Mustard Chicken with Roasted Vegetables
Transform your weeknight dinner routine with this irresistibly flavorful Mustard Chicken with Roasted Vegetables. This one-pan recipe features tender, juicy chicken breasts marinated in a delightful blend of Dijon mustard, whole grain mustard, honey, garlic, and spices, creating the perfect balance of tangy and savory flavors. Paired with a colorful medley of caramelized vegetables—potatoes, carrots, zucchini, and red onion—seasoned with rosemary and thyme, this dish is both nutritious and satisfying. With minimal prep time and the convenience of roasting everything together, it’s a fuss-free meal that’s perfect for busy nights. Serve it hot, straight from the oven, for a hearty, wholesome dinner your family will love. Keywords: mustard chicken recipe, roasted vegetables, one-pan dinner, easy chicken dinner, healthy roasted vegetables.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 4 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cups potatoes, diced into 1-inch cubes
- 2 cups carrots, sliced into 1/2-inch pieces
- 2 cups zucchini, sliced into 1/2-inch rounds
- 1 piece red onion, quartered
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, prepare the marinade by mixing Dijon mustard, whole grain mustard, honey, 2 tablespoons of olive oil, minced garlic, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the chicken breasts in a large bowl or zip-top bag. Pour the marinade over the chicken and mix until the chicken is well-coated. Cover and refrigerate for 15–30 minutes.
While the chicken marinates, prepare the vegetables. In a large mixing bowl, combine the diced potatoes, carrots, zucchini, and red onion. Drizzle the remaining 2 tablespoons of olive oil over the vegetables and season with rosemary, thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables in an even layer on the prepared baking sheet, leaving space for the chicken breasts.
Remove the chicken from the marinade and place it on the baking sheet alongside the vegetables. Discard any remaining marinade.
Roast in the oven for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Plate the roasted vegetables and chicken together, and enjoy your tangy and savory meal!
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 20.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2271 mg | 48% | |
*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.
