Description
This dish features tender chicken marinated in a sweet and tangy honey mustard sauce, paired with vibrant roasted vegetables for a satisfying and flavorful meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, e.g., thyme or rosemary)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together honey and Dijon mustard to create the marinade.
- Place the chicken thighs in the marinade and let them marinate for at least 30 minutes.
- While the chicken is marinating, prepare the vegetables by cutting them into uniform sizes.
- In a separate bowl, toss the vegetables with olive oil, salt, and pepper.
- Spread the marinated chicken and vegetables evenly on a sheet pan.
- Make sure not to overcrowd the pan to allow for proper roasting.
- Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- If desired, sprinkle fresh herbs over the dish before serving.
- Serve warm and enjoy your delicious Honey Mustard Chicken with Roasted Vegetables.
Notes
- Allow the chicken to marinate for at least 30 minutes for enhanced flavor.
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: sheet pan roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 75
Keywords: chicken, honey mustard, roasted vegetables, sheet pan, easy dinner