Honey Dijon Chicken and Vegetables
Savor the perfect balance of sweet, tangy, and savory with this Honey Dijon Chicken and Vegetables recipe—a one-pan wonder that's as delicious as it is effortless. Tender, juicy chicken thighs are marinated in a luscious blend of honey, Dijon mustard, garlic, and lemon juice, then roasted to golden perfection alongside a medley of red potatoes, carrots, and green beans, seasoned with fresh thyme. This hearty, wholesome dish comes together in just under an hour, making it ideal for busy weeknights or cozy family dinners. With its vibrant flavors, minimal cleanup, and visually appealing presentation, this recipe is sure to become a go-to favorite. Perfect for fans of quick one-pan recipes and nourishing meals packed with bold flavors!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Honey
- 3 tablespoons Dijon mustard
- 3 pieces Garlic cloves, minced
- 4 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Red potatoes, quartered
- 2 cups Carrots, peeled and cut into sticks
- 2 cups Green beans, trimmed
- 1 tablespoon Fresh thyme
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the honey, Dijon mustard, minced garlic, 2 tablespoons of olive oil, lemon juice, salt, and black pepper to create the marinade.
Pat the chicken thighs dry with a paper towel and place them in a large bowl. Pour half of the marinade over the chicken, ensuring each piece is well coated. Reserve the remaining marinade for basting later.
In another bowl, toss the red potatoes, carrots, and green beans with the remaining 2 tablespoons of olive oil, fresh thyme, a pinch of salt, and black pepper.
Spread the vegetables evenly onto the prepared baking sheet. Make a small space in the center of the baking sheet and place the marinated chicken thighs there.
Roast in the preheated oven for 20 minutes. After 20 minutes, use a brush to baste the chicken with the reserved marinade.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the chicken has an internal temperature of 165°F (74°C) and the vegetables are tender and lightly golden.
Remove from the oven and let the dish rest for 5 minutes before serving.
Serve the honey Dijon chicken thighs alongside the roasted vegetables for a complete and satisfying meal.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 92.8 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 421 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6447 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
