If you are on the hunt for a delightful meal that combines sweet, tangy, and savory flavors all in one, the Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is your new best friend. This dish brings together tender, juicy chicken breasts slathered in a luscious honey mustard glaze, accompanied by a vibrant medley of roasted baby potatoes, carrots, and red onion. It’s a wonderfully balanced dinner that’s both visually inviting and incredibly satisfying, perfect for family meals or impressing friends without hours in the kitchen.
Ingredients You’ll Need
The ingredients for this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe are beautifully simple yet essential, each contributing a unique element to the final dish. These choices ensure the perfect combination of flavors and textures that make this meal truly special.
- 4 boneless, skinless chicken breasts: The star protein, providing a tender and juicy base to soak up the flavorful glaze.
- 1/2 cup honey: Adds a natural sweetness that perfectly balances the tang of the mustard.
- 1/4 cup Dijon mustard: Offers that classic sharp and creamy bite that makes the glaze irresistible.
- 2 cloves garlic, minced: Infuses a subtle pungency that complements the other seasonings beautifully.
- 1 teaspoon dried thyme: Brings a hint of earthiness and depth to the glaze.
- 1 teaspoon salt: Enhances all the flavors and helps the chicken and veggies shine.
- 1/2 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1 pound baby red potatoes, quartered: Tender and creamy, these little spuds roast up with a wonderful texture and sweetness.
- 1 pound carrots, peeled and chopped: Lend a natural sweetness and vibrant color to the roasted vegetable mix.
- 1 red onion, chopped: Adds a mild pungency and a lovely caramelizing effect when roasted.
- 2 tablespoons olive oil: Helps roast the vegetables to perfect tenderness and crispness.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Preheat and Prepare the Glaze
Start by preheating your oven to 400°F (200°C). Then, in a small bowl, whisk together the honey, Dijon mustard, minced garlic, dried thyme, salt, and pepper until you have a smooth, beautifully aromatic glaze. This mixture is your key to infusing the chicken with that iconic honey mustard flavor everyone loves.
Step 2: Coat the Chicken
Place the chicken breasts in a baking dish and generously pour the honey mustard glaze over each piece. Use a spoon or your hands to ensure every inch is evenly coated. This step guarantees the chicken stays moist and flavorful as it roasts, ultimately creating that irresistible caramelized exterior.
Step 3: Toss and Arrange the Vegetables
In a separate bowl, combine the quartered baby red potatoes, chopped carrots, and red onion. Drizzle with olive oil, and season with salt and pepper, then toss well. Arrange these colorful, seasoned vegetables around the glazed chicken breasts in the baking dish, making sure they’re spread out evenly for uniform roasting.
Step 4: Bake to Perfection
Pop the baking dish into the preheated oven and bake for about 25 to 30 minutes. This allows the chicken to cook through while the vegetables become tender and slightly caramelized. You’ll know it’s ready when the chicken is cooked through, and the veggies have developed that perfect roasted texture and sweetness.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
Fresh herbs like chopped parsley or thyme serve as fantastic garnishes to add a burst of green and a fresh aroma, balancing the glaze’s sweetness. A light sprinkle of freshly cracked black pepper just before serving also elevates the flavor and presentation.
Side Dishes
While the roasted vegetables are already part of the dish, you can serve this chicken alongside a simple mixed green salad or warm, crusty bread to soak up any extra glaze. Steamed green beans or sautéed spinach also make excellent vegetable sides that complement the meal without overshadowing the star dish.
Creative Ways to Present
For a beautiful presentation, serve the chicken breasts with some of the roasted vegetables artistically arranged on a platter. Drizzle a little of the remaining honey mustard glaze over the top just before serving. You can also slice the chicken breasts diagonally to showcase their juicy interior and arrange the vegetables around them for a rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Mustard Glazed Chicken with Roasted Vegetables Recipe keeps very well in the fridge. Place the chicken and vegetables in an airtight container and store for up to 3 days. The flavors actually deepen a bit, making the leftovers even more delicious.
Freezing
If you want to freeze leftovers, wrap the chicken and vegetables tightly in freezer-safe containers or heavy-duty foil. Frozen portions can last for up to 2 months, allowing you to enjoy this hearty dish even on busy days when cooking from scratch isn’t an option.
Reheating
To reheat, thaw frozen leftovers in the fridge overnight if possible. Warm them in the oven at 350°F for about 15 to 20 minutes or until heated through. Alternatively, microwave on medium power in short bursts to prevent drying out. Adding a splash of water or broth before reheating can help retain moisture.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken will be juicier and more flavorful but may require a slightly longer cooking time. Just make sure the chicken reaches an internal temperature of 165°F.
What can I substitute for Dijon mustard if I don’t have any?
You can use yellow mustard for a milder flavor or spicy brown mustard if you prefer more heat. Both will work nicely but may slightly alter the overall taste.
Can this recipe be made gluten-free?
Yes, this recipe is naturally gluten-free, but always double-check your honey and mustard labels to ensure no gluten-containing additives are included.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach 165°F. The chicken should also be opaque and the juices run clear when pierced.
Can I add other vegetables to the roasting pan?
Definitely! Vegetables like bell peppers, zucchini, or Brussels sprouts work wonderfully with this dish. Just adjust the cooking time accordingly so everything reaches the perfect tenderness together.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is truly a keeper—simple to make, packed with flavor, and sure to bring smiles to your dinner table. Its perfect blend of sweet, tangy, and savory notes makes it a versatile dish any home cook will be proud of. So go ahead, give it a try, and enjoy a meal that feels comforting and special all at once!
Print
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 delicious and easy-to-make dish featuring tender chicken breasts coated in a sweet and tangy honey mustard glaze, roasted alongside flavorful baby potatoes, carrots, and red onions. Perfect for a wholesome weeknight dinner, this recipe combines simple ingredients with vibrant flavors and requires just one baking dish.
Ingredients
Chicken and Glaze
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 pound baby red potatoes, quartered
- 1 pound carrots, peeled and chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste (for vegetables)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for roasting the chicken and vegetables evenly.
- Prepare Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper until fully combined to create a sweet and tangy glaze.
- Coat Chicken: Place the chicken breasts in a baking dish. Pour the honey mustard mixture evenly over the chicken, ensuring each breast is well coated to infuse flavors during roasting.
- Toss Vegetables: In a separate bowl, combine quartered baby red potatoes, peeled and chopped carrots, and chopped red onion. Toss these with olive oil, salt, and pepper until everything is evenly coated for excellent roasting results.
- Arrange in Baking Dish: Spread the tossed vegetables around the chicken breasts in the same baking dish, creating an even layer around the chicken for simultaneous cooking.
- Bake: Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown.
- Serve: Once cooked, remove from the oven and serve the honey mustard glazed chicken hot with the roasted vegetables on the side for a satisfying meal.
Notes
- Ensure chicken is cooked completely by checking its internal temperature with a meat thermometer.
- You can substitute baby red potatoes with Yukon gold or fingerling potatoes if desired.
- Feel free to add other vegetables such as bell peppers or zucchini for added variety.
- For extra crispiness, broil the dish for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
