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Honey-Mustard Glazed Chicken With Roasted Autumn Vegetables

A simple, weeknight-friendly roasted honey-mustard chicken paired with a medley of seasonal autumn vegetables like butternut squash, Brussels sprouts, and carrots. This dish highlights classic roasting techniques, letting the natural sweetness of the vegetables and the tangy glaze complement each other perfectly.

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Americaneasy55 minServes 4
Honey-Mustard Glazed Chicken with Roasted Autumn Vegetables plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 9 steps complete
  1. No timer needed
    Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. No timer needed
    In a small bowl, whisk together Dijon mustard, honey, and 1 tablespoon olive oil until smooth to make the glaze.
  3. No timer needed
    Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  4. No timer needed
    In a large bowl, toss butternut squash cubes, halved Brussels sprouts, and carrot sticks with a drizzle of olive oil, thyme, salt, and pepper until evenly coated.
  5. No timer needed
    Arrange the vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.
  6. No timer needed
    Place the chicken thighs skin-side up in the center of the baking sheet. Brush each chicken thigh generously with the honey-mustard glaze.
  7. No timer needed
    Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the skin is golden and crispy. Vegetables should be tender and caramelized.
  8. No timer needed
    About halfway through cooking (around 20 minutes), brush the chicken thighs with remaining glaze and toss the vegetables to promote even roasting.
  9. No timer needed
    Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving with the roasted vegetables.

Chef tips

  • Ensure chicken is cooked to a safe internal temperature of 74°C (165°F) by using a meat thermometer.
  • For easier cleanup, line your baking sheet with parchment paper or aluminum foil.
  • Cut vegetables uniformly to ensure even cooking.
  • If you prefer boneless chicken thighs, reduce cooking time slightly and check for doneness sooner.

Equipment check

  • Baking sheet
  • Mixing bowls
  • Measuring spoons
  • Knife
  • Cutting board
  • Oven

Nutrition per serving

  • Calories480
  • Protein38 g
  • Carbs30 g
  • Fat20 g

Tags

DinnerAmericanPoultryRoastingSeasonalAutumn

Behind the dish.

Overview

This Honey-Mustard Glazed Chicken recipe combines tender roasted chicken thighs with a sweet and tangy glaze, perfectly complemented by a vibrant medley of autumn vegetables roasted to caramelized perfection. Quick and easy to prepare, this dish is ideal for comforting weeknight dinners or sharing with family and friends during the cozy fall season.

Why you’ll love it

  • Simple one-pan roasting technique minimizes cleanup.
  • The honey-mustard glaze creates a flavorful, crispy skin on the chicken.
  • Seasonal vegetables like butternut squash, Brussels sprouts, and carrots add natural sweetness and texture.
  • Balanced combination of savory, sweet, and tangy flavors.
  • Flexible recipe you can adapt with your favorite autumn vegetables.

Ingredient notes

  • Chicken thighs: Bone-in, skin-on thighs are preferred for juiciness and crisp skin but you can use boneless thighs if desired.
  • Honey and mustard: Use a good quality honey (wildflower or clover) and Dijon mustard for the glaze.
  • Vegetables: Butternut squash should be peeled and cut into uniform pieces to roast evenly. Brussels sprouts are halved, and carrots peeled and cut into sticks.
  • Olive oil: A good quality extra-virgin olive oil enhances flavor and helps with roasting.
  • Seasoning: Salt and freshly ground black pepper are essential for seasoning both chicken and vegetables.

Serving & storage

Serve the chicken and vegetables hot from the oven, garnished with fresh chopped parsley or thyme if desired. This dish pairs beautifully with a simple green salad or crusty bread.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Avoid reheating multiple times to ensure safety and best texture.

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