Description
Make your Easter dinner simple with this one-pan recipe featuring honey mustard glazed chicken breasts roasted alongside baby potatoes, carrots, and asparagus for easy cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, halved horizontally
- 1 lb baby potatoes, halved
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- For the Glaze:
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder to create the glaze. Set aside half of the glaze for basting later.
- Place the halved potatoes and carrots on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast the potatoes and carrots for 15 minutes to give them a head start.
- While the vegetables roast, place the chicken breasts in a bowl. Brush them with the first half of the honey mustard glaze and season lightly with salt and pepper.
- Remove the sheet pan from the oven. Push the partially cooked vegetables to one side. Place the glazed chicken breasts on the empty space on the pan.
- Return the sheet pan to the oven and roast for another 10 minutes.
- Remove the pan again. Add the trimmed asparagus to the open spaces around the chicken and vegetables. Brush the chicken again with the reserved glaze.
- Return the pan to the oven and roast for a final 8 to 12 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables are tender.
- Serve immediately directly from the pan or transfer to a platter.
Notes
- If your chicken breasts are very thick, pound them to an even thickness before glazing to promote even cooking with the vegetables.
- You can substitute radishes or green beans for the asparagus if you prefer different spring vegetables.
- For extra flavor, add 1 teaspoon of dried thyme to the vegetable toss before roasting.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and vegetables
- Calories: 450
- Sugar: 15
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 48
- Cholesterol: 140