There is something incredibly satisfying about the perfect balance of sweet and tangy flavors in the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe. This dish brings together juicy, tender chicken breasts glazed in a luscious honey mustard sauce, alongside vibrant roasted potatoes, carrots, and onions. Every bite bursts with warmth and comfort, making it an ideal meal for both busy weeknights and cozy weekend dinners. The simplest ingredients come together in harmony to create a dish that’s both wholesome and irresistibly delicious.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays an essential role in building the rich flavor profile and inviting texture of this dish. From the sweetness of honey to the earthiness of thyme, every element enhances the overall experience.
- 4 boneless, skinless chicken breasts: Your protein base, providing juicy and lean meat perfect for glazing.
- 1/2 cup honey: Adds natural sweetness and helps create that glossy, sticky glaze that keeps the chicken moist.
- 1/4 cup Dijon mustard: Brings a tangy, sharp contrast to the honey for depth of flavor.
- 2 cloves garlic, minced: Infuses a mellow pungency that heightens the overall taste.
- 1 teaspoon dried thyme: Offers an herbal, slightly minty note that complements the chicken beautifully.
- 1 teaspoon salt: Essential for enhancing all the flavors and seasoning the dish evenly.
- 1/2 teaspoon black pepper: Adds gentle heat and complexity without overpowering.
- 1 pound baby red potatoes, quartered: Their creamy interiors and thin skins roast perfectly alongside the chicken.
- 1 pound carrots, peeled and chopped: Bring natural sweetness and vibrant color as they caramelize in the oven.
- 1 red onion, chopped: Adds a lovely mild sharpness and tender texture after roasting.
- 2 tablespoons olive oil: Helps the vegetables roast evenly and become perfectly tender and golden.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). This high heat is key to getting your chicken beautifully glazed and your vegetables roasted to perfection simultaneously. Preheating ensures everything cooks evenly and locks in those irresistible flavors.
Step 2: Make the Honey Mustard Glaze
In a small bowl, whisk together the honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper. This simple yet vibrant sauce is the star that will coat the chicken, bringing a mouthwatering sweet and tangy finish that makes every bite memorable.
Step 3: Coat the Chicken
Place the chicken breasts in a baking dish. Pour the honey mustard mixture over them, using a spoon or your hands to ensure each piece is lovingly and evenly coated. This step is crucial for developing that sticky, flavorful crust as the chicken bakes.
Step 4: Toss and Arrange the Vegetables
In a separate bowl, toss your baby red potatoes, chopped carrots, and red onion with olive oil, a sprinkle of salt, and black pepper. Make sure every piece shines with a thin coating of oil to roast up tender and slightly caramelized. Arrange the veggies evenly around the chicken in the baking dish—this lets all the flavors mingle in the oven.
Step 5: Bake to Perfection
Once your chicken and veggies are ready, slide the baking dish into the oven. Bake for 25 to 30 minutes until your chicken is cooked through and the vegetables are soft and golden. The honey mustard glaze will thicken and bubble, creating that gorgeous mouthwatering finish.
Step 6: Rest and Serve
After baking, let the chicken rest for a few minutes before serving. This helps the juices settle and keeps the meat tender and juicy. Now you’re ready to enjoy the full magic of the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe!
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a pop of color and light herbal brightness to the dish. Lemon zest or a few lemon wedges can also be served on the side for a subtle citrus lift that pairs wonderfully with the honey mustard flavors.
Side Dishes
Although the roasted vegetables are a hearty accompaniment themselves, you could add a fresh green salad or some fluffy quinoa for extra texture and nutrition. Creamy mashed potatoes or a crusty loaf of bread are also excellent choices to soak up any leftover glaze.
Creative Ways to Present
For a more elegant table setting, slice the chicken breasts thinly and fan them out over a bed of the roasted vegetables. Drizzle any remaining glaze from the pan on top. You can also serve this dish family-style in a large platter to encourage sharing and conversation around the dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making this dish a perfect candidate for next-day lunches or a quick reheat dinner.
Freezing
You can freeze the cooked chicken and vegetables, but keep them separate if possible to maintain texture. Use freezer-safe containers or bags to avoid freezer burn, and label with the date. They will maintain the best quality for up to 2 months.
Reheating
To enjoy leftovers, gently reheat the chicken and vegetables in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes. This helps retain the glaze’s shine and the crispness of the roasted veggies better than microwaving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will offer a slightly richer flavor and juicier texture. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.
Is it possible to make this recipe dairy-free?
Yes, this recipe is naturally dairy-free, so it’s perfect for those avoiding dairy. Just ensure your Dijon mustard does not contain any hidden dairy ingredients.
What other vegetables can I use for roasting?
Feel free to experiment with vegetables like Brussels sprouts, sweet potatoes, or parsnips. Just keep them chopped into similar sizes to ensure even roasting alongside the chicken.
How can I make the glaze more tangy?
If you prefer a tangier glaze, add a splash of apple cider vinegar or fresh lemon juice to the honey mustard mixture before coating the chicken.
Can this recipe be doubled for a larger group?
Yes, it’s easy to double or even triple this recipe. Just use a larger baking dish or multiple dishes and make sure to space the chicken and vegetables evenly for consistent cooking.
Final Thoughts
Give the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe a try—you’ll soon see why it’s become a beloved classic in so many homes. Its effortless preparation, balanced flavors, and wholesome ingredients come together to create a meal that comforts and delights time after time. Once you make it, it will surely become one of your favorite go-to dinners, perfect for sharing with family and friends.
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A flavorful and easy-to-make Honey Mustard Glazed Chicken served with perfectly roasted baby red potatoes, carrots, and red onions. This one-pan oven-baked dish combines a sweet and tangy honey mustard sauce with tender chicken breasts and savory vegetables for a wholesome family meal.
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
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Make honey mustard glaze: In a small bowl, whisk together honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper until well combined.
- Coat chicken: Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, making sure each piece is evenly coated with the glaze.
- Prepare vegetables: In a separate bowl, toss the quartered baby red potatoes, peeled and chopped carrots, and chopped red onion with olive oil, salt, and pepper until vegetables are thoroughly coated.
- Arrange in baking dish: Arrange the vegetables around the chicken breasts within the same baking dish, creating an even layer around the meat.
- Bake: Place the baking dish into the preheated oven and bake for 25 to 30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
- Serve: Remove from oven, serve hot, and enjoy your delicious honey mustard glazed chicken with roasted vegetables.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Feel free to substitute vegetables with others like zucchini or bell peppers for variety.
- For extra crispiness, broil for the last 2-3 minutes of cooking, watching closely to prevent burning.
- This dish pairs well with a simple green salad or steamed rice.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
