Honey Mustard Chicken with Roasted Potatoes & Veggies

Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4

Introduction

Honey mustard chicken with roasted vegetables is a wholesome, family-friendly sheet-pan dinner that balances sweet, tangy, and savory flavors in every bite. Tender chicken bakes alongside caramelized potatoes and colorful veggies, all lacquered in a Dijon-forward honey mustard glaze that turns glossy and fragrant in the oven. The result is a complete, satisfying meal with minimal cleanup and maximum flavor. Quick tip: use a mix of Dijon and whole-grain mustard for depth, and avoid crowding the pan so everything roasts (not steams) and develops golden edges.

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken breasts or thighs
• 1 lb (450 g) baby potatoes, halved
• 1 cup (150 g) carrots, cut into sticks
• 1 cup (150 g) bell peppers, chopped
• 1 cup (150 g) broccoli florets
• 3 tbsp (45 ml) olive oil
• 3 tbsp (45 ml) Dijon mustard
• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) whole-grain mustard (optional)
• 1 tbsp (15 ml) lemon juice
• 3 cloves garlic, minced
• 1 tsp (5 g) dried thyme or rosemary
• 1/2 tsp (2.5 g) smoked paprika
• 1/2 tsp (2.5 g) salt, or to taste
• 1/4 tsp (1 g) black pepper
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Preheat and prepare the pan: Heat oven to 400°F (200°C). Line a large sheet pan with parchment for easy cleanup.

2. Make the honey mustard sauce: Whisk olive oil, Dijon, honey, whole-grain mustard, lemon juice, garlic, thyme, paprika, salt, and pepper until smooth and emulsified.

3. Marinate the chicken: Place chicken in a bowl or bag and coat with half the sauce. Marinate 15–30 minutes (refrigerate up to 4 hours). Reserve the remaining sauce.

4. Season the vegetables: Toss potatoes, carrots, bell peppers, and broccoli with a light drizzle of oil, a pinch of salt, and pepper. Spread in a single layer on the pan.

5. Add chicken to the pan: Nestle marinated chicken among the vegetables. Spoon a little of the reserved sauce over the chicken for extra flavor.

6. Roast: Bake 25–30 minutes, flipping vegetables once. Chicken is done at an internal temperature of 165°F (74°C); vegetables should be tender with caramelized edges.

7. Glaze and finish: Brush or drizzle the remaining sauce over hot chicken and vegetables. Rest 3–5 minutes for juices to settle, then garnish with chopped parsley and serve.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Thighs stay very juicy. Add a few extra minutes if needed and verify 165°F (74°C) at the thickest part.

How do I keep the vegetables from steaming?

Use a large pan, spread everything in a single layer, and avoid overcrowding. This encourages browning and crisp edges.

What other vegetables work well?

Try zucchini, cauliflower, or green beans. Cut to similar sizes for even roasting and add delicate vegetables in the last 10 minutes.

Edit This Article