Description
Juicy honey mustard glazed chicken roasted alongside caramelized carrots, potatoes, red onion, and broccoli for a cozy, one-pan dinner that balances sweet, tangy, and savory flavors.
Ingredients
Scale
- 2 lb chicken thighs or breasts, skin-on or boneless
- 1/3 cup honey
- 3 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 large carrots, peeled and cut into batons
- 1 lb baby potatoes, halved
- 1 large red onion, cut into wedges
- 2 cups broccoli florets
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a bowl, whisk honey, Dijon mustard, whole grain mustard, 1 tbsp olive oil, minced garlic, lemon juice, salt, and pepper until smooth.
- On the prepared sheet, toss carrots, potatoes, red onion, and broccoli with the remaining 1 tbsp olive oil and a pinch of salt and pepper. Spread into an even layer.
- Nestle chicken pieces among the vegetables. Brush generously with the honey mustard glaze, reserving about 2 tbsp for finishing.
- Roast for 30 to 35 minutes, rotating the pan once and basting chicken with more glaze halfway, until chicken reaches 165°F (74°C) at the thickest part and vegetables are tender with caramelized edges.
- Brush the reserved glaze over the chicken, sprinkle with chopped parsley, and rest 5 minutes.
- Serve hot, plating the chicken with a generous mix of roasted vegetables.
Notes
- Make it sweeter or tangier: Add 1 to 2 tsp extra honey for sweetness or 1 to 2 tsp extra lemon juice for brightness.
- Extra crisp veggies: Pre-roast vegetables for 10 minutes before adding chicken.
- Easy cleanup: Use parchment paper or a silicone mat.
- Marinate option: Coat chicken in glaze and refrigerate up to 12 hours for deeper flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 120 mg
Keywords: honey mustard chicken, roasted vegetables, sheet pan dinner, easy chicken recipe, weeknight dinner, one pan