A wholesome, colorful, and flavor-packed meal that brings together tender honey mustard chicken, golden roasted potatoes, and perfectly baked veggies. It’s simple to prepare, full of sweet and tangy flavor, and perfect for busy weeknights or family dinners.
Ingredients:
1 lb (450 g) baby potatoes, halved
1 cup (150 g) carrots, cut into sticks
1 cup (150 g) bell peppers, chopped
1 cup (150 g) broccoli florets
2 chicken breasts (or thighs, if preferred)
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon whole-grain mustard (optional)
2 cloves garlic, minced
1 teaspoon dried thyme (or Italian seasoning)
Salt and black pepper, to taste
Instructions:
Preheat the oven:
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
Prepare the honey mustard sauce:
In a small bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard (if using), garlic, thyme, salt, and pepper until well combined.
Season the chicken:
Place the chicken breasts in a medium bowl or zip bag. Pour about half of the honey mustard sauce over them, coat well, and let marinate for 15–30 minutes (optional for more flavor).
Prepare the vegetables:
In a large bowl, toss the baby potatoes, carrots, bell peppers, and broccoli with the remaining sauce until evenly coated.
Assemble on the baking tray:
Arrange the vegetables on the prepared tray in a single layer.
Place the marinated chicken breasts on top or beside the veggies.
Bake:
Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the veggies are tender and slightly caramelized.
Tip: You can broil for an extra 2–3 minutes at the end for a golden glaze.
Serve:
Drizzle any remaining pan juices over the chicken and veggies before serving. Enjoy warm!
Serving Suggestion:
Serve this dish with a sprinkle of fresh parsley or lemon wedges for brightness. It pairs wonderfully with a light green salad or a side of garlic bread.