Easy & Delicious Honey Mustard Glazed Chicken with Roasted Vegetables

Hey there, fellow food lovers! Are you craving a weeknight dinner that’s both incredibly flavorful and surprisingly easy to whip up? Then look no further than this Honey Mustard Glazed Chicken with Roasted Vegetables! This recipe is my go-to when I want something satisfying, healthy, and utterly delicious without spending hours in the kitchen. Imagine this: juicy, tender chicken glistening with a sweet and tangy honey mustard glaze, perfectly complemented by crisp-tender roasted vegetables. The aroma alone will have your mouth watering!

What makes this recipe special? It’s the perfect balance of sweet, savory, and tangy flavors that dance on your tongue. The honey mustard glaze adds an irresistible richness that coats the chicken beautifully, while the roasted vegetables provide a delightful textural contrast and a boost of healthy nutrients. It’s a complete meal in one pan, minimizing cleanup and maximizing flavor. Best of all, this recipe comes together quickly—perfect for busy weeknights when you don’t want to compromise on taste or quality. It’s the kind of meal that evokes a cozy, comforting feeling, perfect for a family dinner or a relaxing night in. Trust me, your taste buds (and your stomach!) will thank you.

You’ll absolutely love the ease of preparation, the incredible taste, and the satisfying feeling of creating a delicious and healthy meal from scratch. It’s a recipe that’s guaranteed to become a family favorite!

What You’ll Need

This recipe is designed to be straightforward and uses readily available ingredients. Here’s what you’ll need to create this culinary masterpiece:

• Bone-in, skin-on chicken thighs (about 1.5 lbs): These stay juicy and tender during roasting.
• Olive oil: For roasting the vegetables and adding moisture to the chicken.
• Honey: Provides the sweetness in the glaze and adds a beautiful sheen.
• Dijon mustard: Adds a tangy kick that balances the sweetness of the honey.
• Apple cider vinegar: Enhances the tanginess and adds a subtle fruity note.
• Soy sauce (or tamari for gluten-free): Adds umami and depth of flavor to the glaze.
• Garlic powder: Provides a savory depth.
• Onion powder: Adds a subtle sweetness and savory note.
• Paprika (smoked paprika is ideal): Adds a hint of smokiness and color.
• Salt and freshly ground black pepper: To season the chicken and vegetables.
• Assorted vegetables (1.5 lbs): Feel free to use your favorites! Broccoli florets, carrots, bell peppers (any color), red onion wedges, and Brussels sprouts are all excellent choices.
• Fresh rosemary sprigs (optional): Adds a lovely herbaceous aroma and flavor.

Step-by-Step Instructions

Let’s get cooking! This recipe is surprisingly simple, but the results are truly impressive.

1. Preheat your oven to 400°F (200°C). This ensures your vegetables and chicken roast evenly. Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables: Wash and chop your chosen vegetables into bite-sized pieces. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on one side of your prepared baking sheet.
3. Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them brown nicely. Season both sides generously with salt and pepper.
4. Make the honey mustard glaze: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, onion powder, and paprika. Add a pinch of salt and pepper to taste. Adjust to your preference!
5. Glaze the chicken: Brush the honey mustard glaze generously over both sides of the chicken thighs.
6. Roast: Place the glazed chicken thighs on the other side of the baking sheet, alongside the vegetables. If using rosemary, tuck sprigs amongst the vegetables and chicken.
7. Bake: Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. Tip: For extra crispy skin, broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.
8. Rest and serve: Remove the baking sheet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Serve immediately and enjoy!

Tips for Success

To ensure your Honey Mustard Glazed Chicken with Roasted Vegetables turns out perfectly every time, here are a few helpful tips:

Don’t overcrowd the baking sheet. Give the chicken and vegetables enough space to roast evenly. If necessary, use two baking sheets. Using bone-in, skin-on chicken thighs is key to juicy, flavorful results. Avoid overcooking the chicken; use a meat thermometer to ensure it reaches the safe internal temperature. For a deeper glaze, baste the chicken halfway through the cooking time. Don’t be afraid to experiment with different vegetables – feel free to use your favorites!

Variations to Try

Feel free to customize this recipe to your liking! Here are a few delicious variations to explore:

Spicy kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the glaze. Herby twist: Add fresh thyme or oregano to the vegetables. Citrus zest: A bit of lemon or orange zest adds brightness to the glaze. Vegetarian option: Replace the chicken with firm tofu, halloumi cheese, or portobello mushrooms. Marinate the vegetarian alternative in the glaze for at least 30 minutes before roasting.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave the chicken and vegetables until heated through, or you can reheat them in a skillet over medium heat, adding a splash of water or broth to prevent them from drying out. Freezing is also an option. Allow the chicken and vegetables to cool completely before storing in freezer-safe containers for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat as described above.

Frequently Asked Questions

Q: Can I use boneless, skinless chicken breasts? A: Yes, but they will cook faster. Reduce the cooking time and monitor closely to prevent overcooking. Boneless, skinless breasts tend to dry out more easily, so consider adding a tablespoon of chicken broth to the pan during the last 10 minutes of cooking.

Q: What other vegetables can I use? A: The possibilities are endless! Sweet potatoes, butternut squash, asparagus, zucchini, and eggplant all work well.

Q: How long does the honey mustard glaze keep? A: The leftover glaze can be stored in an airtight container in the refrigerator for up to a week.

Q: Can I make this recipe ahead of time? A: You can prepare the vegetables and glaze in advance. Store them separately in the refrigerator until you are ready to roast. The chicken can be marinated in the glaze for up to 4 hours in advance.

The Final Word

This Easy & Delicious Honey Mustard Glazed Chicken with Roasted Vegetables recipe is a winner for a reason! It’s quick, easy, incredibly flavorful, and perfect for any weeknight dinner. The combination of sweet and tangy glaze with perfectly roasted vegetables is simply irresistible. I encourage you to give it a try – you won’t be disappointed! Let me know in the comments how yours turned out, and don’t forget to rate the recipe if you enjoyed it!

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