Honey Mustard Glazed Chicken with Roasted Vegetables
This sheet pan-style dish features tender chicken glazed with a tangy-sweet honey mustard sauce, surrounded by perfectly roasted seasonal vegetables. It’s nutritious, easy to prepare, and packed with flavor.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs or breasts
2 tbsp Dijon mustard
1 tbsp whole grain mustard (or extra Dijon)
2 tbsp honey
1 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
2 garlic cloves, minced
½ tsp dried thyme or rosemary
Salt and black pepper, to taste
For the Roasted Vegetables:
2 cups baby potatoes, halved
1 large carrot, peeled and chopped
1 bell pepper, sliced
1 red onion, sliced
1 small zucchini, chopped
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Fresh parsley or thyme, for garnish
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Make the Glaze
In a small bowl, whisk together Dijon, whole grain mustard, honey, olive oil, vinegar/lemon juice, garlic, thyme, salt, and pepper.
3. Prep the Chicken
Place chicken in a bowl or zip-top bag. Pour half the glaze over the chicken and toss to coat. Let marinate for 10–15 minutes if time allows.
4. Prepare Vegetables
In a large bowl, toss vegetables with olive oil, salt, and pepper. Spread out on the baking sheet.
5. Roast
Nestle chicken pieces among the vegetables. Brush the top of the chicken with more of the glaze (reserve some for later).
Roast for 30–35 minutes, flipping veggies halfway through, until chicken is cooked through (165°F internal temp) and vegetables are golden and tender.
6. Glaze and Serve
Brush chicken with remaining glaze right before serving. Garnish with chopped parsley or fresh herbs if desired.
Tips
Make it spicy: Add ½ tsp chili flakes or a squirt of sriracha to the glaze.
Meal prep-friendly: Stores well in the fridge for up to 4 days.
Extra caramelization: Broil for 1–2 minutes at the end for crispy edges.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, just increase the cooking time by 10–15 minutes and check for doneness.
What other vegetables work?
Sweet potatoes, Brussels sprouts, cauliflower, or parsnips all roast well.
Can I make this dairy-free/gluten-free?
Yes, it’s naturally both! Just ensure your mustard is gluten-free.
Nutritional Info
Calories: 460
Protein: 34g
Carbohydrates: 28g
Fat: 24g
Fiber: 4g
Sugar: 11g