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.
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.
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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.
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.
Ingredients
- 4bone-in, skin-on chicken thighs (about 170 g each)
- 2 tbspDijon mustard
- 2 tbsphoney
- 1 tbspolive oil, plus extra for drizzling
- 1 mediumbutternut squash (about 600 g), peeled and cubed
- 300 gBrussels sprouts, trimmed and halved
- 3 mediumcarrots, peeled and cut into sticks
- 1 tspfresh thyme leaves or ½ tsp dried thyme
- to tastesalt and freshly ground black pepper
Equipment
- Baking sheet
- Mixing bowls
- Measuring spoons
- Knife
- Cutting board
- Oven
Nutrition per serving
- Calories480
- Protein38 g
- Carbs30 g
- Fat20 g
Step-by-step
Step 1
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil.Step 2
In a small bowl, whisk together Dijon mustard, honey, and 1 tablespoon olive oil until smooth to make the glaze.Step 3
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.Step 4
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.Step 5
Arrange the vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.Step 6
Place the chicken thighs skin-side up in the center of the baking sheet. Brush each chicken thigh generously with the honey-mustard glaze.Step 7
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.Step 8
About halfway through cooking (around 20 minutes), brush the chicken thighs with remaining glaze and toss the vegetables to promote even roasting.Step 9
Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving with the roasted vegetables.
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