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A plate showcasing a delectable honey mustard chicken dinner with roasted vegetables.

Delightful One-Pan Honey Mustard Chicken and Veggies

This delightful one-pan recipe features tender chicken and roasted vegetables coated in a savory honey mustard glaze, creating an easy and flavorful meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Baking sheet
  • Small bowl

Ingredients
  

Main Ingredients

  • 1.5 lbs chicken thighs or breasts Boneless, skinless
  • 2 cups Broccoli florets
  • 1 Bell peppers large, any color, chopped
  • 1 Red onion medium, cut into wedges
  • 2 cups Potato chunks or baby potatoes

Sauce and Seasoning

  • 2-3 tablespoons Olive oil
  • 1/4 cup Honey
  • 3 tablespoons Dijon mustard
  • 2 cloves Garlic minced
  • 1 tablespoon Apple cider vinegar
  • 1 tablespoon Soy sauce
  • 1 teaspoon Salt divided
  • 1/2 teaspoon Black pepper divided
  • for garnish Fresh parsley chopped (optional)

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
  • Wash and chop all vegetables into similar-sized pieces for even cooking, then spread them on the baking sheet.
  • Drizzle vegetables with 1-2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, toss to coat, and push them to one side of the pan.
  • Pat chicken dry, cut into 1-inch thick pieces if using breasts, and season with the remaining salt and pepper.
  • In a small bowl, whisk honey, Dijon mustard, minced garlic, apple cider vinegar, and soy sauce to make the glaze.

Cooking

  • Add seasoned chicken to the other side of the baking sheet, pour two-thirds of the glaze over it, and toss to coat.
  • Roast in the preheated oven for 20-25 minutes.
  • Carefully flip the chicken and vegetables, then brush the remaining glaze over the chicken.
  • Continue roasting for another 10-15 minutes until chicken is cooked through (165°F/74°C) and vegetables are tender-crisp.

Serving

  • Remove from oven, garnish with fresh parsley if desired, and serve immediately.

Notes

For extra flavor, marinate the chicken in the honey mustard glaze for at least 30 minutes before roasting. You can also customize the vegetables based on seasonal availability; root vegetables like carrots or sweet potatoes work well.