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
Scale
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.
