Honey Mustard Chicken with Roasted Potatoes & Veggies

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and flexible. The chicken comes out moist with crispy edges, and the veggies roast to golden perfection. The honey mustard sauce doubles as both marinade and finishing glaze, packing everything with bold flavor. Best of all, everything bakes together, making it a no-fuss dinner that doesn’t skimp on comfort or nutrition.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 lb boneless, skinless chicken breasts or thighs

• 1 lb baby potatoes, halved

• 1 cup carrots, cut into sticks

• 1 cup bell peppers, chopped

• 1 cup broccoli florets

• 3 tbsp olive oil

• 3 tbsp Dijon mustard

• 2 tbsp honey

• 1 tbsp whole-grain mustard (optional, but I love the added texture)

• 1 tbsp lemon juice

• 3 cloves garlic, minced

• 1 tsp dried thyme or rosemary

• ½ tsp smoked paprika

• ½ tsp salt, or to taste

• ¼ tsp black pepper

• Fresh parsley, chopped, for garnish

Directions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. Make the honey mustard sauce by whisking together olive oil, Dijon mustard, honey, whole-grain mustard (if using), lemon juice, minced garlic, thyme, paprika, salt, and pepper in a small bowl. I like to whisk until it’s smooth and creamy.

3. Marinate the chicken in half of the sauce. I place the chicken in a bowl or resealable bag, pour over the sauce, and let it sit for at least 15–30 minutes while I prep the veggies. If I have extra time, I refrigerate it for up to 4 hours.

4. Prep the vegetables by tossing the potatoes, carrots, bell peppers, and broccoli with a light drizzle of oil and a pinch of salt and pepper. I spread them out evenly on the sheet pan in a single layer to help them roast rather than steam.

5. Arrange the chicken on the same sheet pan, nestling it among the veggies. I like to spoon a little extra of the reserved sauce over the chicken to add more flavor.

6. Bake everything for 25–30 minutes, flipping the veggies halfway through for even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the vegetables should be caramelized and fork-tender.

7. Glaze and rest the chicken by brushing or drizzling the remaining sauce over it once it comes out of the oven. I let everything rest for 3–5 minutes before garnishing with fresh parsley and serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• I sometimes swap the chicken for turkey cutlets or even tofu for a vegetarian twist.

• For a more intense flavor, I use a mix of Dijon and spicy brown mustard.

• Sweet potatoes or butternut squash make great seasonal alternatives to baby potatoes.

• To make this a full grain bowl, I serve the roasted components over quinoa or couscous and drizzle with extra lemon juice.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store everything in airtight containers. When reheating, I warm it in the oven at 350°F (175°C) until hot, which keeps the veggies crisp. A splash of water or broth helps rehydrate the chicken if needed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs for added juiciness. They’re more forgiving and stay tender even if slightly overcooked. I just check that they reach 165°F in the thickest part.

How do I keep the vegetables from steaming?

I make sure the pan isn’t overcrowded and everything is in a single layer. That allows for good air circulation and promotes caramelization instead of steaming.

What other vegetables work well?

Zucchini, green beans, cauliflower, or even red onion wedges all roast beautifully in this dish. I just cut them into uniform pieces for even cooking and add softer veggies like zucchini in the last 10 minutes.

Can I make this ahead?

Yes! I marinate the chicken and chop the vegetables ahead of time, storing them separately in the fridge. At dinnertime, all I need to do is assemble and bake.

Can I freeze leftovers?

I don’t usually recommend freezing roasted vegetables as they can become mushy. However, the chicken can be frozen separately and reheated later with fresh veggies.

Conclusion

This honey mustard chicken with roasted potatoes and veggies is one of those foolproof recipes that delivers every time. It’s comforting, balanced, and full of flavor, yet simple enough to make on a busy night. The glaze caramelizes beautifully in the oven, and I love how every bite has a little bit of sweet, savory, and tangy magic.

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