Honey Mustard Glazed Chicken with Roasted Vegetables

Why You’ll Love This Recipe

Are you searching for a weeknight dinner that’s both incredibly flavorful and surprisingly simple to prepare, and can be made in under an hour? The Honey Mustard Glazed Chicken with Roasted Vegetables is your answer! This dish consistently receives rave reviews for its perfect balance of sweet, tangy, and savory notes. Imagine juicy, tender chicken coated in a glistening, golden glaze, nestled amongst beautifully caramelized roasted vegetables. It’s a complete meal on a single baking sheet, minimizing cleanup without compromising on taste or presentation. This recipe addresses the common challenge of creating a wholesome meal that satisfies everyone at the table, proving that healthy eating can be absolutely delicious.

Ingredients You’ll Need

For the Chicken and Honey Mustard Glaze

• 1.5 lbs boneless, skinless chicken thighs or breasts: Thighs stay more tender, but breasts are a great leaner option. Cut into 1-1.5 inch pieces for even cooking.
• 1/4 cup Dijon mustard: For that classic tangy bite. Whole grain mustard can add a delightful textural element.
• 3 tablespoons honey: The star of our sweet glaze. Maple syrup or agave nectar are good vegan/alternative sweeteners.
• 2 tablespoons olive oil: Or avocado oil, for richness and healthy fats.
• 1 tablespoon apple cider vinegar: Balances the sweetness with a touch of acidity. White wine vinegar works too.
• 1 teaspoon garlic powder: Or 2 cloves fresh minced garlic for a more pungent flavor.
• 1/2 teaspoon paprika: Adds a touch of color and mild smoky flavor. Smoked paprika is excellent here.
• Salt and freshly ground black pepper: To taste, enhancing all the flavors.

For the Roasted Vegetables

• 1 lb broccoli florets: Cut into bite-sized pieces. Cauliflower or Brussels sprouts are fantastic substitutes.
• 2 medium bell peppers (any color): Sliced into strips for sweetness and vibrant color. Red and yellow peppers are particularly sweet when roasted.
• 1 medium red onion: Cut into wedges. Sweet onions or shallots offer a mellower flavor.
• 2 tablespoons olive oil: To help the vegetables roast to a perfect tender-crisp and caramelize beautifully.
• Salt and freshly ground black pepper: To season, bringing out the natural sweetness of the vegetables.

Recipe Timing

Compared to an average one-pan chicken and vegetable recipe which often takes around 60 minutes total, this Honey Mustard Glazed Chicken with Roasted Vegetables is a quicker weeknight warrior. The prep is minimal, and the active cooking time is efficient, making it ideal for busy evenings.

How to Make Honey Mustard Glazed Chicken with Roasted Vegetables

1. Preheat Oven and Prep Vegetables

Start by preheating your oven to 400°F (200°C). This ensures a hot environment for efficient roasting, which is key to achieving wonderfully caramelized vegetables and perfectly cooked chicken. While the oven heats, wash and prepare your vegetables. Chop the broccoli into bite-sized florets, slice the bell peppers into strips, and cut the red onion into wedges. Toss these vegetables on a large baking sheet with 2 tablespoons of olive oil, a good pinch of salt, and freshly ground black pepper. Spread them in a single layer to allow for even cooking and browning.

2. Prepare the Honey Mustard Glaze

In a small bowl, whisk together the Dijon mustard, honey, 2 tablespoons of olive oil, apple cider vinegar, garlic powder, and paprika. Season with a little salt and pepper. This simple yet flavorful glaze will coat the chicken and infuse it with a delightful sweet and tangy essence. Taste and adjust seasonings if needed – perhaps a touch more honey for sweetness or vinegar for tang.

3. Prepare the Chicken

If you’re using chicken breasts, you might want to trim any excess fat. For both thighs and breasts, cut the chicken into uniform 1-1.5 inch pieces. This size ensures that the chicken cooks through at the same rate as the vegetables, preventing individual pieces from becoming dry or undercooked. Place the chicken pieces in a medium bowl. Pour about half of the prepared honey mustard glaze over the chicken and toss to coat evenly. Reserve the remaining glaze for later.

4. Roast the Vegetables (Initial Roast)

Place the seasoned vegetables in the preheated oven and roast for 15 minutes. This initial roast allows the vegetables to soften and begin to caramelize before the chicken is added, ensuring they reach the ideal tender-crisp texture without becoming mushy.

5. Add Chicken and Glaze

After the initial 15 minutes of roasting for the vegetables, carefully remove the baking sheet from the oven. Push the vegetables to the sides of the baking sheet to make space in the center. Add the glazed chicken pieces to the empty space in the middle of the pan. Drizzle the remaining honey mustard glaze over the chicken.

6. Continue Roasting and Glazing

Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly browned. For an extra glossy finish and intense flavor, you can spoon some of the pan juices over the chicken during the last 5-10 minutes of cooking. The goal is a beautiful golden glaze on the chicken and perfectly roasted vegetables.

7. Rest and Serve

Once cooked, remove the baking sheet from the oven. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring a more tender and moist chicken. Serve the honey mustard glazed chicken directly from the pan alongside the roasted vegetables. Garnish with fresh parsley or a sprinkle of sesame seeds if desired.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on ingredients and portion sizes.

• Calories: Approximately 350-450 per serving (depending on chicken cut and portion size)
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 15-25g
• Fiber: 3-5g

Healthier Alternatives

This recipe is already quite wholesome, but here are a few ways to make it even healthier without sacrificing flavor:

• Chicken Breasts: Opt for boneless, skinless chicken breasts for a leaner protein source.
• Reduced Honey: Slightly decrease the amount of honey in the glaze and enhance sweetness with a sugar-free alternative or a touch more fruit juice.
• More Veggies: Bulk up the vegetable mix with nutrient-dense options like zucchini, asparagus, sweet potatoes, or Brussels sprouts.
• Whole Grain Mustard: Use whole grain mustard instead of Dijon for added fiber and a slightly less processed option.
• Cooking Oil: Use a minimal amount of a healthy oil like extra virgin olive oil or avocado oil.

Serving Suggestions

This dish is a complete meal on its own! However, if you’d like to extend it, consider serving it with:

• A side of quinoa or brown rice for extra fiber and complex carbohydrates.
• A light, fresh salad with a vinaigrette dressing to complement the rich glaze.
• A dollop of plain Greek yogurt or sour cream for a cooling contrast.
• A sprinkle of toasted sesame seeds or chopped fresh parsley for added texture and freshness.

Common Mistakes to Avoid

• Overcrowding the Pan: This is crucial! If the chicken and vegetables are too crowded, they will steam instead of roast, resulting in a lack of browning and caramelization. Use two baking sheets if necessary.
• Uneven Cutting: Ensure chicken and vegetables are cut into similar-sized pieces for even cooking.
• Under-seasoning: Don’t be shy with salt and pepper on both the vegetables and the chicken – they are key flavor enhancers.
• Not Preheating the Oven: A hot oven is essential for achieving that desirable roast.
• Overcooking the Chicken: Chicken can dry out quickly. Use a meat thermometer to ensure it reaches 165°F (74°C) without going much higher.

Storing Your Delicious Dish

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and vegetables in a skillet over medium-low heat, or in the oven at 300°F (150°C) until heated through. You can also enjoy it cold on top of a salad.

Enjoy Your Flavorful Meal!

This Honey Mustard Glazed Chicken with Roasted Vegetables is a testament to how simple ingredients can create something truly spectacular. It’s a balanced, flavorful, and satisfying meal that’s perfect for busy weeknights or when you want a healthy yet impressive dish. Give it a try and let the deliciousness speak for itself! What are your favorite vegetables to roast alongside chicken? Share your thoughts in the comments below!

Frequently Asked Questions

Honey Mustard Glazed Chicken with Roasted Vegetables

• Author: Chef Mia

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Description

This Honey Mustard Glazed Chicken with Roasted Vegetables is a flavorful and wholesome dish perfect for any occasion. The juicy, tender chicken is coated in a sweet and tangy glaze, while the roasted vegetables add vibrant color and a caramelized crunch. Whether you’re making a quick weeknight meal or a dish to impress your guests, this recipe is a winner!

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Ingredients

Scale 1x2x3x

• 4boneless, skinless chicken breasts (or thighs)
• 3 tbsphoney
• 2 tbspDijon mustard
• 2cloves garlic, minced
• 2 tbspolive oil (divided)
• 3 cupsmixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli)
• Salt and pepper to taste
• Fresh parsley or thyme for garnish (optional)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together honey, Dijon mustard, minced garlic, 1 tablespoon olive oil, salt, and pepper.
3. Season the chicken breasts with salt and pepper on both sides. Place them on one side of the prepared baking sheet. Brush the honey mustard glaze generously over each piece.
4. In a separate bowl, toss the chopped vegetables with 1 tablespoon olive oil, salt, and pepper. Spread the vegetables on the other side of the baking sheet in a single layer.
5. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly caramelized edges.
6. Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley or thyme if desired. Serve warm with the roasted vegetables.

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Notes

To add a crunchy texture, sprinkle toasted nuts like almonds or pecans over the dish before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet until warmed through.
Feel free to customize the vegetables based on what’s in season or what you have on hand!
Boneless, skinless chicken thighs can be used instead of chicken breasts for a richer flavor.