One Pan Honey Mustard Chicken and Vegetables
A comforting dish featuring juicy chicken thighs simmered in a sweet and tangy honey mustard glaze alongside vibrant roasted vegetables.
Ingredients
For the Chicken and Glaze
- 4 pieces Chicken Thighs Juicy and tender; can substitute with chicken breasts.
- ¼ cup Honey Sweetens the glaze; consider maple syrup for a unique twist.
- 2 tablespoons Dijon Mustard Provides a tangy bite; whole grain mustard can add texture.
- 2 tablespoons Olive Oil For sautéing; avocado oil is a great alternative.
- 3 cloves Garlic, minced Fresh is preferred, but garlic powder can work in a pinch.
- to taste Salt and Pepper Essential for enhancing all flavors.
For the Vegetables
- 2 medium Carrots Add sweetness and color; can substitute with sweet potatoes or bell peppers.
- 2 cups Green Beans Fresh or frozen works well.
- Fresh Parsley for garnish Brightens the dish; thyme or rosemary can also be used.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Chicken: In a small bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined to create the glaze.
- Mix the Vegetables: In a large baking sheet, toss the carrots and green beans in olive oil, salt, and pepper. Spread them out evenly on one side of the sheet.
- Add the Chicken: Place the chicken thighs on the other side of the baking sheet. Brush them generously with the honey mustard glaze.
Cooking
- Roast It All Together: Pop the baking sheet into the preheated oven. Roast for about 20 minutes or until the chicken is cooked through (165°F or 75°C internally) and the vegetables are tender.
- Garnish and Serve: Remove from the oven and sprinkle fresh parsley over the dish. Serve directly from the pan.
Notes
Leftovers can be stored in an airtight container for up to three days or frozen for up to three months. Reheat at 350°F (175°C).