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
Scale
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.
