Honey Mustard Glazed Thighs with Roasted Vegetables
This recipe features succulent chicken thighs coated in a delicious honey mustard glaze, roasted alongside a medley of vibrant vegetables for a complete and satisfying meal.
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs about 1.5 lbs
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 broccoli head large, cut into florets
- 2 carrots peeled and chopped
- 1 red onion cut into wedges
- 1 tablespoon extra virgin olive oil for vegetables
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, apple cider vinegar, paprika, salt, and pepper to create the honey mustard glaze.
- In a separate large bowl, toss the broccoli florets, chopped carrots, and red onion wedges with extra virgin olive oil, salt, and pepper until well coated.
Cooking
- Arrange the chicken thighs and seasoned vegetables in a single layer on the prepared baking sheet.
- Brush half of the honey mustard glaze over the chicken thighs.
- Roast for 15 minutes.
- Remove from the oven, flip the chicken, brush with the remaining glaze, and gently toss the vegetables.
- Return to the oven and roast for another 15-20 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender-crisp and caramelized.
- Let the chicken rest for a few minutes before serving with the roasted vegetables.
Notes
For extra crispiness on the vegetables, you can spread them out on a second baking sheet if your main one is too crowded.