Honey Mustard Glazed Chicken with Roasted Vegetables Recipe

This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is a vibrant and wholesome sheet pan meal that always impresses with its perfect blend of tangy sweetness and savory depth. The combination of succulent chicken breasts smothered in a luscious honey mustard glaze and a colorful medley of tender roasted vegetables creates a symphony of flavors and textures that’s hard to resist. Whether you’re whipping up a quick weeknight dinner or looking to treat your family to something special, this dish delivers comfort, nutrition, and that irresistible homemade touch.

Ingredients You’ll Need

The beauty of this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe lies in its simplicity, with ingredients that are easy to find yet each play a vital role in creating flavor, texture, and color harmony. From the tangy Dijon mustard that adds sharpness to the sweetness of honey balancing it all out, to the fresh vegetables bringing a vibrant, earthy element—the ingredients work together like a dream.

• 4 boneless skinless chicken breasts: The star protein that stays juicy and tender with the glaze.
• 3 tablespoons Dijon mustard: Adds a smooth, tangy base to the glaze’s flavor.
• 2 tablespoons whole grain mustard: Brings texture and a subtle spicy bite for complexity.
• 3 tablespoons honey: The sweet element creating that signature glaze shine and flavor contrast.
• 2 tablespoons olive oil (plus more for roasting): Keeps the chicken moist and helps veggies roast perfectly.
• 1 tablespoon apple cider vinegar: Gives a slight acidity to balance the sweetness.
• 1 teaspoon garlic powder: Adds warm, fragrant depth without overpowering.
• 1 teaspoon onion powder: Compliments garlic, enhancing the all-around savoriness.
• Salt and pepper to taste: Essential seasonings to elevate every bite.
• 2 cups baby carrots: Naturally sweet and colorful, roasting brings out their earthy tones.
• 2 cups baby potatoes (halved): Provide a creamy interior with a crispy roasted skin.
• 1 red bell pepper (chopped): Offers a vibrant color and juicy sweetness.
• 1 zucchini (sliced): Light, tender, and slightly crisp for contrast.
• 1 red onion (cut into wedges): Roasted to caramelized perfection adding sweetness and bite.
• 1 teaspoon dried thyme: Earthy and herbal, it ties the dish together beautifully.

How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe

Step 1: Prepare the Honey Mustard Glaze

Start by whisking together the Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper in a small bowl until smooth. This glaze is incredible—it’s tangy, sweet, and packed with flavor that will soak into the chicken perfectly.

Step 2: Marinate the Chicken

Place the chicken breasts in a large bowl or zip-top bag and pour half of the honey mustard glaze over them. Letting the chicken marinate for 15 to 30 minutes gives it time to absorb those rich flavors and helps ensure every bite is bursting with taste.

Step 3: Prepare the Vegetables

While the chicken marinates, arrange the baby carrots, baby potatoes, chopped red bell pepper, sliced zucchini, and red onion wedges on a large baking sheet. Drizzle with olive oil, season with salt, pepper, and dried thyme, then toss everything to coat the vegetables evenly. This step is all about getting your colors bright and your veggies ready for roasting.

Step 4: Roast the Vegetables

Place the baking sheet in a preheated oven at 400°F (200°C) and roast the vegetables for 15 minutes. This initial roasting softens the vegetables and builds a delicious caramelized flavor that complements the chicken beautifully.

Step 5: Add the Chicken and Continue Roasting

After those first 15 minutes, remove the baking sheet and nestle the marinated chicken breasts right on top of the vegetables. Brush the chicken with some of the remaining glaze for an extra layer of flavor. Return the pan to the oven and roast everything together for an additional 20 to 25 minutes, or until the chicken is cooked through to 165°F and the vegetables are tender and golden.

Step 6: Glaze and Serve

Just before serving, brush the chicken with any leftover glaze for a flattering sheen and bursts of honey mustard goodness. This final touch takes the dish from delicious to downright irresistible.

How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled on top provide a fresh aroma and eye-catching green pop that brightens this dish effortlessly. A light drizzle of extra honey mustard glaze or a squeeze of lemon juice right before serving also lifts the flavors beautifully.

Side Dishes

This one-pan wonder works well on its own, but if you want to amp it up, consider serving it alongside a simple green salad or a bed of fluffy couscous or quinoa. Those additions add texture and can soak up any extra glaze and roasted veggie juices.

Creative Ways to Present

For an elegant touch, arrange the chicken breasts sliced on a platter with the colorful roasted vegetables fanned out attractively around them. Serving in individual cast iron skillets or rustic baking dishes can also add cozy charm that your guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Honey Mustard Glazed Chicken with Roasted Vegetables Recipe keeps well in an airtight container in the refrigerator for up to 3 days. It makes for wonderful next-day lunches or quick dinners when you need something comforting without the effort.

Freezing

If you want to save some for later, freeze the chicken and vegetables separately in freezer-safe containers for up to 2 months. This preserves the texture and flavor best, letting you enjoy this delicious meal anytime.

Reheating

Reheat leftovers gently in the oven at 350°F until warmed through to maintain the crispiness of the vegetables and juiciness of the chicken. Microwaving works for convenience but can be less ideal for texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a fantastic choice if you prefer a juicier, more flavorful cut. Just adjust the cooking time slightly since thighs can take a bit longer to reach safe temperatures.

What vegetables work best with this recipe?

The recipe is versatile, so feel free to swap in your favorites. Broccoli, sweet potatoes, or Brussels sprouts all roast wonderfully alongside the honey mustard chicken and bring their unique flavors to the plate.

Do I need to marinate the chicken?

While marinating isn’t strictly necessary, it greatly enhances the depth of flavor in the chicken and helps tenderize it. Even just 15 minutes of soaking in the honey mustard glaze makes a noticeable difference.

Can I make this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you use gluten-free Dijon and whole grain mustards. It’s a great option for those with dietary restrictions looking for a nutritious dinner.

How can I make the chicken glaze thicker?

If you want a thicker glaze, gently simmer your honey mustard mixture in a small saucepan for a few minutes before marinating. This reduces the liquid content and intensifies the flavors, giving you a beautifully sticky coating.

Final Thoughts

There’s something so satisfying about a meal that comes together on a single pan and tastes this incredible. This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is a forever favorite in my kitchen—not just because of the flavors but because it’s simple, healthy, and sure to please everyone at the table. I hope you love making it as much as I do and that it becomes a cherished go-to in your recipe collection.

Honey Mustard Glazed Chicken with Roasted Vegetables Recipe

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3.9 from 46 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A delicious and healthy Honey Mustard Glazed Chicken with Roasted Vegetables, perfect for an easy weeknight sheet pan dinner. Tender chicken breasts are marinated in a tangy honey mustard sauce, then roasted alongside a colorful medley of baby carrots, potatoes, bell pepper, zucchini, and red onion, seasoned with thyme for added flavor.

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Ingredients

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Chicken and Marinade

• 4 boneless skinless chicken breasts
• 3 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons honey
• 2 tablespoons olive oil (plus more for roasting)
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Vegetables

• 2 cups baby carrots
• 2 cups baby potatoes, halved
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 teaspoon dried thyme

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
2. Prepare Honey Mustard Glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper until well combined.
3. Marinate Chicken: Place the chicken breasts in a large bowl or a zip-top bag, pour half of the honey mustard glaze over them, and let them marinate for 15 to 30 minutes if time allows. This helps infuse the flavors into the chicken.
4. Prepare Vegetables: Arrange the baby carrots, halved baby potatoes, chopped red bell pepper, sliced zucchini, and red onion wedges on a large baking sheet. Drizzle with olive oil, season with salt, pepper, and dried thyme, then toss everything together to coat evenly.
5. Roast Vegetables: Place the baking sheet with vegetables into the preheated oven and roast for 15 minutes to start softening and caramelizing them.
6. Add Chicken and Continue Roasting: Remove the baking sheet from the oven, nestle the marinated chicken breasts on top of the partially roasted vegetables, and brush the chicken with more of the honey mustard glaze. Return the baking sheet to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden brown.
7. Serve: Optionally brush the chicken with the remaining glaze just before serving for an extra burst of flavor. Plate the chicken alongside the roasted vegetables and enjoy.

Notes

• You can substitute chicken thighs for breasts if you prefer juicier meat.
• Feel free to swap the vegetables based on seasonal availability or preference; broccoli, sweet potatoes, or Brussels sprouts make excellent alternatives.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American