Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a flavorful and wholesome dinner recipe that combines tender, juicy chicken breasts with a sweet and tangy honey mustard glaze. Paired with perfectly roasted baby red potatoes, carrots, and red onions, this dish is easy to prepare and makes a delicious, comforting meal perfect for any weeknight.
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
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly and quickly.
- Prepare the honey mustard glaze. In a small bowl, combine honey, Dijon mustard, minced garlic, dried thyme, salt, and black pepper. Mix thoroughly until all ingredients form a smooth glaze.
- Coat the chicken breasts. Place the chicken breasts in a baking dish and pour the honey mustard mixture over them. Use a spoon or brush to evenly coat each piece, ensuring the chicken soaks up the flavorful glaze.
- Prepare the vegetables. In a separate large bowl, toss the quartered baby red potatoes, chopped carrots, and chopped red onion with olive oil, salt, and additional pepper to taste. Make sure all pieces are well coated to roast evenly and develop flavor.
- Arrange vegetables with chicken. Spread the seasoned vegetables around the chicken breasts in the baking dish, arranging them in a single layer to ensure even roasting.
- Bake until cooked. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender when pierced with a fork.
- Serve and enjoy. Remove from the oven and serve the honey mustard glazed chicken hot, along with the roasted vegetables for a balanced, delicious meal.
Notes
- You can substitute sweet potatoes for baby red potatoes if preferred.
- For extra flavor, marinate the chicken in the honey mustard mixture for 30 minutes before baking.
- Use fresh thyme instead of dried if available; use 1 tablespoon fresh thyme leaves.
- Feel free to add other roasted vegetables like bell peppers or zucchini for variety.
- Check chicken with a meat thermometer to ensure it reaches a safe internal temperature.
