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
Scale
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.
