Description
A delicious Honey Dijon chicken dish served with roasted vegetables, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 1/2 pounds baby potatoes, halved
- 3 large carrots, peeled and sliced into coins
- 2 cups broccoli florets
- 1 small red onion, sliced
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon smoked paprika
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Pat the chicken breasts dry with paper towels and set them aside while you prepare the sauce.
- In a medium mixing bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, lemon juice, dried thyme, dried rosemary, smoked paprika, salt, and black pepper until smooth and well combined.
- Add the chicken breasts to the bowl and toss to coat them evenly in the honey Dijon sauce. Let the chicken marinate for about 10 to 15 minutes while you prep the vegetables.
- Place the halved baby potatoes, sliced carrots, broccoli florets, and sliced red onion in a large bowl. Pour a few spoonfuls of the remaining sauce over the vegetables and toss until they are lightly but evenly coated.
- Spread the potatoes and carrots in an even layer on the prepared sheet pan, followed by the red onion slices. Nestle the marinated chicken breasts on top of the vegetables.
- Scatter the broccoli florets around the chicken and remaining vegetables, leaving a little space between each piece so everything can roast instead of steam.
- Spoon any extra honey Dijon sauce from the bowl over the chicken and vegetables to make sure all the flavor makes it onto the pan.
- Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender with golden, caramelized edges.
- If desired, baste the chicken and veggies with the pan juices halfway through the cooking time for extra flavor and shine.
- Once done, remove the sheet pan from the oven and let the chicken rest for 5 minutes. Sprinkle everything with chopped fresh parsley and an extra squeeze of lemon juice if you like.
- Slice the chicken and serve it over the roasted vegetables, spooning additional pan juices over each plate before serving.
Notes
- This dish is great for meal prep. You can store leftovers in an airtight container for up to 4 days.
- Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg