I just made Honey Mustard Glazed Chicken with Roasted Vegetables that looks like a dinner-party showstopper and tastes even better, so you’ll want the recipe.

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I messed up dinner and found my favorite thing. I roasted a pile of veggies and slapped honey mustard on chicken and suddenly I was obsessed.

I love that sticky, tangy hit from 3 tbsp Dijon mustard and the mellow sweetness of 1/3 cup honey clinging to thighs. The roasted vegetables get slightly charred, the chicken keeps juicy, and every bite feels like the kind of dish I want again tomorrow.

Part weeknight rescue, part taste revelation. I write this because I hoard recipes under Chicken Dinner Recipes and swear by simple, real meals.

No fuss, big flavor. Every time.

Ingredients

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Chicken’s the juicy protein, super comforting.
Basically, Dijon adds sharp tang, cuts sweetness.
Whole grain mustard adds texture and pop.
Honey gives sticky sweetness and caramel notes.
Olive oil for glaze keeps it glossy.
Plus, lemon wakes the glaze, or tangier vinegar.
Garlic’s savory kick, can’t skip it.
Smoked paprika adds warm, smoky color.
Kosher salt makes everything sing.
Black pepper’s little bite.
Baby potatoes add creaminess and bite.
Carrots bring sweetness and hearty texture.
Red bell pepper adds bright crunch.
Red onion gives sweet, caramelizing layers.
Brussels sprouts or broccoli add green crunch.
Olive oil for roasting helps crisp edges.
Dried thyme or rosemary adds woodsy note.
Fresh parsley’s bright finish, looks nice.

Ingredient Quantities

1.5 lb boneless skinless chicken thighs or breasts (about 4 pieces)

3 tbsp Dijon mustard

1 tbsp whole grain mustard

1/3 cup honey

2 tbsp olive oil for glaze

1 tbsp lemon juice (or apple cider vinegar if you like it tangier)

3 garlic cloves, minced

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 lb baby potatoes, halved

3 carrots, cut into 1 inch pieces

1 red bell pepper, cut into chunks

1 small red onion, cut into wedges

2 cups Brussels sprouts or broccoli florets (halved if large)

2 tbsp olive oil for roasting vegetables

1 tsp dried thyme or rosemary, crushed

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Put a rimmed baking sheet in the oven to get hot while you prep the chicken and veggies.

2. In a medium bowl whisk together 3 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1/3 cup honey, 2 tbsp olive oil (for glaze), 1 tbsp lemon juice (or apple cider vinegar if you want it tangier), 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust salt or acid if needed.

3. Pat
1.5 lb boneless skinless chicken thighs or breasts dry with paper towels. Put the chicken in the bowl with half the glaze and toss to coat. Let it sit while you cut the vegetables so the flavors soak in, at least 10 minutes. If you have time, marinate 30 minutes in the fridge.

4. On a large bowl toss 1 lb halved baby potatoes, 3 carrots cut into 1 inch pieces, 1 red bell pepper cut into chunks, 1 small red onion cut into wedges and 2 cups Brussels sprouts or broccoli florets with 2 tbsp olive oil for roasting vegetables, 1 tsp dried thyme or rosemary and a pinch of salt and pepper. Make sure everything is evenly coated.

5. Remove the hot baking sheet from the oven and spread the vegetables out in a single layer, keeping potatoes cut side down. Return the sheet to the oven and roast for 10 minutes to get them started.

6. After 10 minutes pull the tray out, push the vegetables to the sides to make room, and place the chicken pieces in the center. Spoon a little of the reserved glaze over each piece of chicken. Return to the oven.

7. Roast for another 18 to 25 minutes, until chicken registers 165°F (74°C) at the thickest part and the vegetables are tender and caramelized. Thinner breasts will cook faster so watch closely.

8. In the last 3 minutes of cooking, brush the chicken with the remaining glaze and switch the oven to broil if you want a sticky, slightly charred finish. Keep an eye on it so it doesn’t burn.

9. Remove from oven and let rest 5 minutes so the juices redistribute. Taste a potato and a vegetable, adjust with extra salt or a squeeze of lemon if it needs brightness.

10. Plate the chicken with the roasted vegetables, sprinkle chopped fresh parsley if you like, and serve warm. Leftovers keep well in the fridge for 3 days and taste great reheated in a skillet to keep the glaze sticky.

Equipment Needed

1. Rimmed baking sheet (preheats in the oven)
2. Medium mixing bowl
3. Large mixing bowl for the veggies
4. Whisk (for the glaze)
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Tongs or spatula (to move chicken and veggies)
8. Instant-read thermometer for checking 165°F
9. Pastry brush or spoon for glazing
10. Oven mitts and paper towels

FAQ

Q: Can I use chicken breasts instead of thighs and will the cooking time change?

A: Yes, you can use boneless skinless breasts. They usually cook a bit faster than thighs, so roast until the internal temp hits 165°F (74°C) and check at about 18 minutes. If breasts are thick, pound them to even thickness so they cook evenly.

Q: My honey is very thick or crystallized, what should I do?

A: Warm the honey slightly in the microwave for 10 to 15 seconds or place the jar in hot water until it loosens up. That makes it mix better with the mustards and oil, but dont overheat it or itll thin the flavor.

Q: How can I make the veggies crispier instead of soft?

A: Give veggies plenty of space on the sheet pan so steam can escape. Roast at 425°F (220°C) and flip them halfway. Also cut them into uniform pieces and use a little extra oil. If potatoes are still soft, remove chicken when done and roast veggies a few more minutes.

Q: Can I make the glaze ahead of time and how long will leftovers keep?

A: Yes make the glaze up to 2 days ahead and keep it in the fridge in a sealed container. Cooked leftovers keep 3 to 4 days in the fridge. Reheat gently in the oven or in a skillet so the honey doesnt burn.

Q: Any good substitutions for the vegetables or herbs?

A: Totally. Swap Brussels sprouts for broccoli, sweet potatoes for baby potatoes, or use zucchini and mushrooms. Fresh rosemary or thyme both work; use 1 tsp dried or 1 tbsp fresh. Adjust roasting time slightly for softer veg.

Q: Is this recipe gluten free and can I grill the chicken instead of roasting?

A: The recipe is naturally gluten free if your mustards are gluten free. You can grill the chicken: brush with glaze and grill over medium heat, turning and basting until internal temp is 165°F (74°C). Grill veggies in a grill basket or roast them while chicken cooks.

Honey Mustard Glazed Chicken With Roasted Vegetables Recipe Substitutions and Variations

1.5 lb boneless skinless chicken thighs or breasts: swap for boneless turkey cutlets, pork tenderloin medallions, or even thick tofu steaks for a vegetarian twist — cooking times will change a bit, so watch doneness.
3 tbsp Dijon mustard / 1 tbsp whole grain mustard: use spicy brown mustard, stoneground mustard, or yellow mustard in a pinch; you can also stir in a little horseradish for extra kick.
1/3 cup honey: replace with pure maple syrup, agave nectar, or brown sugar dissolved in a tablespoon of warm water; maple gives a deeper flavor, agave is milder.
1 lb baby potatoes: try sweet potatoes, fingerling potatoes, cauliflower florets, or turnips as an alternative; cut to similar size so they roast evenly.

Pro Tips

1) Marinate longer if you can. Ten minutes helps, but 30 minutes to 2 hours in the fridge makes the honey-mustard actually soak into the chicken so it’s juicier and more flavorful. If you forget, at least pat the chicken super dry so the glaze sticks.

2) Par-cook the potatoes a bit first for even roasting. Give halved baby potatoes a quick 8 minute boil or microwave for 4-6 minutes before tossing on the sheet. They’ll brown faster and you won’t end up with underdone potato centers.

3) Use a thermometer and remove thinner pieces early. Thick thighs can take the full time, breasts often finish sooner. Pull anything that hits 165°F and let it rest on the warm side of the pan while the rest finishes so nothing gets overcooked.

4) Finish with acid and texture. A squeeze of lemon or a splash of apple cider vinegar at the end brightens the glaze, and a sprinkle of toasted nuts or breadcrumbs gives a nice contrast to the sticky chicken. Taste before serving and adjust salt or brightness.

Honey Mustard Glazed Chicken With Roasted Vegetables Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made Honey Mustard Glazed Chicken with Roasted Vegetables that looks like a dinner-party showstopper and tastes even better, so you’ll want the recipe.

Servings

servings

Calories

662

kcal

Equipment: 1. Rimmed baking sheet (preheats in the oven)
2. Medium mixing bowl
3. Large mixing bowl for the veggies
4. Whisk (for the glaze)
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Tongs or spatula (to move chicken and veggies)
8. Instant-read thermometer for checking 165°F
9. Pastry brush or spoon for glazing
10. Oven mitts and paper towels

Ingredients

1.5 lb boneless skinless chicken thighs or breasts (about 4 pieces)
3 tbsp Dijon mustard
1 tbsp whole grain mustard
1/3 cup honey
2 tbsp olive oil for glaze
1 tbsp lemon juice (or apple cider vinegar if you like it tangier)
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 lb baby potatoes, halved
3 carrots, cut into 1 inch pieces
1 red bell pepper, cut into chunks
1 small red onion, cut into wedges
2 cups Brussels sprouts or broccoli florets (halved if large)
2 tbsp olive oil for roasting vegetables
1 tsp dried thyme or rosemary, crushed
Fresh parsley, chopped, for garnish (optional)

Directions

Preheat oven to 425°F (220°C). Put a rimmed baking sheet in the oven to get hot while you prep the chicken and veggies.
In a medium bowl whisk together 3 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1/3 cup honey, 2 tbsp olive oil (for glaze), 1 tbsp lemon juice (or apple cider vinegar if you want it tangier), 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust salt or acid if needed.
Pat
5 lb boneless skinless chicken thighs or breasts dry with paper towels. Put the chicken in the bowl with half the glaze and toss to coat. Let it sit while you cut the vegetables so the flavors soak in, at least 10 minutes. If you have time, marinate 30 minutes in the fridge.
On a large bowl toss 1 lb halved baby potatoes, 3 carrots cut into 1 inch pieces, 1 red bell pepper cut into chunks, 1 small red onion cut into wedges and 2 cups Brussels sprouts or broccoli florets with 2 tbsp olive oil for roasting vegetables, 1 tsp dried thyme or rosemary and a pinch of salt and pepper. Make sure everything is evenly coated.
Remove the hot baking sheet from the oven and spread the vegetables out in a single layer, keeping potatoes cut side down. Return the sheet to the oven and roast for 10 minutes to get them started.
After 10 minutes pull the tray out, push the vegetables to the sides to make room, and place the chicken pieces in the center. Spoon a little of the reserved glaze over each piece of chicken. Return to the oven.
Roast for another 18 to 25 minutes, until chicken registers 165°F (74°C) at the thickest part and the vegetables are tender and caramelized. Thinner breasts will cook faster so watch closely.
In the last 3 minutes of cooking, brush the chicken with the remaining glaze and switch the oven to broil if you want a sticky, slightly charred finish. Keep an eye on it so it doesn't burn.
Remove from oven and let rest 5 minutes so the juices redistribute. Taste a potato and a vegetable, adjust with extra salt or a squeeze of lemon if it needs brightness.
Plate the chicken with the roasted vegetables, sprinkle chopped fresh parsley if you like, and serve warm. Leftovers keep well in the fridge for 3 days and taste great reheated in a skillet to keep the glaze sticky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.