If you are craving a wholesome, comforting dinner that feels like a warm hug on a plate, the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is the perfect go-to. This delightful dish brings together tender, juicy chicken coated in a sweet and tangy honey mustard glaze paired beautifully with caramelized, perfectly roasted vegetables that burst with color and flavor. It’s simple enough for a weeknight but special enough to serve when you want to impress without the fuss. The balance of sweetness, tang, and savory herbs will quickly make this recipe a family favorite that you return to again and again.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the way each ingredient plays a star role in creating a harmonious blend of flavors and textures. Every component, from the tangy mustard to the crisp vegetables, is essential to building that irresistible profile.
- 4 boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for leaner protein; both work wonderfully.
- 1/4 cup Dijon mustard: Provides creamy tang and depth for the glaze.
- 2 tablespoons honey: Adds just the right touch of natural sweetness to balance the mustard’s sharpness.
- 1 tablespoon whole grain mustard (optional): Brings a bit of texture and a more robust mustard flavor if you like a little extra punch.
- 2 tablespoons olive oil (divided): Helps roast the vegetables to perfection and keeps the chicken moist.
- 1 tablespoon apple cider vinegar or lemon juice: Enhances the glaze with a subtle bright acidity.
- 1 teaspoon garlic powder: Infuses mild, savory warmth into the glaze.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Seasoning essentials that amplify flavors.
- 2 cups baby potatoes, halved: Their creamy texture and golden crust after roasting make every bite heavenly.
- 1 cup baby carrots: Sweet and tender, they complement the glaze perfectly.
- 1 red onion, sliced: Adds a mild sharpness and lovely color contrast.
- 1 zucchini, sliced: Brings a fresh, soft texture that balances the heartier vegetables.
- 1 teaspoon dried Italian herbs or thyme: A fragrant herb mix that ties the whole dish together beautifully.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare the Glaze
Start by preheating your oven to a cozy 400°F (200°C). In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if you have it, half of the olive oil, apple cider vinegar or lemon juice, garlic powder, salt, and black pepper. This mixture forms your honey mustard glaze that will cling and caramelize on the chicken, delivering that perfect balance of sweet and tangy.
Step 2: Toss the Vegetables
In a large bowl, give your baby potatoes, carrots, red onion, and zucchini a good toss with the remaining olive oil and dried Italian herbs. Sprinkle just a little salt and pepper to season. This step ensures the vegetables roast evenly and develop those irresistible golden edges.
Step 3: Arrange and Glaze
Spread the seasoned vegetables evenly over a large baking sheet or dish. Nestle your chicken pieces among them, making sure each piece has some room. Brush the chicken generously with the honey mustard glaze, saving a bit for basting later. This initial coating helps lock in moisture while infusing layers of flavor.
Step 4: Roast to Perfection
Pop the whole sheet into your preheated oven for 25 to 30 minutes. Halfway through, baste the chicken with the remaining glaze to build even more depth and a sticky, delicious finish. You’ll know it’s ready when the chicken hits an internal temperature of 165°F and the vegetables are tender with caramelized edges waiting to be devoured.
Step 5: Rest and Enjoy
Once done, let everything rest for about 5 minutes to let the juices redistribute. Serving warm with those lovely pan juices and perhaps a sprinkle of fresh herbs brings this dish to a whole new level of deliciousness.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
Adding fresh herbs such as parsley, thyme, or chives on top just before serving adds a burst of color and fresh aroma that complements the rich glaze beautifully.
Side Dishes
This recipe is quite complete on its own, but if you want to offer more options, a crisp green salad or a simple quinoa pilaf makes a lovely light counterbalance to the roasted goodness.
Creative Ways to Present
For a cozy family dinner, serve straight from the sheet pan, letting everyone help themselves. For a more elegant occasion, plate each portion individually, drizzle a little extra glaze on the chicken, and scatter microgreens or edible flowers for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the honey mustard glazed chicken and roasted vegetables in an airtight container in the refrigerator for up to 3 days. This makes for an easy, ready-made meal perfect for busy days.
Freezing
You can freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Just thaw it overnight in the fridge to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F for about 15-20 minutes or until heated through. This method helps to keep the chicken juicy and vegetables crispy, unlike the microwave where textures can suffer.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving during roasting, adding extra flavor, but breasts work perfectly if you prefer leaner meat.
Is this recipe gluten-free?
Yes, the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is naturally gluten-free as it uses simple, whole ingredients without any wheat-based products.
Can I swap the vegetables for others?
Definitely. Seasonal vegetables like Brussels sprouts, sweet potatoes, or bell peppers can be substituted or added for a different twist and exciting variations.
What if I don’t have whole grain mustard?
No worries! The whole grain mustard is optional. Dijon mustard alone provides plenty of flavor and the glaze will still taste amazing.
How long can I marinate the chicken in the glaze?
If you want, you can marinate the chicken in the glaze for 30 minutes to an hour before roasting for even more intense flavor, but it’s delicious either way when baked right away.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is one of those effortless meals that feels special every time. It’s a beautiful balance of sweet, tangy, and savory paired with hearty roasted veggies that will have everyone asking for seconds. Whether it’s a busy weeknight or a relaxed weekend dinner, I promise this dish will quickly become one of your favorites to make and share.
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a delicious and healthy one-pan meal featuring tender chicken breasts or thighs baked alongside a medley of caramelized baby potatoes, carrots, red onion, and zucchini. The chicken is coated in a flavorful honey mustard glaze that balances tangy and sweet notes, making it perfect for an easy weeknight dinner or meal prep option. Roasting enhances the natural sweetness of the vegetables while keeping everything juicy and satisfying.
Ingredients
For the Honey Mustard Glaze
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon whole grain mustard (optional)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken and Vegetables
- 4 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 teaspoon dried Italian herbs or thyme
- Salt and pepper, to taste
Instructions
- Preheat and prepare glaze: Preheat your oven to 400°F (200°C). In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), 1 tablespoon olive oil, apple cider vinegar or lemon juice, garlic powder, salt, and black pepper until smooth and well combined. Set this glaze aside.
- Toss vegetables: In a large mixing bowl, combine baby potatoes, baby carrots, sliced red onion, and sliced zucchini. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with dried Italian herbs. Season lightly with salt and pepper, then toss thoroughly to coat all the vegetables evenly.
- Arrange on sheet pan: Spread the vegetables in an even layer on a large sheet pan or baking dish. Nestle the chicken breasts or thighs among the vegetables on the pan.
- Glaze the chicken: Generously brush the honey mustard glaze over each piece of chicken, ensuring they are well coated. Reserve a little glaze to baste the chicken halfway through roasting for extra flavor and moisture.
- Roast: Place the sheet pan in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized. About 5–10 minutes before the end of cooking time, baste the chicken with the reserved glaze to intensify the flavor.
- Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve the chicken warm with the roasted vegetables and pan juices. Garnish with fresh herbs if desired.
Notes
- You can substitute seasonal vegetables like Brussels sprouts, sweet potatoes, or bell peppers depending on availability and preference.
- This recipe is easy to prep ahead and refrigerate, making it perfect for convenient weeknight dinners or meal prep for the week.
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked and safe to eat.
- Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
