Description
A flavorful, easy-to-make one-pan dinner featuring chicken and vegetables roasted together with a sweet and tangy honey Dijon sauce.
Ingredients
Units
Scale
Main Ingredients
- 4 pieces Chicken thighs or breasts (Thighs are juicier; use similar sized pieces if using breasts.)
- 1/4 cup Dijon mustard (Main flavor base.)
- 2 tablespoons Honey (For sweetness and sticky finish.)
- 2 tablespoons Olive oil (For roasting.)
- 3 cloves Garlic (Minced, fresh or jarred.)
- 1 teaspoon Salt (For seasoning.)
- 1 teaspoon Black pepper (For seasoning.)
- 4 cups Vegetables of choice (Examples include broccoli, Brussels sprouts, carrots, etc.)
- 1 tablespoon Lemon juice or apple cider vinegar (Optional for extra brightness.)
Instructions
Preparation
- Heat oven to 425°F (220°C).
- Line a sheet pan with parchment paper.
- Toss vegetables with olive oil, salt, and pepper and spread them out on the pan.
- Pat the chicken dry with paper towels and season with salt and pepper.
Assembly
- Place chicken on the pan leaving space between pieces.
- Brush or spoon honey Dijon sauce over chicken and drizzle some over the vegetables.
Cooking
- Roast for 20 to 30 minutes depending on chicken thickness, flipping veggies halfway through if possible.
- Check chicken for doneness, aiming for 165°F (74°C) internally; broil for 1 to 2 minutes if desired for extra browning.
Notes
Use thighs if possible for juiciness, and don’t overcrowd the pan. Watch the sauce to avoid burning, and consider making extra sauce for serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 30
