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Easy One-Pan Honey Mustard Chicken Recipe with Roasted Vegetables for Perfect Weeknight Dinner

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A quick and easy one-pan honey mustard chicken with roasted vegetables, perfect for busy weeknights and unexpected guests. The honey mustard glaze creates a sweet-tangy flavor while the chicken stays juicy with crispy skin.

Ingredients

Scale
  • 4 boneless, skin-on chicken breasts
  • 2 cups baby potatoes, halved
  • 1 cup baby carrots or sliced regular carrots
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets (optional)
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Optional: a pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, smoked paprika, salt, and pepper until smooth and glossy.
  3. Halve the baby potatoes and chop the carrots and bell pepper into bite-sized pieces. Toss them in about half of the honey mustard sauce to coat evenly. Spread them out on a baking sheet in a single layer.
  4. Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper. Brush or spoon the remaining honey mustard sauce over the chicken pieces, coating both sides, especially the skin. Place the chicken skin-side up on top of the vegetables.
  5. Roast in the preheated oven for 30-35 minutes. At the 20-minute mark, gently toss the vegetables to promote even cooking. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is browned and crisp.
  6. Remove the pan from the oven and let the chicken rest for 5 minutes before serving.
  7. Optional: Sprinkle with fresh chopped parsley or a squeeze of lemon juice before serving.

Notes

Pat the chicken dry before seasoning to ensure crispy skin. Do not overcrowd the pan to allow proper roasting and caramelization. Use a meat thermometer to check for doneness (165°F). Toss vegetables midway through roasting for even cooking. Let chicken rest after roasting to lock in juices.

Nutrition

Keywords: honey mustard chicken, one-pan dinner, roasted vegetables, easy weeknight dinner, quick chicken recipe, healthy chicken dinner, gluten-free chicken recipe

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