Description
A sweet and tangy one-pan dinner featuring honey mustard chicken and roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 minced garlic cloves
- 1/2 teaspoon kosher salt
- 1 pound baby potatoes, halved
- 1 pound Brussels sprouts, trimmed
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss halved baby potatoes and Brussels sprouts in olive oil, salt, and pepper, then roast on a rimmed baking sheet for 15 minutes.
- Meanwhile, whisk together honey, Dijon mustard, whole-grain mustard, olive oil, apple cider vinegar, minced garlic, and kosher salt.
- After 15 minutes, nestle chicken among the par-roasted vegetables and brush with half the glaze.
- Roast for an additional 12–18 minutes until chicken reaches 165°F.
- Brush again with remaining glaze and broil for 1–2 minutes for a caramelized finish.
- Allow to rest for 5 minutes before serving.
Notes
For best results, arrange vegetables in a single layer and ensure even sizes for roasting. Use an instant-read thermometer to check chicken doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg