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Easy Crispy Honey Mustard Chicken and Vegetables

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A quick and easy one-pan meal featuring crispy skin-on chicken breasts roasted with honey mustard glaze and caramelized vegetables, perfect for weeknight dinners.

Ingredients

Scale
  • 4 boneless, skin-on chicken breasts
  • 2 cups baby carrots, peeled
  • 2 cups green beans, trimmed
  • 1 cup baby potatoes, halved (Yukon gold or red potatoes)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh thyme or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika (if using), salt, and pepper until smooth and slightly thickened.
  3. In a large mixing bowl, toss baby carrots, green beans, and halved baby potatoes with a drizzle of olive oil, salt, and pepper. Add half of the honey mustard sauce and mix well to coat the veggies lightly.
  4. Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper on both sides. Brush the remaining honey mustard sauce generously over the skin side of each breast.
  5. Place the chicken breasts skin side up in the center of a rimmed baking sheet. Surround evenly with the coated vegetables. Tuck fresh thyme or rosemary sprigs around the chicken and veggies if using.
  6. Roast in the preheated oven for 25-30 minutes until the chicken skin is golden brown and crispy and the vegetables are tender and caramelized. Check chicken internal temperature reaches 165°F (74°C).
  7. Optional: Broil for 2-3 minutes if you want extra crispy skin, watching carefully to avoid burning.
  8. Remove from oven and let the chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry to ensure crispiness. Use skin-on chicken breasts for best texture. Do not overcrowd the pan to avoid steaming. Brush sauce on chicken before roasting to caramelize glaze. Rest chicken after roasting to keep it juicy. Leftovers reheat best in oven on wire rack to restore crispiness. Can substitute veggies or chicken thighs as desired. For air fryer, cook chicken and veggies separately at 400°F (200°C).

Nutrition

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

Find it online: https://sagestirs.com/easy-crispy-honey-mustard-chicken-and-vegetables-recipe-for-perfect-dinner/