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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet with olive oil.
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.
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).
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.
Spread the seasoned vegetables evenly across the prepared baking dish. Make space in the center for the marinated chicken thighs.
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.
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.
Midway through baking (around 20 minutes), brush the chicken with more of the reserved honey mustard sauce for extra flavor.
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.
Serve the honey mustard chicken alongside the roasted vegetables and enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 17.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1005 mg | 21% | |
*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.
