Description
A simple and flavorful one sheet pan recipe featuring juicy honey mustard chicken breast paired with roasted potatoes, carrots, red onion, broccoli, and asparagus. This easy meal comes together quickly with a sweet and tangy honey mustard glaze, perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Produce
- 2 medium potatoes, washed and chopped
- 2 large carrots, peeled and chopped
- 1 medium red onion, peeled and chopped
- 1 cup broccoli florets
- 1 cup asparagus spears, trimmed
Protein
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Pantry
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken and vegetables perfectly.
- Prepare vegetables: Wash and chop the potatoes, carrots, red onion, broccoli, and asparagus. Arrange all the vegetables on one side of a large baking sheet to roast evenly.
- Make honey mustard glaze: In a mixing bowl, whisk together the honey, Dijon mustard, brown sugar, and olive oil until smooth and well combined.
- Arrange chicken: Place the seasoned chicken breasts on the other side of the baking sheet opposite the vegetables.
- Glaze chicken and veggies: Drizzle half of the honey mustard glaze over both the chicken and the vegetables, then toss the vegetables gently to coat them evenly while making sure the chicken is covered with the glaze as well.
- Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
- Serve: Remove from oven and serve immediately, drizzling the remaining glaze over the chicken and vegetables for an extra burst of flavor.
Notes
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- Feel free to swap or add other favorite vegetables like bell peppers or zucchini.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the glaze.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly.
