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Honey Mustard Glazed Chicken with Roasted Vegetables

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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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/honey-mustard-glazed-chicken-with-roasted-vegetables/