HONEY MUSTARD GLAZED CHICKEN WITH ROASTED VEGETABLES
This honey mustard glazed chicken is juicy, sweet, and tangy, perfectly paired with a medley of roasted vegetables. A one-pan dinner that’s healthy, colourful, and bursting with flavour—ideal for busy weeknights or meal prep.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and pepper to taste
- 1 teaspoon garlic powder
For the Roasted Vegetables:
- 2 cups baby potatoes halved
- 1 cup carrots sliced
- 1 cup broccoli florets
- 1 red bell pepper chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning
Instructions
Preheat Oven:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make Glaze:
- In a small bowl, whisk together mustard, honey, olive oil, vinegar (or lemon juice), garlic powder, salt, and pepper.
Season Chicken:
- Place chicken breasts on one side of the baking sheet. Brush generously with the honey mustard glaze.
Prep Vegetables:
- In a bowl, toss potatoes, carrots, broccoli, and bell pepper with olive oil, salt, pepper, and herbs. Spread vegetables on the other half of the sheet pan.
Bake:
- Roast for 30–35 minutes, or until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender and slightly browned. Stir veggies halfway through for even roasting.
Serve:
- Plate chicken with roasted vegetables and drizzle with extra glaze, if desired.
Notes
- Make Ahead: Marinate chicken up to 1 day in advance for deeper flavour.
- Customizing the Flavour: Swap in sweet potatoes, zucchini, or cauliflower. Add fresh herbs like rosemary or parsley.
- Serving Suggestions: Serve with quinoa, brown rice, or crusty bread for a complete meal.
- Allergy-Friendly Options: Use maple syrup instead of honey for a vegan glaze.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.