This Honey Dijon Chicken with Roasted Vegetables is one of those dinners that looks like you put in way more effort than you actually did. 😂 Juicy chicken is coated in a sweet and tangy honey Dijon glaze and roasted alongside golden potatoes and carrots for an easy, budget-friendly dinner made all on one pan.
The honey gives the chicken just enough sweetness while the Dijon mustard, garlic, and seasonings keep it savory. And because the potatoes and carrots roast right alongside the chicken, there’s no need to make a bunch of separate sides.
Simple ingredients, one sheet pan, and minimal cleanup that’s my kind of weeknight dinner.
Why You’ll Love This Recipe
- One-pan dinner: Your protein and vegetables cook together.
- Budget-friendly: Chicken, potatoes, and carrots are simple ingredients that can feed the whole family.
- Easy cleanup: One sheet pan means fewer dishes.
- Sweet and savory: Honey and Dijon make an easy glaze with tons of flavor.
- Family-friendly: The honey helps mellow out the tanginess of the mustard.
- Great for busy nights: Most of the cooking time is completely hands-off.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1½ lbs baby Yukon Gold potatoes, halved
- 1 (16 oz) bag baby carrots
- 2 tbsp olive oil
- ¼ cup Dijon mustard
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
How to Make Honey Dijon Chicken with Roasted Vegetables
- Preheat the oven to 400°F. Lightly grease a large sheet pan or line it with parchment paper.
- Place the chicken breasts on the sheet pan.
- Toss the potatoes and carrots with olive oil and arrange them around the chicken.
- In a small bowl, whisk together the Dijon mustard, honey, minced garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Brush most of the honey Dijon mixture generously over the chicken.
- Drizzle the remaining glaze over the potatoes and carrots and toss gently to coat.
- Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- For a little extra browning and caramelization, broil everything for 2–3 minutes at the end. Keep a close eye on it because the honey can brown quickly.
- Let the chicken rest for about 5 minutes before slicing and serving.
Tips for the Best Honey Dijon Chicken
Watch the thickness of your chicken. Large chicken breasts can take significantly longer to cook. If yours are really thick, slice them horizontally into thinner pieces or pound them to an even thickness.
Cut the potatoes small enough. Halved baby potatoes work well, but larger potatoes may need to be quartered so they’re tender by the time the chicken finishes cooking.
Don’t skip the garlic. Honey and Dijon are the stars, but garlic helps balance the sweetness and makes the glaze taste more savory.
Keep an eye on it under the broiler. Honey can go from beautifully caramelized to burned surprisingly quickly. 😂
Easy Substitutions
You don’t have to use baby Yukon Gold potatoes. Baby red potatoes, diced russets, or whatever potatoes you already have will work.
You can also swap the carrots for:
- Green beans
- Broccoli
- Brussels sprouts
- Sweet potatoes
- Asparagus
Just remember that different vegetables cook at different speeds, so quicker-cooking vegetables may need to be added later.
Boneless, skinless chicken thighs can also be used in place of chicken breasts.
What Does Honey Dijon Chicken Taste Like?
The glaze is a combination of sweet, tangy, garlicky, and savory.
If you’re worried about the Dijon mustard being too strong, the honey mellows it out considerably. Once everything roasts, the glaze gets slightly sticky and caramelized around the edges.
It feels a little more special than plain baked chicken without adding a bunch of ingredients.
What to Serve With Honey Dijon Chicken
You’ve already got chicken, potatoes, and carrots on the pan, so this is a complete dinner on its own.
If you want to add something else, try a simple salad, green beans, dinner rolls, or steamed broccoli.
But personally, if I’ve managed to get the protein and two vegetables onto one sheet pan, I’m calling it a win and moving on with my evening. 😂
How to Store & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or place the chicken and vegetables back in a 350°F oven until warmed through.
An air fryer also works really well for reheating the potatoes and bringing back some of their roasted texture.
Frequently Asked Questions
Can I use yellow mustard instead of Dijon?
You can in a pinch, but the flavor will be different. Dijon has a smoother, slightly more complex flavor that works especially well with honey.
Can I make the honey Dijon glaze ahead of time?
Yes! Whisk the glaze together, cover it, and refrigerate until you’re ready to cook.
How do I know when the chicken is done?
The thickest part of the chicken should reach an internal temperature of 165°F.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs work really well with honey Dijon flavors. Cooking time may vary depending on their size.
Can I double this recipe?
Yes, but divide everything between two sheet pans. Overcrowding one pan can cause the vegetables to steam instead of roast.
Budget-Friendly Tip
Potatoes and carrots are two of my favorite vegetables for budget meals because they’re inexpensive, filling, and can be used in so many different dinners.
And instead of buying a bottled honey mustard sauce just for this recipe, we’re making our own with Dijon mustard and honey two ingredients you may already have in the refrigerator or pantry.
Before you shop, check what you have first. Those little $2–$4 ingredients add up quickly when you’re buying something new for every recipe! 💛
Honey Dijon Chicken with Roasted Vegetables
Description
This easy Honey Dijon Chicken with Roasted Vegetables combines juicy chicken, potatoes and carrots with a sweet and tangy homemade glaze.
Ingredients
Instructions
-
Preheat the oven to 400°F. Lightly grease a large sheet pan or line it with parchment paper.
-
Place the chicken breasts on the sheet pan.
-
Toss the potatoes and carrots with olive oil and arrange them around the chicken.
-
In a small bowl, whisk together the Dijon mustard, honey, minced garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
-
Brush most of the honey Dijon mixture generously over the chicken.
-
Drizzle the remaining glaze over the potatoes and carrots and toss gently to coat.
-
Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
-
For a little extra browning and caramelization, broil everything for 2–3 minutes at the end. Keep a close eye on it because the honey can brown quickly.
-
Let the chicken rest for about 5 minutes before slicing and serving.
Wow this was really good! I was a little worried the sauce would be too strong but it was perfect one it was cooked! Everyone raved about this dish and it was so easy too.
I love when a recipe works out! Thank you so much for taking the time to leave your review. I appreciate it so much!!