Can I make the glaze for Honey Mustard Glazed Chicken with Roasted Vegetables ahead?

Yes, whisk the honey, Dijon, garlic, salt and pepper together and keep it covered in the fridge for up to 3 days.

Can I use chicken breast instead of thighs with honey mustard?

Yes, but breast cooks faster and can dry out. Check it a few minutes early and rest it before slicing.

What can I use instead of mooli in the tray of vegetables?

Swap it for turnip or parsnip, cut into the same bite-sized pieces so they roast in the same time.

Is this honey mustard chicken with carrots and radish vegetarian?

No, it is made with chicken thighs, so it is not vegetarian.

Honey Mustard Glazed Chicken With Roasted Vegetables Recipe

Name: Honey Mustard Glazed Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; 1 Jar Rowse Clear Honey; 100G Heera Black Pepper Powder 100g; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; 100G Pommery Dijon Mustard, 100G; 4 Pack Fresh Carrots - Pack Of 4; 400G Greenfield Himalayan Salt Fine 400G; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

American cuisine · 336 calories

About this recipe

Honey Mustard Glazed Chicken with Roasted Vegetables is the perfect American-style dinner for two. Tender chicken thighs are coated in a sweet and tangy honey mustard glaze and roasted to perfection alongside an assortment of seasonal vegetables like carrots and radish. The dish balances a rich protein content with the earthy sweetness of roasted roots, making it both hearty and nutritious. With 36g of protein per serving, this meal supports muscle recovery while the 6g of fiber aids digestion. The recipe is simple yet rewarding, taking only 35 minutes to prepare and cook. Serve this flavorful dish with crisp cucumber slices for a refreshing contrast. Ideal for a comforting dinner at home or a special occasion, this meal is a delightful combination of savory and sweet, satisfying both your taste buds and your nutritional needs.

Ingredients

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
1 Jar Rowse Clear Honey
100G Heera Black Pepper Powder 100g
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
100G Pommery Dijon Mustard, 100G
4 Pack Fresh Carrots - Pack Of 4
400G Greenfield Himalayan Salt Fine 400G
4X150G Boneless Chicken Thighs 4X150G (Skin On)
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat oven to 200°C and line a baking tray with parchment paper.
2. In a small mixing bowl, combine 2 tbsp honey, 2 tbsp Dijon mustard, 3 minced garlic cloves, salt, and black pepper.
3. Place chicken thighs (400 g) on the baking tray and brush generously with the honey mustard mixture.
4. Chop carrots (300 g) and mooli radish (250 g) into bite-sized pieces and toss with 1 tablespoon of olive oil, salt, and pepper.
5. Arrange the vegetables around the chicken on the baking tray in an even layer.
6. Roast in the oven for 25 minutes, turning the vegetables halfway through for even cooking.
7. Slice the cucumber (150 g) into thin rounds and set aside for serving.
8. Check the chicken for doneness by ensuring the internal temperature reaches 75°C.
9. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
10. Plate the roasted chicken and vegetables, adding cucumber slices for a refreshing crunch.

How to make Honey Mustard Glazed Chicken With Roasted Vegetables

Make the honey mustard glaze. Preheat the oven to 200°C and line a baking tray with parchment paper. In a small bowl, combine honey, Dijon mustard, minced garlic, salt and black pepper.
Glaze chicken and prep vegetables. Place the chicken thighs on the tray and brush generously with the honey mustard mixture. Chop the carrots and radish into bite-sized pieces and toss with 1 tablespoon of olive oil, salt and pepper.
Roast everything together. Arrange the vegetables around the chicken in an even layer and roast for 25 minutes, turning the vegetables halfway. Meanwhile, slice the cucumber into thin rounds for serving.
Check doneness and rest. Check the chicken is done by making sure its internal temperature reaches 75°C. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
Plate and serve. Plate the roasted chicken and vegetables together, adding the cucumber slices on the side for a refreshing crunch against the sticky glaze and soft roasted vegetables.

Frequently asked questions

How long does Honey Mustard Glazed Chicken with Roasted Vegetables take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of roasting.
Can I make the glaze for Honey Mustard Glazed Chicken with Roasted Vegetables ahead?: Yes, whisk the honey, Dijon, garlic, salt and pepper together and keep it covered in the fridge for up to 3 days.
Can I use chicken breast instead of thighs with honey mustard?: Yes, but breast cooks faster and can dry out. Check it a few minutes early and rest it before slicing.
What can I use instead of mooli in the tray of vegetables?: Swap it for turnip or parsnip, cut into the same bite-sized pieces so they roast in the same time.
Is this honey mustard chicken with carrots and radish vegetarian?: No, it is made with chicken thighs, so it is not vegetarian.