Honey Mustard Chicken with Vegetables
Delight your taste buds with this Honey Mustard Chicken with Vegetables, a one-pan wonder that's as flavorful as it is easy to make. Succulent boneless, skinless chicken thighs are marinated in a sweet and tangy honey mustard sauce featuring Dijon mustard, whole-grain mustard, garlic, and a touch of fresh lemon juice for a zesty kick. Nestled alongside a vibrant medley of seasoned baby carrots, Brussels sprouts, and red potatoes, this dish is oven-roasted to golden perfection, creating a balance of tender, juicy chicken and caramelized vegetables. With minimal prep and cleanup, this recipe is perfect for busy weeknights or casual gatherings, offering a wholesome, well-rounded meal that's ready in under an hour. Serve it straight from the oven, garnished with fresh parsley for a pop of color and brightness!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic cloves, minced
- 250 grams baby carrots
- 200 grams brussels sprouts, halved
- 300 grams red potatoes, quartered
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet with olive oil.
Step 2
In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, lemon juice, 1 tablespoon of olive oil, and minced garlic to create the honey mustard sauce. Set the sauce aside.
Step 3
Place the chicken thighs in a large zip-top bag or shallow bowl. Add half of the honey mustard sauce, reserving the other half. Coat the chicken well, cover, and marinate in the fridge for 10-15 minutes (or longer for more flavor).
Step 4
While the chicken marinates, prepare the vegetables. In a large mixing bowl, toss the baby carrots, halved brussels sprouts, and quartered red potatoes with 1 tablespoon of olive oil, dried Italian seasoning, salt, and black pepper.
Step 5
Spread the seasoned vegetables evenly across the prepared baking dish. Make space in the center for the marinated chicken thighs.
Step 6
Place the chicken thighs in the center of the baking dish, arranging them atop some of the vegetables if needed. Brush the chicken with a bit of the reserved honey mustard sauce.
Step 7
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender and slightly caramelized.
Step 8
Midway through baking (around 20 minutes), brush the chicken with more of the reserved honey mustard sauce for extra flavor.
Step 9
Once cooked, remove the baking dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley, if desired, before serving.
Step 10
Serve the honey mustard chicken alongside the roasted vegetables and enjoy!
Nutrition Facts
| Serving size | (1322.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1833.9 |
| Total Fat 87.0g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 505mg | 0% |
| Sodium 4145.7mg | 0% |
| Total Carbohydrate 149.3g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 72.4g | |
| Protein 120.9g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 302.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4076.5mg | 0% |
Source of Calories