Honey-Mustard Baked Chicken with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Tender chicken breasts coated in a sweet-tangy honey-mustard glaze, roasted alongside colorful root vegetables for a balanced weeknight meal. This american-inspired chicken ready in about 40 minutes pairs boneless, skinless chicken breasts, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 medium, sliced red onion
• 2 medium, peeled and sliced carrots
• 1 medium, sliced zucchini
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 4 chicken breasts on a parchment-lined baking sheet.
2. Step 2: Whisk together 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp olive oil in a small bowl. Brush evenly over chicken breasts.
3. Step 3: Arrange 1 sliced red onion, 2 sliced carrots, and 1 sliced zucchini around chicken on the baking sheet.
4. Step 4: Sprinkle 1 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper over vegetables and chicken.
5. Step 5: Bake for 25 minutes until chicken reaches 165°F internally and vegetables are tender, rotating pan halfway through.