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.
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. 😂
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:
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.
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.
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. 😂
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.
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.
Yes! Whisk the glaze together, cover it, and refrigerate until you're ready to cook.
The thickest part of the chicken should reach an internal temperature of 165°F.
Absolutely. Boneless, skinless chicken thighs work really well with honey Dijon flavors. Cooking time may vary depending on their size.
Yes, but divide everything between two sheet pans. Overcrowding one pan can cause the vegetables to steam instead of roast.
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! 💛
This easy Honey Dijon Chicken with Roasted Vegetables combines juicy chicken, potatoes and carrots with a sweet and tangy homemade glaze.
