Description
A delicious recipe for Honey Mustard Glazed Chicken served with roasted vegetables, perfect for a wholesome meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium carrots, peeled and cut into sticks
- 1 medium zucchini, sliced
- 1 cup baby potatoes, halved
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until well combined.
- Place the chicken breasts in a shallow dish or resealable plastic bag and pour half of the honey mustard mixture over the chicken.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the chicken to marinate.
- While the chicken is marinating, prepare the vegetables.
- Peel the carrots and cut them into sticks about 2-3 inches long.
- Slice the zucchini into 1/4-inch thick rounds.
- Cut the baby potatoes in half to create bite-sized pieces.
- Place the carrots, zucchini, and potatoes on the prepared baking sheet.
- Drizzle the vegetables with olive oil and toss them to coat evenly.
- Sprinkle fresh thyme leaves, rosemary leaves, salt, and black pepper over the vegetables and toss again to distribute the herbs and seasoning.
- Once the chicken has marinated, remove it from the refrigerator.
- Place the marinated chicken breasts on top of the vegetables on the baking sheet.
- Spoon the remaining honey mustard glaze over the chicken breasts.
- Transfer the baking sheet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden brown.
- Halfway through cooking, check on the chicken and vegetables, basting the chicken with the juices in the pan to keep it moist.
- Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
- Serve the glazed chicken breasts alongside the roasted vegetables and drizzle any remaining pan juices over the top for extra flavor.
Notes
- For best results, marinate the chicken for longer if possible.
- Feel free to substitute vegetables based on your preference.
- Ensure the chicken is cooked to the proper internal temperature for safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Honey Mustard Glazed Chicken, Roasted Vegetables, Chicken Recipe, Healthy Dinner