This “Honey” Mustard Chicken is sweet, tangy, and super easy to make! With just a few ingredients like honey, mustard, and chicken, you’ll have a tasty dish in no time.
Who doesn’t love a dish that tastes great and looks amazing? I enjoy serving it with rice or veggies to soak up that yummy sauce. It’s a win-win! 🍯🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this dish as they stay juicy. If you’re looking for a lighter option, you can use skinless chicken breasts, but they may require less cooking time.
Honey: Honey adds sweetness and helps with caramelization. If you need a substitute, maple syrup or agave nectar can work well, although the flavor will change slightly.
Dijon Mustard: This is essential for that tangy flavor. If you don’t have Dijon, yellow mustard is an alternative, but it’s less spicy. Whole grain mustard adds a grainy texture, so you can use more Dijon if you prefer a smooth sauce.
Brussels Sprouts: These are great roasted, but if they’re not your thing, swap them for green beans or broccoli for a different twist. Just adjust cooking times based on what you use.
How Do I Properly Roast Chicken and Vegetables Together?
Roasting chicken and vegetables together creates a delicious one-pan meal, but timing is key. Here’s how you get it right:
- Ensure your oven is preheated fully before placing the dish inside; this helps everything cook evenly.
- Cut your vegetables into uniform sizes so they roast at the same rate. Smaller pieces cook faster than larger chunks.
- Use a baking dish or skillet that allows space around your chicken and veggies so they can crisp up nicely without steaming.
- Baste the chicken with pan juices if needed to keep it moist and flavorful during roasting.
- Check the chicken’s internal temperature toward the end. Remove it once it hits 165°F (74°C) for the best texture.
Using these tips ensures your chicken is juicy and your vegetables are perfectly caramelized! Enjoy your meal!
Harvest “Honey” Mustard Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 skin-on, bone-in chicken thighs
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons smoked paprika
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Vegetables:
- 2 cups Brussels sprouts, halved
- 2 medium potatoes, peeled and diced
- 1 small red onion, cut into wedges
For Garnish:
- 1 sprig fresh rosemary (for garnish and roasting)
How Much Time Will You Need?
This delightful meal will take about 10 minutes to prep and 40 minutes to cook. You’ll enjoy a total of around 50 minutes from start to table!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (205°C). This will help your chicken and veggies roast beautifully!
2. Make the Honey Mustard Sauce:
In a medium-sized mixing bowl, whisk together the honey, Dijon mustard, whole grain mustard, smoked paprika, minced garlic, olive oil, salt, and black pepper. Keep mixing until the sauce is nice and smooth.
3. Prepare the Chicken:
Pat the chicken thighs dry with paper towels and season both sides with a sprinkle of salt and pepper. This helps to enhance the flavor!
4. Prepare the Vegetables:
In a large bowl, toss the halved Brussels sprouts, diced potatoes, and onion wedges with a drizzle of olive oil, salt, and pepper. Add a few rosemary leaves if you’d like extra flavor!
5. Arrange in a Baking Dish:
Now, grab a baking dish or an ovenproof skillet. Place the seasoned vegetables around the edges, leaving space in the center for the chicken thighs.
6. Brush on the Sauce:
Generously brush the honey mustard sauce over the chicken thighs, making sure to coat them well. You might want to save a little sauce for serving later!
7. Roast in the Oven:
Pop the dish into the preheated oven and roast for about 35-40 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the veggies are golden and tender.
8. Optional Crisping:
If you prefer an extra crispy skin, you can turn on the broiler for the last 5 minutes of cooking. Just keep an eye on it so it doesn’t burn!
9. Serve & Enjoy:
Once done, remove the dish from the oven and spoon some of the delicious pan juices over the chicken. Garnish with fresh rosemary sprigs, and serve hot with your beautifully roasted veggies!
Enjoy your warm, comforting harvest honey mustard chicken, bursting with flavor and perfect for cozy dinners!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs offer a juicier result, boneless, skinless chicken breasts can be used as a lighter option. Just remember they may cook faster, so check for doneness around the 25-30 minute mark.
What Should I Do If I Don’t Have Dijon Mustard?
If you don’t have Dijon mustard on hand, you can substitute it with yellow mustard. It will change the flavor slightly, but it’ll still taste great! Whole grain mustard can also be omitted if desired.
Can I Make This Recipe in Advance?
Yes, you can prepare the chicken and vegetables up to a day in advance. Simply store them in the refrigerator in an airtight container. When ready to cook, simply bake in the oven. You may need to adjust cooking time if the chicken is cold.
How Do I Store Leftovers?
Store any leftover honey mustard chicken and vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or in the oven at a low temperature, ensuring it’s heated through before serving.
