Honey Mustard Glazed Chicken with Roasted Veggies
Tender chicken coated in a sweet and tangy honey mustard glaze, roasted alongside colorful vegetables until caramelized. It’s a one-pan meal that’s simple, balanced, and perfect for weeknight dinners.
Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings:4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (or thighs for juicier meat)
2 tbsp olive oil
2 tbsp Dijon mustard
2 tbsp whole grain mustard
3 tbsp honey
2 cloves garlic, minced
1 tbsp apple cider vinegar (or lemon juice)
Salt & pepper, to taste
For the Veggies
2 medium carrots, sliced into sticks
1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 cup broccoli florets
2 tbsp olive oil
1 tsp dried thyme
Salt & pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make glaze: In a small bowl, whisk Dijon, whole grain mustard, honey, garlic, vinegar, olive oil, salt, and pepper until smooth.
Prepare veggies: Toss carrots, zucchini, bell pepper, onion, and broccoli with olive oil, thyme, salt, and pepper. Spread evenly on the baking sheet.
Add chicken: Nestle chicken breasts among the vegetables. Brush generously with the honey mustard glaze (reserve a little for finishing).
Roast: Bake for 30–35 minutes, flipping chicken halfway, until chicken reaches 165°F (74°C) and veggies are tender and caramelized.
Finish: Brush chicken with remaining glaze before serving.
Serving Suggestions
Serve with warm couscous, quinoa, or brown rice to soak up the glaze.
Add a side of tzatziki or Greek yogurt dip for freshness.
Pair with a simple green salad for extra crunch.
Notes & Tips
Use chicken thighs if you prefer juicier meat.
Cut veggies evenly so they roast at the same time.
For extra flavor, sprinkle a little feta cheese or fresh parsley on top after baking.
Double the glaze if you want extra sauce for serving.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — prep veggies and glaze in advance. Roast fresh when ready to eat.
Q: Can I use other veggies?
Absolutely — sweet potatoes, Brussels sprouts, or green beans work great.
Q: Can I cook this in an air fryer?
Yes — cook chicken at 375°F (190°C) for 18–20 minutes, veggies separately for ~12–15 minutes.
Nutritional Information
Calories: 420
Protein: 36g
Fat: 16g
Carbs: 35g
Fiber: 6g
Sodium: 520mg