Sun-Dried Tomato & Herb Roasted Chicken with Lemon-Garlic Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken thighs glazed in a herby honey-mustard sauce, served atop a medley of roasted seasonal vegetables for a vibrant, one-pan meal. This american-inspired chicken (gluten-free) ready in about 55 minutes pairs honey, Dijon mustard, garlic powder 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

• 6 pieces (1.5 lbs) boneless skinless chicken thighs
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1.5 lbs, halved baby potatoes
• 1 medium, sliced 1/2-inch thick zucchini
• 1, sliced 1/2-inch strips red bell pepper
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, and 1/2 tsp garlic powder. Brush evenly over 6 chicken thighs.
2. Step 2: Toss 1.5 lbs halved baby potatoes, 1 medium sliced zucchini, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until coated.
3. Step 3: Arrange vegetables around the chicken in a single layer on a parchment-lined baking sheet. Bake for 35-40 minutes, or until chicken reaches 165°F internally and vegetables are golden and tender when pierced with a fork.
4. Step 4: Transfer chicken and vegetables to a platter, drizzle with 2 tbsp fresh lemon juice, and sprinkle with 2 tbsp chopped parsley. Let rest for 5 minutes before serving.