If you’re craving a meal that combines sweet, tangy, and savory flavors all baked to perfection in just one pan, you’re going to adore this 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe. It’s a brilliant, fuss-free way to get dinner on the table fast, with juicy chicken breasts glazed in a luscious honey mustard sauce while colorful potatoes, carrots, broccoli, red onion, and asparagus roast alongside. This dish bursts with vibrant colors, textures, and a perfect balance of flavors that will warm you up and satisfy your taste buds every time.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to bring out layers of flavor and a delightful variety in the roasted veggies. From tender chicken breasts to sweet honey and tangy mustard, these essentials come together effortlessly.
- Chicken breast: The star protein, lean and tender, perfect for absorbing the honey mustard glaze.
- Potatoes: Provide a comforting, crispy base with a soft interior when roasted.
- Carrots: Add a natural sweetness and bright orange color to the dish.
- Red onion: Brings a mild pungency and beautiful purple hue that caramelizes when roasted.
- Broccoli: Delivers a fresh crunch and earthy flavor.
- Asparagus: Adds a delicate grassy note and tender texture.
- Honey: The natural sweetener that balances the tanginess of mustard beautifully.
- Mustard: Provides that nostalgic sharpness which lifts the glaze.
- Brown sugar: Enhances the glaze with a deeper sweetness and slight caramel undertone.
- Olive oil: Helps everything roast to golden perfection while keeping the chicken juicy.
How to Make 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe
Step 1: Preheat Your Oven
Set your oven to a high heat of 425°F (220°C) to ensure that chicken and vegetables roast evenly and develop that gorgeous, golden crust. A hot oven is key for that perfect caramelization and juicy finish.
Step 2: Prepare Your Vegetables
Wash and chop potatoes, carrots, red onion, broccoli, and asparagus into bite-sized pieces. Keeping the vegetables relatively uniform in size helps them cook evenly and makes every bite delightful. Arrange them neatly on one side of a large baking sheet for easy roasting.
Step 3: Make the Honey Mustard Glaze
In a mixing bowl, whisk together honey, mustard, brown sugar, and olive oil until smooth and glossy. This glaze is the magic behind the 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe—it infuses the chicken and veggies with sweet, tangy, and slightly caramelized flavors.
Step 4: Add the Chicken
Place the seasoned chicken breasts on the empty side of the baking sheet. Positioning everything together allows the glaze and roasting juices to mingle, enhancing the overall flavor.
Step 5: Glaze and Toss
Drizzle half of your luscious glaze evenly over both the chicken and vegetables. Toss the veggies gently to coat them well, and brush the chicken to make sure every piece is soaked in that amazing sauce. This step ensures the vibrant flavor penetrates throughout.
Step 6: Bake Until Perfect
Pop the baking sheet in the oven and roast for 25 to 30 minutes. You’re aiming for an internal chicken temperature of 165°F (75°C), ensuring it’s cooked through yet juicy. The vegetables should be tender and caramelized around the edges by the time you pull it out.
Step 7: Serve with Extra Glaze
Finish by drizzling the remaining honey mustard glaze over the chicken and veggies. This final touch adds a burst of flavor and a beautiful shine, making this dinner as appealing as it is delicious.
How to Serve 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds an herby brightness that contrasts beautifully with the honey mustard richness. For a little texture, toasted slivered almonds or a handful of crunchy pumpkin seeds make for a lovely finish.
Side Dishes
This dish is so hearty on its own but pairs wonderfully with a simple side salad dressed with lemon vinaigrette for freshness or a scoop of fluffy couscous to soak up any leftover glaze. A crusty bread is always welcome if you want to keep it casual and comforting.
Creative Ways to Present
For a fun twist, serve this dish family-style right from the baking sheet at the table to celebrate the rustic charm of one-pan meals. You can also plate the chicken on a bed of creamy mashed potatoes or rice to highlight the roasted vegetables and glaze as a vibrant centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and veggies in an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for a tasty next-day meal that’s just as satisfying.
Freezing
You can freeze leftover portions in a sealed container or heavy-duty freezer bag for up to 2 months. Be sure to cool everything completely before freezing to preserve the texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, to maintain that roasted texture, or microwave on medium power to avoid drying out the chicken. Adding a splash of water or covering loosely with foil helps keep moisture locked in.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully with this honey mustard glaze. They’re juicy and flavorful and may even require a slightly longer cooking time, so keep an eye on their internal temperature.
What vegetables can I substitute or add?
Feel free to customize with your favorites like bell peppers, zucchini, or sweet potatoes. Just adjust chopping size to match the cooking time for even roasting across all vegetables.
Is this recipe gluten-free?
Yes, all the ingredients in this 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I prepare the glaze ahead of time?
Definitely! The glaze can be made up to two days ahead and stored in the refrigerator. Whisk before using to bring it back together after resting.
How do I know when the chicken is cooked perfectly?
The best way is to use a meat thermometer – the internal temperature should reach 165°F (75°C). The chicken will be juicy and white throughout with no pink.
Final Thoughts
This 35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe has quickly become my go-to weeknight dinner because it’s genuinely as easy as it sounds, delivering a satisfying medley of flavors without the usual hassle. Give it a try soon, and you’ll wonder why you didn’t start roasting your chicken and veggies this way before. It’s love at first bite and a guaranteed crowd-pleaser for any dinner table.
Print
35-Minute One Sheet Pan Honey Mustard Chicken with Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
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
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.
