If you’re craving a dish that marries sweet and tangy flavors with wholesome, roasted goodness, then you’re in for a treat with this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe. It’s a vibrant, crowd-pleasing meal that balances tender, juicy chicken breasts glazed with a luscious honey mustard sauce alongside perfectly caramelized baby potatoes, carrots, and broccoli. Not only does this recipe pack a punch of flavor, but it’s also straightforward enough to brighten up any weeknight dinner or impress guests without fuss.
Ingredients You’ll Need
The beauty of this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe lies in its simplicity—each ingredient plays a key role, creating layers of flavor and colorful textures that bring the dish to life.
- 4 boneless, skinless chicken breasts: These form the hearty protein base, perfect for absorbing the glaze.
- 2 tablespoons honey: Adds a natural sweetness that balances the mustard’s tang.
- 2 tablespoons Dijon mustard: Brings a smooth, slightly sharp flavor essential for the glaze.
- 1 tablespoon olive oil: Used in both the glaze and vegetables to add richness and help with caramelization.
- 1 tablespoon apple cider vinegar: Gives the glaze a subtle acidity for brightness.
- Salt and black pepper to taste: Season everything perfectly, enhancing all the flavors.
- 1 teaspoon garlic powder: Infuses a gentle savory depth into the glaze.
- 1 teaspoon dried thyme: Offers an earthy, herbal note that pairs beautifully with chicken and veggies.
- 2 cups baby potatoes, halved: Their creamy texture turns wonderfully crispy after roasting.
- 2 cups carrots, sliced: Adds natural sweetness and a lovely pop of orange color.
- 1 cup broccoli florets: Offers a fresh, slightly crunchy contrast to the softer veggies and chicken.
- 1 tablespoon olive oil (for vegetables): Helps vegetables roast evenly and develop a golden finish.
- Salt and pepper (for vegetables): Essential for seasoning, allowing the natural flavors to shine.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare the Honey Mustard Glaze
Start by mixing the honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, dried thyme, salt, and pepper in a small bowl. Whisk everything together until the glaze is smooth and well combined. This mixture will coat your chicken with a perfect balance of sweetness and tanginess.
Step 2: Glaze the Chicken
Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet lined with parchment paper for easy cleanup. Generously brush each chicken breast with the honey mustard glaze, ensuring every bite will be bursting with flavor.
Step 3: Prep and Roast the Vegetables
While the oven heats up, toss the baby potatoes, carrots, and broccoli in a bowl with olive oil, salt, and pepper. Spread the vegetables in a single layer on a separate baking sheet so they roast evenly. Pop them in the oven and roast for about 25 to 30 minutes, stirring halfway through so they develop a gorgeous golden brown and tender texture.
Step 4: Bake the Honey Mustard Glazed Chicken
While the veggies are roasting, bake the glazed chicken in the oven for 20 to 25 minutes until it’s cooked through and reaches an internal temperature of 165°F (74°C). The glaze will caramelize and create a shiny, irresistible coating that locks in the juiciness of the chicken breasts.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
For a finishing touch, consider drizzling a little extra honey mustard glaze over the cooked chicken just before serving. Fresh herbs like chopped parsley or thyme also add a lovely, fresh aroma and pop of green that cheers up the whole plate.
Side Dishes
This main course is pretty complete on its own, but if you want to complement it, a crisp green salad or warm crusty bread would be wonderful companions. They add texture variety without overpowering the sweet and tangy flavors of the chicken and roasted veggies.
Creative Ways to Present
For a family-style feast, arrange the glazed chicken breasts amidst the roasted vegetables on a large serving platter. Alternatively, serve each portion on warm plates, layering the chicken atop a bed of veggies to showcase all the vibrant colors. A sprinkle of toasted almond slivers or a wedge of lemon on the side can elevate the presentation beautifully.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and vegetables in an airtight container and refrigerate. They’ll keep well for 3 to 4 days, making for perfect next-day lunches or quick dinners that still feel fresh and satisfying.
Freezing
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe also freezes well. Separate the chicken and veggies into freezer-friendly containers or bags. Frozen portions should be consumed within 2 months for best flavor and texture preservation.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, about 10-15 minutes, to retain moisture and crispness. Alternatively, microwave on medium power to avoid drying out the chicken, covering loosely with a microwave-safe lid or wrap.
FAQs
Can I use other vegetables instead of potatoes, carrots, and broccoli?
Absolutely! Feel free to swap in sweet potatoes, Brussels sprouts, or green beans depending on what you have on hand or what’s in season. The honey mustard glaze compliments a variety of veggies beautifully.
Is it possible to make this recipe gluten-free?
Yes! All the ingredients in this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe are naturally gluten-free, so no modifications are necessary. Just double-check labels on condiments like mustard to be sure.
Can I prepare the glaze in advance?
Definitely. You can mix the honey mustard glaze a day ahead and keep it covered in the fridge. This makes the cooking process even quicker and allows the flavors to meld nicely.
What should I do if my chicken is uneven in thickness?
For even cooking, pound the chicken breasts to an even thickness before glazing. This helps the chicken cook uniformly and keeps it juicy throughout.
Can I grill the chicken instead of baking it?
Grilling is a fantastic alternative! Just brush the chicken with the honey mustard glaze and grill over medium heat, turning and basting frequently until cooked through and nicely caramelized.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is one of those dishes that feels like a warm hug on a plate. It’s the kind of meal you want to make again and again, whether for a cozy family night or a friendly dinner party. Trust me, once you try it, the glorious balance of flavors and the ease of preparation will make it a new favorite in your cooking repertoire.
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
This Honey Mustard Glazed Chicken with Roasted Vegetables is a delicious and easy-to-make dinner featuring tender, juicy chicken breasts coated in a sweet and tangy honey mustard glaze, paired with perfectly roasted baby potatoes, carrots, and broccoli. A healthy, balanced meal ready in just 40 minutes, ideal for weeknight dinners.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Vegetables:
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, dried thyme, salt, and black pepper until smooth and well combined.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting both the chicken and the vegetables.
- Glaze the Chicken: Place the chicken breasts on a baking sheet lined with parchment paper. Brush each chicken breast generously with the prepared honey mustard glaze, ensuring an even coating.
- Prepare the Vegetables: In a separate bowl, toss the halved baby potatoes, sliced carrots, and broccoli florets with olive oil, salt, and pepper until evenly coated.
- Roast the Vegetables: Spread the vegetables on a baking sheet in a single layer. Place in the oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking and slight browning.
- Bake the Chicken: While the vegetables are roasting, bake the glazed chicken breasts in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
- Serve: Once both the chicken and vegetables are cooked, arrange the chicken breasts on plates with a side of roasted vegetables. Optionally, drizzle extra honey mustard glaze over the chicken before serving for added flavor.
Notes
- Use a meat thermometer to check chicken doneness for best results.
- Adjust the amount of honey in the glaze for a sweeter or less sweet flavor.
- Feel free to substitute vegetables with seasonal favorites like bell peppers or zucchini.
- For crispier vegetables, spread them out evenly and avoid overcrowding the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
