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Easy One-Pan Honey Mustard Chicken Recipe with Roasted Vegetables for Perfect Dinner

one-pan honey mustard chicken - featured image
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A quick and easy one-pan dinner featuring juicy honey mustard chicken thighs or breasts roasted alongside tender vegetables, perfect for busy weeknights or cozy dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 medium carrots, peeled and cut into sticks
  • 8 ounces Brussels sprouts, halved
  • 1 medium red onion, cut into wedges
  • 3–4 fresh thyme sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.
  3. Wash and halve the baby potatoes, peel and cut the carrots into sticks, halve the Brussels sprouts, and slice the red onion into wedges.
  4. Toss all the vegetables in a large bowl with a drizzle of olive oil, a pinch of salt, pepper, and fresh thyme sprigs if using.
  5. Spread the vegetables evenly in a single layer on a large rimmed baking sheet or shallow roasting pan.
  6. Pat the chicken pieces dry with paper towels and place them over the vegetables on the pan.
  7. Brush or spoon the honey mustard sauce generously over the chicken, coating each piece well.
  8. Roast everything together in the oven for 25–30 minutes. About halfway through (around 15 minutes), use tongs to flip the chicken and toss the vegetables for even cooking and caramelization.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender and caramelized at the edges.
  10. Optional: Broil for 2–3 minutes for extra crispness, watching closely to prevent burning.
  11. Let the chicken rest for a few minutes before serving to lock in the juices.

Notes

Pat chicken dry before applying sauce for better browning and less sticking. Avoid overcrowding the pan to ensure proper roasting and caramelization. Let chicken rest after cooking for juicy results. Vegetables can be swapped seasonally; adjust roasting time accordingly. For a spicy variation, add hot mustard or cayenne pepper to the sauce.

Nutrition

Keywords: honey mustard chicken, one-pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner, gluten-free, dairy-free

Find it online: https://fizzlefork.com/easy-one-pan-honey-mustard-chicken-recipe-with-roasted-vegetables-for-perfect-dinner/