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
Scale
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.