If you’re looking for a meal that hits all the right notes of sweet, tangy, and savory, the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is your new go-to. This dish brings together juicy, tender chicken breasts bathed in a luscious honey mustard glaze paired with perfectly roasted potatoes, carrots, and broccoli that get caramelized and crispy on the edges. It’s a wonderfully balanced meal full of vibrant flavors and textures that’s surprisingly simple to make and sure to impress both your family and guests.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the perfect balance of flavors and textures in this recipe. Each item plays an essential role, from the natural sweetness of honey to the earthy depth of thyme, creating a harmony that’s irresistible.
- 4 boneless, skinless chicken breasts: The star protein, providing a tender and juicy base that’s easy to glaze.
- 2 tablespoons honey: Adds natural sweetness to balance the tangy mustard perfectly.
- 2 tablespoons Dijon mustard: Brings a gentle kick and creamy consistency to the glaze.
- 1 tablespoon olive oil: Helps blend the glaze smoothly while adding richness.
- 1 tablespoon apple cider vinegar: Injects a bright tanginess that cuts through the sweetness beautifully.
- Salt and black pepper to taste: Basic but crucial for seasoning to enhance all the flavors.
- 1 teaspoon garlic powder: Infuses a subtle savory depth that’s comforting and aromatic.
- 1 teaspoon dried thyme: Brings an earthy herbal note that complements both the chicken and veggies.
- 2 cups baby potatoes, halved: Offer a creamy, soft texture when roasted, their skins crisp up nicely.
- 2 cups carrots, sliced: Add natural sweetness and a vibrant splash of color to the plate.
- 1 cup broccoli florets: Provide a fresh, slightly crunchy contrast and tons of nutrients.
- 1 tablespoon olive oil (for vegetables): Ensures the veggies roast to golden perfection without drying out.
- Salt and pepper (for vegetables): Essential for seasoning and bringing out the natural flavors of the roasted veggies.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare the Honey Mustard Glaze
Start by whisking together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, thyme, salt, and pepper in a small bowl until the mixture is smooth and well combined. This glaze is the heart of the dish and creates that luscious coating that brings all the flavors together. Making it from scratch allows the perfect balance without any overwhelming mustard heat or cloying sweetness.
Step 2: Preheat the Oven
Set your oven to 400 degrees Fahrenheit (200 degrees Celsius). It’s the ideal temperature to get both the chicken and vegetables nicely roasted — tender inside with those perfect golden-brown edges.
Step 3: Glaze the Chicken
Lay the chicken breasts on a parchment-lined baking sheet and brush them generously with the honey mustard glaze you just prepared. Don’t be shy here — a good coating ensures each bite bursts with flavor. This step is where the magic marinade soaks in, locking moisture and taste into the chicken.
Step 4: Prepare and Roast the Vegetables
In a separate bowl, toss the baby potatoes, sliced carrots, and broccoli florets with olive oil, salt, and pepper. Spread them out evenly on another baking sheet in a single layer. This helps them roast evenly and develop their natural sweetness with a satisfying crunch. Pop them into the oven alongside the chicken for about 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
Step 5: Bake the Chicken
While the vegetables roast, place the glazed chicken in the preheated oven and bake for around 20-25 minutes until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). The chicken should be juicy and tender inside with a slightly sticky, golden glaze on top.
Step 6: Serve It Up
Once everything is cooked, plate your honey mustard glazed chicken alongside those beautifully roasted vegetables. For an extra touch of flavor and presentation, drizzle some more glaze over the chicken right before serving. This step makes the dish look as irresistible as it tastes.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the dish add a pop of color and an aromatic lift that brightens the plate. A lemon wedge on the side can also cut through the sweetness with a fresh citrus note perfect for balancing the glaze.
Side Dishes
This meal stands beautifully on its own, but if you want to round it out further, a simple green salad with a light vinaigrette or a fluffy quinoa pilaf can complement the robust flavors of the honey mustard and roasted veggies perfectly.
Creative Ways to Present
For a more elevated presentation, serve the chicken sliced thinly on a bed of the roasted vegetables with a drizzle of glaze artfully swooshed around the plate. Using rustic wooden boards or vibrant ceramic dishes can also enhance the visual appeal and make mealtime feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover honey mustard glazed chicken and roasted vegetables keep well in an airtight container in the refrigerator for up to 3 days. The glaze stays flavorful, and the roasted veggies retain their texture best when reheated gently.
Freezing
If you want to store this dish longer, freeze both chicken and vegetables separately in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating to preserve the taste and texture.
Reheating
When reheating, warming the chicken and vegetables in a 350-degree Fahrenheit oven for about 10-15 minutes works wonders for maintaining that fresh-out-of-the-oven flavor and texture. Avoid microwaving for best results, as it can make the chicken rubbery and the vegetables soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which makes them extra juicy and flavorful with this glaze. Just adjust the cooking time slightly, as thighs may need a few extra minutes to cook through.
Can I substitute fresh herbs for the dried thyme?
Fresh thyme works beautifully in this recipe and will add an even brighter, fresher note. Use about a tablespoon of fresh chopped thyme instead of the teaspoon of dried thyme.
Is this recipe suitable for meal prep?
Yes! This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is perfect for meal prep because it reheats very well and stays delicious for a few days when stored properly.
Can I grill the chicken instead of baking it?
Grilling is a great alternative that adds a lovely smoky flavor to the glaze. Just be sure to watch the grill closely and baste the chicken with extra glaze to prevent it from drying out.
What other vegetables can I use?
Feel free to get creative! Brussels sprouts, sweet potatoes, or green beans all make excellent roasted vegetable options with this honey mustard chicken.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is an absolute winner for a weeknight dinner or casual weekend gathering. It’s simple, flavorful, and fills your kitchen with the most inviting aroma while cooking. Trust me, once you try this dish, it’ll become a staple you reach for again and again to share with everyone you love.
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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
A delicious, easy-to-make Honey Mustard Glazed Chicken paired with perfectly roasted baby potatoes, carrots, and broccoli. This recipe features a tangy and sweet glaze that enhances the juicy chicken breasts, all cooked together in the oven for a wholesome, flavorful meal suitable for any 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
- Salt and black 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.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting both the chicken and the vegetables simultaneously.
- Glaze the Chicken: Place the chicken breasts on a baking sheet lined with parchment paper. Brush each piece generously with the honey mustard glaze, ensuring they are evenly coated.
- Prepare the Vegetables: In a separate bowl, toss the baby potatoes, sliced carrots, and broccoli florets with olive oil, salt, and black pepper. Spread the vegetables evenly on another baking sheet in a single layer for even roasting.
- Roast the Vegetables: Place the vegetable tray in the oven and roast for 25-30 minutes, stirring halfway through to ensure they become tender and develop a slight golden brown color.
- Bake the Chicken: At the same time, bake the glazed chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked and juicy.
- Serve: Once cooked, plate the chicken breasts alongside the roasted vegetables. Optionally, drizzle additional honey mustard glaze over the chicken for extra flavor before serving.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Using parchment paper on the baking sheet makes cleanup easier and prevents sticking.
- You can substitute baby potatoes with fingerling potatoes or small Yukon gold potatoes.
- Adjust honey amount in the glaze for desired sweetness.
- Stir vegetables halfway through roasting to promote even browning.
