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
Scale
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.
