Honey-Mustard Chicken with Roasted Root Veggies
Tender chicken thighs glazed with honey and Dijon, served with caramelized carrots and parsnips for a balanced weeknight meal. This american-inspired chicken ready in about 48 minutes pairs olive oil, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 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
- 8 bone-in, skin-on (about 2 lbs) chicken thighs
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp dried thyme
- 4 medium, peeled and chopped into 1-inch pieces carrots
- 2 medium, peeled and chopped into 1-inch pieces parsnips
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 8 chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp pepper.
- Step 2: Whisk together 2 tbsp olive oil, 3 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp garlic powder, and 1 tsp dried thyme in a small bowl.
- Step 3: Place chicken thighs skin-side up in a single layer on a baking sheet. Brush half the honey mixture over the chicken.
- Step 4: Arrange 4 chopped carrots and 2 chopped parsnips around the chicken, drizzle with remaining honey mixture, and season with salt and pepper.
- Step 5: Bake for 35-40 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges, basting once halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Mustard Chicken with Roasted Root Veggies take to make?
Total time is about 48 minutes (10 min prep + 38 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 Root Veggies?
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 Root Veggies?
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 Root Veggies 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 Root Veggies?
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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
