Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
If you’re craving a cozy, flavor-packed meal that practically makes itself, Honey Mustard Glazed Chicken with Roasted Vegetables is about to become your new weeknight hero. This vibrant, sheet-pan wonder brings together juicy chicken thighs glazed in a tangy-sweet honey mustard sauce and a rainbow of perfectly roasted vegetables. Every bite delivers that irresistible combo of savory, sweet, and a gentle kick of spice. It’s the ultimate fuss-free dish that’s just as perfect for family dinners as it is for impressing friends, and cleanup is a breeze too!
Ingredients You’ll Need
The ingredient list for Honey Mustard Glazed Chicken with Roasted Vegetables is blissfully simple, but each one matters—each brings its own character, whether it’s depth, brightness, or a pop of color. Here’s what you’ll need and why you won’t want to skip a single item.
- Chicken Thighs (4 boneless, skinless): Juicy, tender, and full of flavor, thighs are the perfect canvas for a rich glaze.
- Dijon Mustard (3 tablespoons): Adds sharpness and tang, creating the backbone of the honey mustard sauce.
- Honey (2 tablespoons): Sweetens the glaze and helps it caramelize beautifully in the oven.
- Whole Grain Mustard (1 tablespoon): Brings delightful texture and a burst of extra mustardy flavor.
- Olive Oil (1 tablespoon for glaze + 1 tablespoon for veggies): Keeps the chicken juicy and the veggies crisp-tender.
- Apple Cider Vinegar (2 teaspoons): Adds a bright, subtle acidity to balance the sweetness.
- Garlic (1 clove, minced): The secret to a savory, aromatic kick.
- Salt (1/2 teaspoon): Essential for seasoning every layer of the dish.
- Black Pepper (1/4 teaspoon): A touch of heat to round out the flavors.
- Baby Potatoes (2 cups, halved): Creamy and hearty, they soak up all the tasty pan juices.
- Carrots (2 cups, sliced): Sweet, earthy, and so colorful when roasted.
- Red Onion (1, cut into wedges): Roasts up sweet and mellow, adding depth to the veggies.
- Dried Thyme (1/2 teaspoon): Gives the vegetables a rustic, herby aroma that’s irresistible.
- Fresh Parsley (for garnish, optional): Adds a fresh, green finish that brightens the plate.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables
Step 1: Preheat and Prep Your Sheet Pan
Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. This simple step ensures a fast cleanup and helps everything roast evenly without sticking. Trust me, you’ll thank yourself later when you’re not scrubbing pans after dinner!
Step 2: Whisk Together the Glorious Glaze
In a small bowl, whisk the Dijon mustard, honey, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt, and pepper until smooth. This honey mustard mixture is what makes Honey Mustard Glazed Chicken with Roasted Vegetables truly shine, transforming humble ingredients into an unbelievably flavorful meal.
Step 3: Marinate the Chicken
Place the chicken thighs in a shallow dish or a zip-top bag, then pour half of the honey mustard glaze over them. If you have an extra 15–30 minutes, let them marinate—this lets all those bold flavors really sink in. If you’re short on time, even a quick coating will do wonders.
Step 4: Prep the Vegetables
While the chicken is marinating, arrange the baby potatoes, carrots, and red onion on your prepared baking sheet. Drizzle with olive oil and sprinkle over the dried thyme. Toss everything together right on the pan, making sure all the veggies are evenly coated for maximum flavor and that perfect roasted texture.
Step 5: Assemble and Glaze
Nestle the marinated chicken thighs among the vegetables on the baking sheet. Spoon the remaining honey mustard glaze over the chicken pieces, making sure they’re fully coated. As it roasts, that glaze will caramelize into a sticky, golden finish that’s downright irresistible.
Step 6: Roast to Perfection
Pop the pan into your preheated oven and roast for 30 to 35 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized. For extra color and a hint of crispness, broil for 2–3 minutes at the end—just keep a close eye so nothing burns!
Step 7: Garnish and Serve
Finish your Honey Mustard Glazed Chicken with Roasted Vegetables with a sprinkle of fresh parsley for a burst of color and freshness. Serve warm, straight from the pan, and get ready for the compliments to roll in!
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables
Garnishes
A finishing touch of chopped fresh parsley or even a scattering of chives brightens up the dish and adds a pop of green that’s as pretty as it is flavorful. For a little zing, try a light squeeze of lemon juice over the chicken just before serving.
Side Dishes
This dish is a meal in itself, but it’s lovely alongside a crisp green salad or some fluffy steamed rice to soak up the extra honey mustard glaze. Crusty bread is another favorite—perfect for mopping up every last drop from your plate.
Creative Ways to Present
If you’re hosting, serve Honey Mustard Glazed Chicken with Roasted Vegetables on a large platter, arranging the vegetables around the chicken for a rustic, shareable look. For a modern twist, portion everything into shallow bowls and drizzle a little extra glaze on top.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Glazed Chicken with Roasted Vegetables stores beautifully. Cool everything to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. The flavors deepen as they sit, making leftovers even more delicious.
Freezing
You can freeze portions of the cooked chicken and vegetables—just let them cool first, then pack into freezer-safe containers. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, spread the chicken and vegetables on a baking sheet, cover loosely with foil, and warm in a 350°F oven until heated through (about 15–20 minutes). For a quick lunch, the microwave works too—just be careful not to overcook and dry out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though you’ll want to reduce the roasting time since they cook faster. Just keep an eye on them so they stay juicy and don’t dry out.
What other vegetables can I use?
This recipe is flexible—swap in parsnips, Brussels sprouts, sweet potatoes, or whatever is in season. Just cut everything to similar sizes so they roast evenly alongside the chicken.
How can I make the glaze spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the honey mustard mixture for a gentle kick. It’s a fun way to personalize the flavor to your liking!
Is this dish gluten-free?
Yes, as written, Honey Mustard Glazed Chicken with Roasted Vegetables is naturally gluten-free. Just double-check your mustards and vinegars to ensure no hidden gluten-containing ingredients are used.
Can I prep this meal ahead of time?
Definitely! You can marinate the chicken and chop the vegetables a day in advance. Store them separately in the fridge, then assemble and roast when you’re ready for a fresh, hot meal.
Final Thoughts
I truly hope you give Honey Mustard Glazed Chicken with Roasted Vegetables a spot on your dinner table soon. It’s the kind of recipe that turns an ordinary evening into something special, with minimal effort and maximum reward. Happy cooking!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a delicious and easy sheet pan dinner combining tender chicken thighs marinated in a tangy honey mustard sauce, paired with perfectly roasted baby potatoes, carrots, and red onion. It’s a wholesome, gluten-free main course perfect for a healthy weeknight meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
For Garnish:
- Fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, olive oil, apple cider vinegar, minced garlic, salt, and black pepper until smooth and well combined.
- Marinate Chicken: Place the chicken thighs in a shallow dish or zip-top bag and pour half of the honey mustard glaze over them. Toss to coat thoroughly and marinate for 15–30 minutes if you have time. This step helps infuse flavor and keep the chicken moist.
- Prepare Vegetables: On the prepared baking sheet, spread out the baby potatoes, sliced carrots, and red onion wedges. Drizzle them with olive oil and sprinkle with dried thyme. Toss gently to coat all pieces evenly.
- Arrange Chicken and Vegetables: Nestle the marinated chicken thighs among the vegetables on the baking sheet. Spoon the remaining honey mustard glaze over the chicken pieces for extra flavor and caramelization.
- Roast: Place the baking sheet in the oven and roast for 30–35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and golden around the edges.
- Optional Broil: For extra browning on the chicken skin and vegetables, broil for the last 2–3 minutes of cooking. Keep a close eye to avoid burning.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley if desired, and serve warm. Enjoy this balanced and flavorful meal straight from the pan for easy cleanup.
Notes
- You can substitute boneless chicken breasts if preferred; just adjust cooking time accordingly as breasts cook faster.
- Feel free to swap the vegetables with seasonal options such as parsnips, Brussels sprouts, or sweet potatoes based on availability and preference.
- Marinating the chicken longer will enhance flavor but is not mandatory if short on time.
- Broiling at the end develops a lovely caramelized crust on the chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 10 g
- Sodium: 470 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
