Juicy, tender chicken coated in a sweet and tangy honey mustard glaze, roasted alongside colorful vegetables until caramelized and delicious. This is an easy one-pan dinner that’s perfect for busy weeknights.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
For the Honey Mustard Glaze
¼ cup Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
For the Roasted Vegetables
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 small red onion, cut into wedges
1 cup cherry tomatoes
1½ tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Optional Garnish
Fresh parsley
Fresh thyme
Lemon wedges
Extra honey mustard glaze
Instructions
- Preheat the Oven
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Honey Mustard Glaze
In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, minced garlic, thyme, salt, and black pepper.
Set aside about ⅓ of the glaze for serving later. Keep it separate from the raw chicken mixture.
- Season the Chicken
Pat the chicken breasts dry. Rub them with olive oil, garlic powder, paprika, thyme, salt, and pepper.
Brush each chicken breast generously with some of the honey mustard glaze.
- Prepare the Vegetables
Place broccoli, bell pepper, zucchini, red onion, and cherry tomatoes on the baking sheet.
Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss well.
Spread the vegetables into an even layer, leaving space for the chicken.
- Roast
Place the chicken among the vegetables.
Roast for approximately 25–30 minutes, depending on the thickness of the chicken breasts.
Halfway through cooking, toss the vegetables and brush the chicken with another layer of glaze.
- Check for Doneness
Chicken is ready when the thickest part reaches 165°F (74°C) on an instant-read thermometer.
If the vegetables need more browning, remove the chicken once cooked and return the vegetables to the oven for another 5–8 minutes.
- Rest and Serve
Let the chicken rest for 5 minutes before slicing.
Drizzle with the reserved honey mustard glaze and garnish with fresh parsley or thyme.
Serve hot with the roasted vegetables.
Serving Suggestions
This chicken pairs well with:
Brown or white rice
Quinoa
Roasted potatoes
Cauliflower rice
Green salad
Couscous
Crusty whole-grain bread
For a lower-carb meal, serve with extra roasted vegetables or cauliflower rice.
ALL NUT INFORMATION
This recipe contains no nuts as written.
Peanuts: None
Almonds: None
Walnuts: None
Pecans: None
Cashews: None
Pistachios: None
Hazelnuts: None
Macadamia nuts: None
Pine nuts: None
Allergy Note
If preparing this for someone with a serious nut allergy, check the labels of Dijon mustard, honey, seasonings, and other packaged ingredients for possible cross-contact warnings.
Approximate Nutrition
Per serving, including chicken and vegetables:
Calories: ~430
Protein: ~46 g
Carbohydrates: ~29 g
Fat: ~16 g
Fiber: ~5 g
Sugar: ~19 g
Sodium: ~650 mg
Nutrition is approximate and will vary according to chicken size, vegetables, and the amount of glaze used.
Q&A
Q: Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and stay juicy. Cook until they reach at least 165°F (74°C) internally.
Q: Can I use yellow mustard instead of Dijon?
Yes. Yellow mustard will give a milder and slightly sweeter flavor.
Q: Can I make the glaze less sweet?
Absolutely. Reduce the honey to 1–2 tablespoons for a more savory, tangy glaze.
Q: Can I make this low-carb?
Yes. Reduce the honey or use a suitable low-carb honey alternative, and serve with non-starchy vegetables instead of potatoes or rice.
Q: Can I use frozen vegetables?
Yes, although fresh vegetables roast and caramelize better. If using frozen vegetables, roast them without overcrowding the pan.
Q: Why did my vegetables become soggy?
The pan may have been overcrowded. Spread the vegetables in a single layer with some space between them so they roast rather than steam.
Q: Can I prepare this meal ahead of time?
Yes. Prepare the vegetables and glaze ahead of time and refrigerate them separately. Season the chicken shortly before cooking.
Q: Can I marinate the chicken in honey mustard?
Yes, but reserve a separate portion of the glaze for serving. Never reuse glaze that has touched raw chicken unless it is thoroughly cooked.
Q: Can I add potatoes?
Yes. Add diced baby potatoes to the sheet pan. Give them about 10–15 minutes of roasting time before adding the chicken because they take longer to cook.
Q: Can I add carrots?
Definitely. Carrots pair especially well with the honey mustard glaze.
Q: Is this recipe gluten-free?
The basic ingredients are naturally gluten-free, but check the mustard, seasonings, and other packaged ingredients for gluten-containing ingredients or cross-contact.
Q: How do I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for 3–4 days.
Q: Can I freeze the cooked chicken?
Yes. Freeze the cooked chicken separately from the vegetables for up to 2–3 months for best quality.
Q: How do I reheat leftovers without drying out the chicken?
Reheat covered at 325°F (165°C) until warmed through. Adding a small spoonful of reserved honey mustard sauce can help keep the chicken flavorful and moist.
Leave a Reply