Description
This Honey Mustard Glazed Chicken with Roasted Vegetables recipe features tender, juicy chicken breasts coated in a sweet and tangy honey mustard sauce, paired perfectly with oven-roasted baby red potatoes, carrots, and red onions. A simple and wholesome one-pan meal that’s easy to prepare and packed with flavor.
Ingredients
For the Chicken and Glaze
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Roasted Vegetables
- 1 pound baby red potatoes, quartered
- 1 pound carrots, peeled and chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare the honey mustard glaze: In a small bowl, whisk together the honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper until well combined into a smooth glaze.
- Coat the chicken: Place the chicken breasts in a baking dish and pour the honey mustard mixture over them. Use a spoon or brush to evenly coat each piece, ensuring they are fully glazed for maximum flavor.
- Toss the vegetables: In a separate bowl, combine the quartered baby red potatoes, chopped carrots, and chopped red onion. Drizzle with olive oil and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
- Arrange vegetables around chicken: Transfer the tossed vegetables into the baking dish, arranging them around the chicken breasts so they cook together.
- Bake the dish: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Bake until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve the honey mustard glazed chicken hot, accompanied by the roasted vegetables. Enjoy your wholesome and flavorful meal!
Notes
- For extra tenderness, marinate the chicken in the honey mustard sauce for 30 minutes before baking.
- Feel free to substitute vegetables with other favorites like Brussels sprouts or sweet potatoes.
- Use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F (74°C).
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to retain moisture.
