If you’re craving a dish that feels like a warm hug on a plate, look no further than this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe. It perfectly balances the sweet tang of honey and mustard with tender, juicy chicken breasts and a colorful medley of roasted baby potatoes, carrots, and red onions. Every bite offers a delightful contrast of flavors and textures that’s both satisfying and comforting. This recipe is straightforward but so rewarding, making it an ideal weeknight dinner or a special meal to share with family and friends.
Ingredients You’ll Need
The magic of this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe lies in its simple, wholesome ingredients. Each element brings its own special touch—sweetness, spice, earthiness, and freshness—that comes together beautifully in the final dish.
- 4 boneless, skinless chicken breasts: Choose evenly sized breasts for uniform cooking and succulent meat.
- 1/2 cup honey: Adds natural sweetness and caramelizes beautifully as it roasts.
- 1/4 cup Dijon mustard: Brings a bold, tangy kick that balances the honey’s sweetness.
- 2 cloves garlic, minced: Infuses savory depth and aromatic flavor throughout the dish.
- 1 teaspoon dried thyme: Provides an herby note that complements both chicken and vegetables.
- 1 teaspoon salt: Enhances all the flavors and seasons everything perfectly.
- 1/2 teaspoon black pepper: Adds a gentle heat and complexity.
- 1 pound baby red potatoes, quartered: These tender, creamy potatoes roast to golden perfection.
- 1 pound carrots, peeled and chopped: Sweet and vibrant, they caramelize wonderfully in the oven.
- 1 red onion, chopped: Adds color and a subtle sweetness once roasted.
- 2 tablespoons olive oil: Coats the vegetables to promote browning and richness.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 400°F (200°C). This temperature is just right to roast the chicken until juicy and tender while giving the vegetables that perfect golden caramelization. Make sure your oven is fully preheated before moving on to the next steps to achieve even cooking.
Step 2: Whip Up the Honey Mustard Glaze
In a small bowl, mix the honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper. This glaze is the star of the show—it’s sweet, tangy, and bursting with flavor all at once. When you pour it over the chicken, it coats every inch, building a deliciously sticky and flavorful crust as it bakes.
Step 3: Prepare the Chicken
Place the chicken breasts in a baking dish and generously pour the honey mustard mixture over them. Use a spoon or a brush to make sure each breast is evenly coated. This allows the marinade to seep into the meat, keeping it moist and packing it full of that irresistible tangy-sweet goodness.
Step 4: Toss the Vegetables
In a separate bowl, toss the quartered potatoes, chopped carrots, and red onion with olive oil along with a pinch of salt and pepper. The olive oil helps create a crispy, golden surface on the vegetables, while the seasoning enhances their natural sweetness. Giving your vegetables room around the chicken in the baking dish will ensure everything cooks evenly and gets those glorious roasted edges.
Step 5: Arrange and Roast Together
Arrange the tossed vegetables evenly around the glazed chicken breasts in the baking dish. Pop the entire dish into the oven and roast for 25-30 minutes. This timing typically cooks the chicken through and softens the vegetables, but always check that the chicken reaches an internal temperature of 165°F for safety. The combination of roasted veggies alongside glossy, glazed chicken is a true flavor sensation.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves right before serving adds a pop of color and freshness that livens up the whole dish. A light drizzle of extra honey mustard glaze reserved from the marinade can also be spooned over the chicken for an extra layer of flavor and visual appeal.
Side Dishes
While the roasted potatoes and carrots already make for a satisfying meal, you can serve this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe alongside a simple green salad or steamed green beans for added crunch and a touch of earthiness. A crusty bread roll also pairs nicely to soak up any leftover sauce in the dish.
Creative Ways to Present
For a family-style gathering, serve the chicken and vegetables rustic-style straight from the baking dish, encouraging everyone to dig in. Alternatively, slice the chicken breasts and fan them out on individual plates with the roasted vegetables artistically arranged, then finish with a sprinkle of fresh herbs for an elegant look that’s still cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. This makes for an easy lunch or dinner option that just needs reheating, and the flavors often deepen overnight.
Freezing
If you’d like to keep this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe on hand longer, you can freeze cooked chicken and vegetables in a freezer-safe container or bag for up to 2 months. To preserve texture, consider freezing the chicken and vegetables separately.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to keep the chicken moist and the vegetables tender but not mushy. Alternatively, use a microwave on medium power, covering the dish to retain moisture and prevent drying out.
FAQs
Can I use bone-in chicken breasts for this recipe?
Yes, you can use bone-in chicken breasts, but you may need to increase the cooking time by about 10-15 minutes to ensure the chicken cooks through completely. Always check the internal temperature to confirm.
Is Dijon mustard essential or can I substitute it?
Dijon mustard gives a distinctive tanginess and smooth texture that complements the honey well. If you don’t have Dijon, a spicy brown mustard or whole grain mustard can be used, but the taste will vary slightly.
Can I add other vegetables to this recipe?
Absolutely! Vegetables like Brussels sprouts, zucchini, or parsnips would roast nicely alongside the potatoes and carrots. Just be mindful of cooking times since different vegetables may vary in how quickly they soften.
How can I make the chicken extra juicy?
Marinate the chicken breasts in the honey mustard mixture for at least 30 minutes before baking, or even overnight if possible. This helps tenderize the meat and infuse more flavor, resulting in an even juicier bite.
Is this recipe gluten-free?
Yes, this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is naturally gluten-free as long as you ensure the Dijon mustard you use does not contain gluten-containing ingredients.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is more than just a meal—it’s a celebration of simple ingredients transformed into something truly special. Whether you’re cooking for yourself, family, or friends, the sweet and tangy glaze paired with perfectly roasted veggies is sure to bring smiles to the table. Give it a try—you might just find your new favorite weeknight dinner!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a simple yet flavorful one-pan meal featuring tender chicken breasts coated in a sweet and tangy honey mustard glaze, perfectly complemented by roasted baby red potatoes, carrots, and red onions. Baked to perfection, this dish offers a balanced combination of protein and hearty vegetables with minimal prep and cook time.
Ingredients
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
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 (for vegetables)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare the glaze: In a small bowl, whisk together honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper until well combined to create a flavorful honey mustard sauce.
- Coat the chicken: Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring each piece is thoroughly coated to infuse the chicken with sweet and tangy flavor during baking.
- Prepare the vegetables: In a separate bowl, toss the quartered baby red potatoes, chopped carrots, and chopped red onion with olive oil, salt, and pepper to evenly coat them for roasting.
- Arrange in baking dish: Spread the coated vegetables around the chicken breasts in the baking dish, making sure to distribute them evenly for uniform cooking.
- Bake: Place the baking dish in the preheated oven and roast for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender when pierced with a fork.
- Serve: Remove from the oven and serve the honey mustard glazed chicken hot alongside the roasted vegetables. Enjoy your hearty and delicious meal!
Notes
- You can use a meat thermometer to ensure the chicken is perfectly cooked.
- Feel free to substitute or add other vegetables like green beans or Brussels sprouts.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier version, add a pinch of cayenne pepper to the honey mustard mixture.
