Honey Mustard Glazed Chicken with Roasted Vegetables : 7 Irresistible Flavors

f “what’s for dinner?” feels like a daily puzzle you’re just too tired to solve, this Honey Mustard Glazed Chicken with Roasted Vegetables might just be your new weeknight BFF. Sweet, savory, and kissed with a touch of heat, this dish checks all the boxes: quick, easy, family-approved, and basically a one-pan wonder.

Let’s be real—we’re all chasing that perfect recipe that feels gourmet but doesn’t leave us with a mountain of dishes. This one delivers flavor and peace of mind. Whether you’re feeding hungry kids, picky spouses, or just yourself (with leftovers for lunch—hallelujah), this one’s got your back.

Why You’ll Love This Honey Mustard Glazed Chicken with Roasted Vegetables

Let’s break it down:

• Flavor-packed: The tangy-sweet glaze clings to juicy chicken breasts, while the veggies soak up all that goodness underneath.
• Effortless cleanup: It’s a one-pan deal, which means less scrubbing and more time to finally watch that Netflix show you’ve been pausing since Tuesday.
• Balanced and satisfying: You’ve got lean protein, hearty veggies, and bold seasoning—all baked together into one happy, golden, caramelized family.

Plus, if you’re like me and the sound of your oven humming means “you’ve got dinner under control,” then you’re going to love how easy this comes together.

Ingredients You’ll Need

Here’s what goes into your new favorite sheet pan dinner:

• 4 boneless, skinless chicken breasts
• Honey Mustard Sauce
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (for a tiny kick)
• Vegetables
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 1 red bell pepper, sliced
  • 1 red onion, chunked
• 2 tbsp olive oil (divided)
• Fresh rosemary or thyme (optional but dreamy)
• Extra salt & black pepper to season
• Fresh parsley, chopped (for garnish)

Let’s Cook This Honey Mustard Glazed Chicken with Roasted Vegetables

1. Preheat the Oven

Set your oven to 375°F (190°C) and take a deep breath. You’re halfway there already.

2. Make the Glaze

In a small bowl, whisk together:

• Honey
• Dijon mustard
• Half of your olive oil
• Paprika, salt, and pepper

Stir it until it’s smooth, silky, and smells like dinner is about to be so good.

3. Marinate the Chicken

Brush your chicken breasts with half of the honey mustard glaze. Let them marinate while you prep the veggies (or take a sip of wine, I won’t tell).

Ten minutes is all it takes for those flavors to start mingling like old friends.

4. Toss the Veggies

In a big bowl (or right on the baking sheet, let’s be honest), toss your chopped carrots, potatoes, bell peppers, and red onions with the remaining olive oil, salt, and pepper. Sprinkle in some fresh rosemary or thyme if you’re feeling fancy.

5. Assemble & Bake

Spread the seasoned veggies out on a large baking tray. Nestle the marinated chicken breasts right on top.

Slide the whole pan into your preheated oven and bake for 25-30 minutes—until the chicken is cooked through and the veggies are golden and fork-tender.

6. Final Glaze Magic

About 5 minutes before it’s done, brush the rest of the honey mustard glaze over the chicken. This gives it that extra shiny, golden crust that tastes as amazing as it looks.

7. Garnish & Serve

Pull it out of the oven, let it cool for a couple minutes (because molten veggies are no joke), then sprinkle fresh parsley on top.

Voilà! Dinner = Done.

Aneta’s Quick Tips

• Short on time? Chop your veggies the night before and store them in a zip-top bag. You’ll save precious minutes when you need them most.
• Want crispier edges on your veggies? Spread them out in a single layer and avoid crowding. More room = more roast.
• Cooking for picky eaters? Swap in broccoli or sweet potatoes—they caramelize beautifully and are usually kid-approved.

A Little Backstory…

This honey mustard chicken was born out of desperation and Dijon. Seriously—I was hosting a last-minute dinner for my sister’s family (yes, the picky eaters), and needed something that looked like I tried way harder than I actually did. The result? Clean plates all around. It’s been a staple ever since.

FAQs About Honey Mustard Glazed Chicken with Roasted Vegetables

Conclusion

When you need something hearty but not heavy, easy but still impressive, this Honey Mustard Glazed Chicken with Roasted Vegetables swoops in like the weeknight dinner hero it is. With just one pan and a handful of ingredients, you get a meal that feels a little special—even on a Tuesday.

So go ahead—preheat that oven and let the magic begin. 💛🍗🥕

Keep the Chicken Magic Going: More Recipes You’ll Love

If this Honey Mustard Glazed Chicken with Roasted Vegetables recipe has earned a spot in your weeknight rotation (we’re pretty sure it will), then you’re going to fall head over spatula for these other flavorful favorites from Chicken Magic Recipes. Whether you’re craving more honey-infused meals, bright veggie-packed dishes, or grill-worthy chicken, there’s plenty more culinary magic where that came from:

1. Easy Baked Honey Dijon Chicken – Another honey mustard hero, this one is perfect for busy nights when you want bold flavor without the fuss.
2. Grilled Chicken Cobb Salad with Honey Dijon – Take your salad game to the next level with this grilled gem that’s both wholesome and hearty.
3. Street Corn Chicken Casserole – A creamy, cheesy, flavor-packed bake that pairs beautifully with roasted vegetables or a simple green salad.
4. Chicken and Sweet Potato Recipes – Sweet potatoes make a fantastic swap or sidekick for the veggies in today’s recipe—here’s a roundup of ideas to keep the comfort coming.

There’s always something sizzling over at Chicken Magic Recipes—so go ahead, explore a few more dishes and keep dinnertime delicious! 🍽️✨

Honey Mustard Glazed Chicken with Roasted Vegetables

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings

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Description

This Honey Mustard Glazed Chicken with Roasted Vegetables is the ultimate one-pan dinner. Juicy, flavorful chicken breasts are brushed with a sweet and tangy honey mustard glaze and baked atop a bed of crispy roasted carrots, potatoes, bell peppers, and red onions. It’s simple, wholesome, and absolutely packed with flavor—a perfect go-to for busy weeknights or relaxed Sunday dinners.

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Ingredients

• 4 boneless, skinless chicken breasts

• 1/4 cup honey

• 1/4 cup Dijon mustard

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika

• 2 tbsp olive oil (divided)

• 2 carrots, chopped

• 2 medium potatoes, chopped

• 1 red bell pepper, sliced

• 1 red onion, chunked

• 1 tbsp fresh rosemary or thyme (optional)

• Chopped fresh parsley for garnish

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Instructions

1. Preheat oven to 375°F (190°C).

2. Make the glaze: In a small bowl, whisk together honey, Dijon mustard, half of the olive oil, paprika, salt, and pepper until smooth.

3. Marinate the chicken: Brush chicken breasts with half of the honey mustard glaze. Let marinate for at least 10 minutes while prepping the vegetables.

4. Toss the vegetables: In a bowl or directly on a baking sheet, toss carrots, potatoes, bell peppers, and onions with remaining olive oil, salt, pepper, and herbs.

5. Assemble: Spread the vegetables on a baking sheet. Place the marinated chicken breasts on top.

6. Bake for 25–30 minutes, or until chicken reaches 165°F internally and vegetables are fork-tender.

7. Final glaze: In the last 5 minutes of baking, brush remaining honey mustard glaze over the chicken for a caramelized finish.

8. Garnish and serve with chopped parsley and your favorite side (or enjoy as-is!).

Notes

Swap in chicken thighs if you prefer darker meat—just adjust the baking time slightly.
Feel free to use zucchini or sweet potatoes as alternate vegetables.
For extra crispiness, use a convection setting or broil for the last 2 minutes.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 11 g
• Sodium: 550 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 95 mg