Honey-Mustard Chicken with Roasted Potatoes and Asparagus

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed in a sweet-tangy honey-mustard sauce, served alongside caramelized roasted vegetables. This american-inspired chicken ready in about 45 minutes pairs boneless, skinless chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb halved baby potatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.
  2. Step 2: Whisk together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, and 1/2 tsp dried thyme in a bowl.
  3. Step 3: Season 4 boneless, skinless chicken thighs with salt and pepper. Brush both sides with the mustard-honey mixture.
  4. Step 4: Place chicken thighs on the baking sheet with potatoes. Add 1 bunch trimmed asparagus to the sheet and drizzle with remaining 1 tbsp olive oil.
  5. Step 5: Pour 1/2 cup chicken broth around the chicken and vegetables.
  6. Step 6: Roast for 25-30 minutes, or until chicken reaches 165°F (74°C) and potatoes are golden and tender.

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Frequently asked questions

How long does Honey-Mustard Chicken with Roasted Potatoes and Asparagus take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Mustard Chicken with Roasted Potatoes and Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Honey-Mustard Chicken with Roasted Potatoes and Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Mustard Chicken with Roasted Potatoes and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honey-Mustard Chicken with Roasted Potatoes and Asparagus?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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