Description
Succulent honey mustard glazed chicken dances with colorful roasted vegetables, creating a symphony of flavors that brings comfort to dinner tables. Savory herbs and sweet-tangy glaze elevate this simple yet elegant meal that promises satisfaction in every delightful bite.
Ingredients
Scale
Honey Mustard Glazed Chicken with Roasted Vegetables
Protein:
- 4 boneless, skinless chicken breasts (or thighs)
Vegetables:
- 2 medium carrots, peeled and sliced
- 1 medium red onion, cut into wedges
- 1 cup (150 grams / 5.3 ounces) Brussels sprouts, halved
- 1 red bell pepper, chopped
- 2 cups (300 grams / 10.6 ounces) baby potatoes, halved or quartered
Honey Mustard Glaze and Seasoning:
- ¼ cup (60 milliliters / 2 fluid ounces) Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Arrange the oven rack in the middle position and warm the oven to a robust 400F (200C). Create a base layer on a spacious baking sheet using parchment paper or a light coating of cooking spray.
- Craft the vibrant honey mustard elixir by blending Dijon mustard, golden honey, fragrant olive oil, tangy apple cider vinegar, aromatic garlic powder, smoky paprika, and a pinch of salt and pepper in a small mixing vessel. Allow the mixture to harmonize while preparing other components.
- Meticulously pat the chicken breasts dry using clean kitchen towels, then delicately season both surfaces with salt and freshly ground black pepper.
- Transform the vegetable medley by tossing carrots, crimson onions, emerald Brussels sprouts, vivid bell peppers, and petite potatoes in a generous drizzle of olive oil, herbaceous Italian seasoning, salt, and pepper within a expansive mixing bowl.
- Strategically arrange the seasoned vegetables across the baking sheet, creating a welcoming space in the center for the chicken breasts. Position the chicken in this designated area.
- Lavishly paint the chicken with the prepared honey mustard glaze, ensuring comprehensive coverage. Preserve a portion of the glaze for a final flavor enhancement.
- Transfer the baking sheet to the preheated oven, allowing the chicken and vegetables to roast for approximately 25-30 minutes. Monitor until the chicken reaches a safe internal temperature of 165F (74C) and the vegetables develop a gentle caramelized exterior.
- During the concluding 5 minutes of roasting, apply the remaining glaze, intensifying the chicken’s flavor profile and creating a glistening finish.
- Carefully extract the baking sheet from the oven. Grant the chicken a brief 5-minute resting period before slicing. Present the succulent chicken alongside the roasted vegetable ensemble and savor the harmonious blend of flavors.
Notes
- Switch up chicken cuts by using boneless thighs for richer flavor and juicier meat, perfect for darker meat lovers.
- Create a low-carb version by replacing potatoes with cauliflower or zucchini chunks, maintaining the recipe’s roasted vegetable essence.
- Prep glaze ahead of time and store in refrigerator for up to 5 days, allowing quick weeknight meal preparation without compromising taste.
- Use honey alternatives like maple syrup or agave for guests with specific dietary restrictions, ensuring flexibility without losing recipe’s signature sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg