Honey Mustard Glazed Chicken With Roasted Vegetables Recipe

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

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • - Biona Capers In Olive Oil
  • 250G Spanish Lemon Honey, 250G
  • 105G Dijon Mustard With Tarragon, 105G
  • 100 G Jumbo Garlic 100g
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 1 Piece Cucumber 1Pc
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

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