. The juicy, tender chicken is coated in a tangy-sweet glaze, while the roasted vegetables are perfectly caramelized for a dish that’s as delicious as it is easy to make.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup with everything cooked on a single sheet pan.
- Bold Flavors: The honey mustard glaze adds a perfect balance of sweetness and tang.
- Customizable: Use your favorite vegetables to make the dish your own.
- Nutritious and Satisfying: A well-rounded meal with protein and veggies.
- Quick and Easy: Prep in 10 minutes, bake in 30, and dinner is ready!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Honey Mustard Glaze:
- Honey
- Dijon mustard
- Whole-grain mustard (optional, for texture)
- Olive oil
- Garlic, minced
- Lemon juice
- Salt and pepper
For the Chicken:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Salt and pepper
For the Roasted Vegetables:
- Baby potatoes, halved
- Carrots, peeled and sliced
- Broccoli florets
- Red onion, cut into wedges
- Olive oil
- Salt, pepper, and dried thyme (or your favorite seasoning blend)
Directions
1. Prepare the Honey Mustard Glaze:
- In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard (if using), olive oil, minced garlic, lemon juice, salt, and pepper. Set aside.
2. Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
3. Season the Chicken:
- Place the chicken breasts or thighs on one side of the baking sheet. Brush generously with the honey mustard glaze.
4. Prep the Vegetables:
- In a large bowl, toss the potatoes, carrots, broccoli, and red onion with olive oil, salt, pepper, and dried thyme. Arrange them in a single layer on the other side of the baking sheet.
5. Bake:
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- If desired, broil the chicken and vegetables for 2-3 minutes at the end for extra color and crispiness.
6. Serve:
- Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Serve the chicken and vegetables together, drizzling any extra glaze over the top.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
Variations
- Swap the Veggies: Use zucchini, sweet potatoes, asparagus, or bell peppers for variety.
- Spicy Glaze: Add a pinch of red pepper flakes or a splash of hot sauce to the glaze.
- Herb Twist: Mix fresh rosemary or thyme into the glaze for extra aroma.
- Low-Carb Option: Replace potatoes with cauliflower florets or another low-carb vegetable.
- Grilled Version: Grill the chicken and vegetables instead of roasting for a smoky flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through.
- Freezing: Freeze cooked chicken and vegetables separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use bone-in chicken?
Yes, bone-in chicken works well but may require an additional 10-15 minutes of cooking time.
Can I make the glaze ahead of time?
Absolutely! Prepare the glaze up to 3 days in advance and store it in the refrigerator.
What’s the best way to ensure the chicken stays juicy?
Avoid overcooking and let the chicken rest for a few minutes after baking to redistribute the juices.
Can I use regular mustard instead of Dijon?
Dijon adds a smoother, tangier flavor, but regular yellow mustard can work in a pinch.
How do I keep the vegetables from getting soggy?
Ensure the vegetables are spread out in a single layer on the baking sheet for even roasting.
Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding, which can prevent proper roasting.
Is this dish gluten-free?
Yes, as long as you use gluten-free mustard, the recipe is naturally gluten-free.
What can I serve with this dish?
Serve with a side of rice, quinoa, or a fresh green salad to round out the meal.
How do I make this dish dairy-free?
The recipe is already dairy-free, so no modifications are needed!
Can I use frozen vegetables?
Yes, but they may release more water and won’t caramelize as well. Use fresh vegetables for the best results.
Conclusion
Honey mustard glazed chicken with roasted vegetables is a versatile, flavorful dish that’s as easy as it is satisfying. The sweet and tangy glaze pairs beautifully with tender chicken and perfectly roasted veggies, making it a crowd-pleaser for any occasion. Simple to prepare, customizable, and packed with wholesome ingredients, this one-pan meal is sure to become a staple in your dinner rotation!
PrintHoney Mustard Glazed Chicken with Roasted Vegetables
This Honey Mustard Glazed Chicken with Roasted Vegetables is a one-pan meal that’s simple, flavorful, and healthy. The chicken is coated with a sweet and tangy honey mustard glaze, while the vegetables roast to tender perfection. It’s perfect for busy weeknights or a casual dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
For the Honey Mustard Glaze:
- 1/4 cup (60 ml) Dijon mustard
- 3 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Vegetables:
- 2 medium carrots, peeled and sliced
- 1 medium red onion, cut into wedges
- 1 cup (150 g) Brussels sprouts, halved
- 1 red bell pepper, chopped
- 2 cups (300 g) baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Honey Mustard Glaze:
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, garlic powder, paprika, salt, and pepper. Set aside.
- Season the Chicken:
- Pat the chicken dry with paper towels and season both sides with salt and black pepper.
- Prepare the Vegetables:
- In a large mixing bowl, toss the carrots, red onion, Brussels sprouts, bell pepper, and baby potatoes with olive oil, Italian seasoning, salt, and pepper. Spread the vegetables evenly on the baking sheet.
- Add the Chicken to the Pan:
- Push the vegetables to the sides of the baking sheet to make room for the chicken. Place the chicken breasts in the center.
- Glaze the Chicken:
- Brush the chicken generously with the honey mustard glaze. Reserve some glaze for later.
- Roast the Chicken and Vegetables:
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Finish with Glaze:
- During the last 5 minutes of cooking, brush the chicken with the remaining honey mustard glaze for extra flavor.
- Serve:
- Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before slicing. Serve hot and enjoy!
Notes
- Custom Vegetables: Feel free to substitute or add your favorite vegetables, such as zucchini, broccoli, or cauliflower.
- Make Ahead: The honey mustard glaze can be prepared up to 2 days in advance and stored in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.