If you’re craving a dish that brings together luscious flavors and vibrant colors in one pan, the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is your new best friend in the kitchen. This recipe perfectly balances the sweetness of honey with the tang of mustard and a hint of herbs, creating a glaze that lovingly coats tender chicken breasts. Paired with a medley of roasted baby potatoes, carrots, and broccoli, this dish offers comforting textures and wholesome satisfaction—a total crowd-pleaser that’s as nourishing as it is delicious.
Ingredients You’ll Need
Each ingredient in this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is thoughtfully chosen to contribute simplicity and boldness. From the sweet honey to the earthy thyme, every element plays a role in crafting the perfect balance of taste, texture, and color that makes the dish truly shine.
- 4 boneless, skinless chicken breasts: The hearty protein base with a neutral flavor perfect for soaking up the glaze.
- 2 tablespoons honey: Adds natural sweetness and helps caramelize the glaze for a beautiful finish.
- 2 tablespoons Dijon mustard: Brings tang and depth, perfectly complementing the honey.
- 1 tablespoon olive oil: Adds richness to the glaze and helps keep the chicken moist while baking.
- 1 tablespoon apple cider vinegar: Introduces a bright acidity that balances the sweetness.
- Salt and black pepper to taste: Essential for seasoning the chicken and vegetables to perfection.
- 1 teaspoon garlic powder: Infuses a savory aroma and taste without overwhelming the glaze.
- 1 teaspoon dried thyme: Adds an herby earthiness that beautifully complements the roasted veggies.
- 2 cups baby potatoes, halved: Provide a hearty, creamy texture and a subtle sweetness when roasted.
- 2 cups carrots, sliced: Bring natural sweetness and vibrant color to the plate.
- 1 cup broccoli florets: Adds freshness, crunch, and a pop of green for balance.
- 1 tablespoon olive oil (for vegetables): Ensures the vegetables roast nicely and develop golden edges.
- Salt and pepper (for vegetables): Enhance the natural flavors and seasoning of the veggies.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare the Honey Mustard Glaze
Mixing the glaze is where this recipe starts to sing. Combine honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, dried thyme, salt, and pepper in a small bowl. Whisk everything together until it’s smooth and well blended. This glaze will coat your chicken breasts with a luscious, sticky layer packed with flavor that crisps up beautifully in the oven.
Step 2: Glaze the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Arrange the chicken breasts on the sheet, then generously brush each piece all over with the honey mustard glaze. The goal is to build a thick, flavorful coating that will melt into the chicken as it bakes.
Step 3: Roast the Vegetables
While the chicken takes on its glossy finish, grab a large bowl to toss your baby potatoes, carrots, and broccoli with olive oil, salt, and pepper. Make sure each piece is well coated—the oil helps with caramelization and the seasoning brings out the natural sweetness. Spread the vegetables evenly on a separate baking sheet, avoiding overcrowding, so they roast to tender perfection with just a slight crisp on the edges. Pop them in the oven to cook for about 25-30 minutes, stirring halfway to ensure even roasting.
Step 4: Bake the Chicken
Slide the glazed chicken breasts into the same oven and bake alongside the veggies for 20-25 minutes. The chicken is perfectly done when it hits an internal temperature of 165°F (74°C) and juices run clear. This timing allows the glaze to caramelize without burning, locking in moisture and flavor.
Step 5: Serve Your Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Once everything is cooked through, plate your chicken breasts alongside the golden roasted vegetables. For an extra touch of indulgence, drizzle any leftover honey mustard glaze over the top of the chicken. This simple step elevates the dish from fantastic to unforgettable.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme bring an added burst of green freshness and bright aroma that complements the earthy roasted flavors. A light sprinkle of coarse sea salt or cracked black pepper on top just before serving also sharpens the palette and gives a delightful textural contrast.
Side Dishes
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe shines as a complete meal, but if you want to expand your spread, consider fluffy rice pilaf, creamy mashed potatoes, or a crisp mixed green salad. These sides soak up any extra glaze and balance out the heartiness with different textures.
Creative Ways to Present
For a dinner party, present the chicken sliced diagonally over a nest of roasted vegetables on a stylish platter. Drizzle with a little extra honey mustard glaze and sprinkle toasted nuts like almonds or pecans for a bit of crunch. Garnishing with edible flowers adds wow factor and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken and vegetables in airtight containers in the refrigerator. They will keep well for up to 3 days, making this dish ideal for easy lunches or quick dinners during a busy week.
Freezing
If you want to freeze portions, wrap the chicken and vegetables tightly in freezer-safe bags or containers, separating layers with parchment paper to prevent sticking. Frozen, they’ll maintain quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To keep the chicken juicy and the vegetables flavor-packed, reheat gently in a 350°F (175°C) oven for about 15 minutes, or until warmed through. You can also reheat in the microwave on medium power, but covering loosely to retain moisture is key.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken thighs or breasts will add extra flavor and stay juicy, but adjust cooking time accordingly—usually 5-10 minutes longer—and always check for doneness with a thermometer.
Is it okay to substitute mustard types?
Yes! While Dijon mustard gives a smooth and mildly spicy kick, you can use whole grain or yellow mustard depending on your taste preference. Just remember the flavor profiles will vary slightly.
Can I prepare the glaze ahead of time?
Definitely. The honey mustard glaze can be mixed and refrigerated up to 24 hours in advance. This makes meal prep easier and lets the flavors meld more deeply.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you double-check that your mustard and vinegar do not contain any gluten additives. Most plain Dijon mustards and apple cider vinegar are safe.
What if I want to add more veggies?
Great idea! Feel free to add bell peppers, zucchini, or asparagus. Just remember to cut them to similar sizes so everything roasts evenly at the same temperature.
Final Thoughts
There’s something so comforting and satisfying about whipping up the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe that it quickly becomes a favorite weeknight meal or a weekend crowd-pleaser. It delivers big on flavor without fuss, reminding us that simple ingredients combined thoughtfully create pure magic on a plate. Give it a try—your taste buds will thank you!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Honey Mustard Glazed Chicken with Roasted Vegetables is a delightful, easy-to-make dish featuring tender, juicy chicken breasts coated in a sweet and tangy honey mustard glaze, served alongside perfectly roasted baby potatoes, carrots, and broccoli. This wholesome meal combines balanced flavors and textures, making it ideal for a nutritious weeknight dinner.
Ingredients
For the Chicken and Glaze
- 4 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Roasted Vegetables
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil (for vegetables)
- Salt and pepper to taste
Instructions
- Prepare the Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, dried thyme, salt, and black pepper until the mixture is smooth and well combined, forming the glaze for the chicken.
- Preheat Oven & Glaze the Chicken: Preheat your oven to 400°F (200°C). Place the chicken breasts on a parchment-lined baking sheet and brush each generously with the prepared honey mustard glaze to ensure even coating and flavor infusion.
- Prepare the Vegetables: In a separate bowl, toss the baby potatoes, carrots, and broccoli florets with olive oil, salt, and pepper, making sure the vegetables are evenly coated for roasting.
- Roast the Vegetables: Spread the vegetables in a single layer on a separate baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to promote even cooking and light browning.
- Bake the Chicken: While the vegetables are roasting, place the glazed chicken breasts in the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Once both chicken and vegetables are cooked, serve the honey mustard glazed chicken breasts alongside the roasted vegetables. Optionally, drizzle additional honey mustard glaze over the chicken for extra flavor.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to guarantee safety.
- For even cooking, cut vegetables uniformly and stir halfway through roasting.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- Adjustment of glaze ingredients can be made to taste, adding more honey for sweetness or more mustard for tang.
- This meal pairs well with a light green salad or crusty bread for a fuller dinner.
