Can I substitute the chicken breasts with thighs?

Absolutely! Just keep in mind that bone-in thighs may need a few extra minutes in the oven. Use a meat thermometer if you’ve got one—165°F is the magic number.

Can I meal prep this Honey Mustard Glazed Chicken with Roasted Vegetables ?

Yes, and yes again. This dish keeps beautifully in the fridge for 3-4 days. Store in airtight containers and reheat in the oven or microwave.

What veggies can I swap in?

Try zucchini, sweet potatoes, or even Brussels sprouts if you’re feeling adventurous. Just make sure everything is cut roughly the same size for even cooking.

Can I make the glaze ahead of time?

Totally. Mix it up and store it in the fridge for up to 3 days. Just give it a stir before using.

Honey Mustard Glazed Chicken with Roasted Vegetables : 7 Irresistible Flavors

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.

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

Preheat oven to 375°F (190°C).
Make the glaze: In a small bowl, whisk together honey, Dijon mustard, half of the olive oil, paprika, salt, and pepper until smooth.
Marinate the chicken: Brush chicken breasts with half of the honey mustard glaze. Let marinate for at least 10 minutes while prepping the vegetables.
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.
Assemble: Spread the vegetables on a baking sheet. Place the marinated chicken breasts on top.
Bake for 25–30 minutes, or until chicken reaches 165°F internally and vegetables are fork-tender.
Final glaze: In the last 5 minutes of baking, brush remaining honey mustard glaze over the chicken for a caramelized finish.
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