This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe offers a perfect harmony of sweet, tangy, and savory flavors that come together in one delightful sheet pan dinner. Tender chicken thighs are coated in a luscious honey mustard glaze while roasting atop a colorful medley of baby potatoes, carrots, bell peppers, and zucchini. Each bite delivers a burst of comforting warmth and satisfying texture that’s simple enough for weeknights yet special enough to impress guests. The magic lies in the balance of the glaze’s honeyed sweetness with the subtle kick of mustard, complemented by lightly caramelized vegetables roasted to perfection. This dish is truly a celebration of wholesome ingredients made effortless.
Ingredients You’ll Need
Gathering these straightforward yet vital ingredients ensures your Honey Mustard Glazed Chicken with Roasted Vegetables Recipe shines with authentic flavor and wholesome goodness. Each component plays a role in building layers of taste, vibrant colors, and appealing textures on your plate.
- 4 boneless, skinless chicken thighs: These stay juicy while absorbing the glaze beautifully.
- 2 tablespoons Dijon mustard: Adds sharp, smooth tanginess to the glaze.
- 1 tablespoon whole grain mustard: Provides a rustic texture and mild heat.
- 2 tablespoons honey: Brings natural sweetness that caramelizes perfectly.
- 1 tablespoon olive oil: Helps the glaze coat and keeps the chicken moist.
- 1 teaspoon apple cider vinegar: Adds a refreshing acidity to brighten the flavors.
- 1 teaspoon garlic powder: Offers a subtle savory depth.
- 1 teaspoon dried thyme: Infuses earthy herbal notes.
- Salt and pepper to taste: Essential for seasoning and balance.
- 2 cups baby potatoes (halved): Provides hearty, creamy bites with a golden crust.
- 1 cup baby carrots: Adds natural sweetness and vibrant color.
- 1 red bell pepper (sliced): Contributes a mild, sweet crunch.
- 1 zucchini (sliced): Brings freshness and tender texture.
- 1 tablespoon olive oil (for vegetables): Ensures vegetables roast evenly and develop that irresistible caramelization.
- Salt and pepper to taste (for vegetables): Balances and enhances the natural flavors of the veggies.
How to Make Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Step 1: Prepare Your Oven and Glaze
Preheat your oven to 400°F (200°C) so it reaches the perfect temperature to roast the ingredients evenly. In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, one tablespoon of olive oil, apple cider vinegar, garlic powder, dried thyme, salt, and pepper. This glaze is the flavor powerhouse, bright and slightly sweet with a smooth mustard kick that will coat the chicken thoroughly.
Step 2: Toss the Vegetables
In a large bowl, combine the baby potatoes, baby carrots, sliced red bell pepper, and sliced zucchini. Drizzle them with the remaining tablespoon of olive oil, then sprinkle with salt and pepper. Toss everything until the vegetables are evenly coated with oil and seasoning. This step is crucial to ensure each veggie roasts to tender, flavor-packed perfection.
Step 3: Arrange and Glaze
Spread the seasoned vegetables out in a single layer on a large baking sheet. Nestle the chicken thighs atop the vegetables, giving each piece a generous brush of the honey mustard glaze. Don’t be shy here — the glaze will caramelize beautifully and create that irresistible sticky coating.
Step 4: Roast to Perfection
Place the baking sheet in the oven and roast for 30 to 35 minutes. You want to cook the chicken through to an internal temperature of 165°F while letting the vegetables become tender and slightly crisp at the edges. If you love extra caramelization, pop the tray under the broiler for an additional 2 to 3 minutes — just keep a close eye to avoid burning.
Step 5: Let It Rest
Once out of the oven, let the chicken rest a few minutes to seal in the juices and for the flavors to settle. This little moment of patience makes a huge difference in texture and taste.
How to Serve Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
Garnishes
To elevate this dish, sprinkle freshly chopped parsley or thyme leaves on top right before serving. A light garnish will add a fresh herbal aroma and beautiful color contrast, making your honey mustard glazed chicken with roasted vegetables recipe look as good as it tastes.
Side Dishes
This recipe is a complete meal by itself, but if you want to complement it further, consider serving a crisp green salad with lemon vinaigrette or warm, crusty bread to soak up any leftover glaze. These sides provide texture variety while keeping the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve the chicken sliced atop a bed of quinoa or wild rice. You can also plate the roasted vegetables around the chicken artistically, showcasing the vibrant colors. Drizzle extra glaze or a little yogurt-based dressing for added creaminess.
Make Ahead and Storage
Storing Leftovers
Store any leftover honey mustard glazed chicken with roasted vegetables recipe in an airtight container in the refrigerator for up to 3 days. This way, you’ll have a tasty and nutritious meal ready to enjoy with minimal effort.
Freezing
If you want to keep it longer, the chicken and vegetables freeze well. Place portions in freezer-safe containers or bags and freeze for up to 2 months. Just be sure to cool completely before freezing to maintain quality.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in a 350°F oven for about 15 minutes or until heated through. Avoid microwaving if possible to retain the crispy edges and juiciness of the chicken and vegetables.
FAQs
Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts work well in this Honey Mustard Glazed Chicken with Roasted Vegetables Recipe. Just reduce the roasting time slightly to prevent the breasts from drying out, aiming for an internal temperature of 165°F.
What other vegetables can I use?
Feel free to swap in seasonal veggies like Brussels sprouts, sweet potatoes, or green beans. Just keep in mind that cooking times may vary slightly depending on the vegetable’s density and size.
Is this recipe gluten-free?
Yes, all the ingredients used here are naturally gluten-free, making this dish a safe and tasty choice for those avoiding gluten.
Can I make the honey mustard glaze ahead of time?
Definitely. The glaze can be prepared a day ahead and stored in the fridge. Whisk it again before brushing it on the chicken to refresh the flavors.
How do I know when the chicken is done?
The best way to ensure doneness is using a meat thermometer. The chicken is perfectly cooked at an internal temperature of 165°F. The juices should run clear when pierced.
Final Thoughts
This Honey Mustard Glazed Chicken with Roasted Vegetables Recipe is one of those meals that feels like a warm hug at the end of a busy day. It combines simple ingredients with vibrant flavors and effortless preparation, making it a go-to recipe for both weeknight dinners and casual gatherings. I truly hope you give this recipe a try — I promise it will become a beloved staple in your kitchen!
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Honey Mustard Glazed Chicken with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Honey Mustard Glazed Chicken with Roasted Vegetables is a flavorful and easy sheet pan dinner featuring tender chicken thighs coated in a tangy honey mustard glaze, roasted alongside a colorful medley of baby potatoes, carrots, bell pepper, and zucchini. Perfect for a wholesome weeknight meal packed with vibrant vegetables and balanced flavors.
Ingredients
For the Chicken and Glaze
- 4 boneless, skinless chicken thighs
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Vegetables
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and vegetables simultaneously.
- Prepare the honey mustard glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, 1 tablespoon olive oil, apple cider vinegar, garlic powder, dried thyme, along with salt and pepper to taste until smooth and well combined.
- Toss the vegetables: In a large bowl, combine the baby potatoes, baby carrots, sliced red bell pepper, and sliced zucchini. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss thoroughly to coat evenly.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Place the chicken thighs directly on top of the vegetables, ensuring even spacing.
- Brush chicken with glaze: Generously brush the prepared honey mustard glaze over each chicken thigh, coating them well for maximum flavor.
- Roast in the oven: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Optional broiling: For a caramelized finish, switch your oven to broil and cook for an additional 2 to 3 minutes, keeping a close watch to prevent burning.
- Rest before serving: Remove the chicken and vegetables from the oven and let them rest for a few minutes to allow juices to redistribute before serving.
Notes
- You can substitute chicken breasts if preferred. Just reduce the cooking time slightly to avoid overcooking and drying out the chicken.
- Feel free to use other seasonal vegetables such as Brussels sprouts, sweet potatoes, or green beans for variety.
- Make sure to watch the broiling step carefully since times may vary depending on your oven.
