When you’re craving a meal that feels both comforting and delightfully vibrant, this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is going to be your new best friend in the kitchen. The rich, tangy glaze perfectly complements tender chicken breasts, while the medley of roasted baby potatoes, carrots, broccoli, and red onion brings texture and color to every bite. It’s a one-pan wonder that combines simplicity with show-stopping flavors, making dinner feel like a special occasion any night of the week.
Ingredients You’ll Need
The magic of this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from the zing of Dijon mustard to the natural sweetness of honey, enhancing the chicken, while fresh vegetables roast to caramelized perfection.
- 4 boneless skinless chicken breasts: The lean protein base that soaks up all that amazing honey mustard flavor.
- 1/4 cup honey: Adds natural sweetness and helps create a glossy, sticky glaze on the chicken.
- 1/4 cup Dijon mustard: Brings a tangy kick that balances the sweetness perfectly.
- 2 tablespoons olive oil, divided: Enhances flavor and ensures the vegetables roast beautifully without drying out.
- 2 cloves garlic, minced: Infuses a subtle aroma and depth of flavor into the glaze.
- 1 tablespoon lemon juice: Adds brightness and cuts through the richness of the glaze.
- 1/2 teaspoon salt: Essential for seasoning both chicken and vegetables.
- 1/2 teaspoon black pepper: Adds a gentle kick and balances the flavors.
- 1 teaspoon dried thyme: Offers an earthy herbaceous note to the glaze and veggies.
- 2 cups baby potatoes, halved: Bring hearty texture and soak up roasting flavors.
- 1 cup carrots, sliced: Add subtle sweetness and vibrant orange color.
- 1 cup broccoli florets: Provide green freshness and a different texture contrast.
- 1 small red onion, cut into wedges: Imparts mild sweetness and a slight sharpness once roasted.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare the Oven and Glaze
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper for easy cleanup. This simple step ensures your chicken and veggies cook evenly without sticking. Next, whisk together the honey, Dijon mustard, one tablespoon olive oil, minced garlic, lemon juice, salt, pepper, and dried thyme in a small bowl. This mixture is where the magic begins—the glaze blends sweet, tangy, and herbal notes, setting the flavor foundation for your chicken.
Step 2: Coat and Arrange the Chicken
Place the chicken breasts on one side of the prepared baking sheet. Using a brush or spoon, generously coat each piece with the honey mustard glaze. This step is important so every bite of chicken will be bursting with flavor and have that beautiful caramelized exterior after roasting.
Step 3: Toss and Spread the Vegetables
In a separate bowl, toss the baby potatoes, carrots, broccoli florets, and red onion with the remaining olive oil and a pinch of salt and pepper. Make sure each vegetable piece is evenly coated to promote roasting and caramelization. Spread them out on the other side of the baking sheet so they roast alongside the chicken without overcrowding.
Step 4: Roast to Perfection
Place the baking sheet in the oven and roast for about 30 to 35 minutes. Halfway through, flip the vegetables to ensure even cooking and caramelization on all sides. The chicken should cook through to a safe internal temperature and develop a beautiful glaze, while the veggies become tender and slightly crispy. If you want an extra pop of color and a slight crisp on the edges, finish with 2 to 3 minutes under the broiler, watching carefully so nothing burns.
Step 5: Let It Rest and Serve
Once out of the oven, give the chicken a few minutes to rest so the juices seal in moisture, making it juicy and tender. Then, it’s time to plate your masterpiece and get ready for some serious compliments!
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
To elevate the dish visually and add a fresh layer of flavor, sprinkle chopped fresh parsley or thyme leaves on top just before serving. A light drizzle of extra honey or a squeeze of fresh lemon juice over the chicken can also brighten the flavors beautifully.
Side Dishes
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe pairs wonderfully with a simple green salad, garlic mashed potatoes, or even a crusty piece of bread to soak up the tasty juices. For a lighter side, consider steamed quinoa or a bed of fluffy couscous to round out the meal.
Creative Ways to Present
For a casual presentation, serve everything directly from the baking sheet at the table—it’s rustic and cozy. For a more polished look, arrange chicken and vegetables on a platter and garnish with lemon wedges and fresh herbs. Don’t hesitate to layer veggies first and place the chicken on top to create height and make it visually inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe keeps well for up to 3 days, allowing you to enjoy the wholesome flavors again as a quick lunch or easy dinner.
Freezing
If you want to save portions for longer, freeze the cooked chicken and vegetables separately in freezer-safe containers or bags. This method helps maintain the best texture. When needed, thaw overnight in the refrigerator before reheating for optimal taste.
Reheating
To reheat leftovers without drying out the chicken, warm them gently in the oven at 350°F for about 15 minutes or until heated through. Alternatively, microwave on medium power in short bursts, checking frequently to retain moisture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more juiciness and slightly richer flavor. Just keep in mind that cooking time might vary slightly due to different thickness and fat content.
What vegetables can I substitute or add?
Feel free to get creative and include Brussels sprouts, green beans, or bell peppers. Adjust roasting time as needed depending on vegetable firmness to ensure everything cooks evenly.
Is this recipe gluten-free?
Yes! All the ingredients used in this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I prepare the glaze in advance?
For sure! Making the honey mustard glaze ahead of time allows the flavors to meld beautifully. Store it in the refrigerator for up to 3 days and just brush onto the chicken before roasting.
What’s the best way to ensure the chicken stays juicy?
Don’t skip resting the chicken after roasting—it allows the juices to redistribute, resulting in moist, tender meat every time.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is one of those truly satisfying meals that combines ease, nutrition, and unforgettable flavor all on one pan. Whether you’re cooking for family, friends, or just treating yourself, it’s a fantastic way to bring warmth and deliciousness to your dinner table. I can’t wait for you to try it and make it a beloved favorite in your home too!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is an incredible ultimate dinner that’s both flavorful and easy to prepare. Tender boneless skinless chicken breasts are brushed with a sweet and tangy honey mustard glaze and roasted alongside a vibrant mix of baby potatoes, carrots, broccoli, and red onions. The result is a perfectly balanced meal with caramelized vegetables and juicy chicken breasts, ideal for a healthy weeknight or weekend feast.
Ingredients
Chicken and Glaze
- 4 boneless skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Vegetables
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 small red onion, cut into wedges
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make the Glaze: In a small bowl, whisk together the honey, Dijon mustard, 1 tablespoon of olive oil, minced garlic, lemon juice, salt, black pepper, and dried thyme until smooth and well combined.
- Glaze the Chicken: Place the chicken breasts on one side of the prepared baking sheet. Brush each breast generously with the honey mustard glaze, ensuring even coverage for maximum flavor.
- Prepare the Vegetables: In a separate bowl, toss the baby potatoes, sliced carrots, broccoli florets, and red onion wedges with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper. Spread the vegetables evenly on the opposite side of the baking sheet.
- Roast: Roast in the preheated oven for 30 to 35 minutes, flipping the vegetables halfway through the cooking time to ensure even caramelization. The chicken should be cooked through, and the vegetables tender with slight browning.
- Broil for Color (Optional): For a more vibrant, caramelized finish, broil the chicken and vegetables for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the baking sheet from the oven and let the chicken rest briefly before serving. This improves juiciness and flavor. Serve the glazed chicken breasts alongside the roasted vegetables for a complete and delicious meal.
Notes
- You can substitute chicken thighs for a juicier result, adjusting cooking time as needed.
- Add Brussels sprouts or green beans to the vegetable mix if preferred, but adjust the roasting time accordingly.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Broiling at the end is optional but adds a beautiful golden finish to both chicken and vegetables.
