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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Prepare the Honey Mustard Glaze:
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Set aside.
Season the Chicken:
Pat the chicken breasts or thighs dry with paper towels. Season both sides with salt and pepper. Brush both sides of the chicken with half of the honey mustard glaze, reserving the rest for later.
Prepare the Vegetables:
In a large bowl, toss the sliced bell pepper, zucchini, carrots, and red onion with olive oil, salt, and pepper. You can also add fresh thyme for added flavor.
Assemble the Dish:
Place the chicken on the prepared baking sheet, surrounded by the seasoned vegetables. Make sure the chicken is evenly spaced and not overlapping the veggies.
Roast:
Roast the chicken and veggies in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned. Halfway through, brush the chicken with the remaining honey mustard glaze for extra flavor.
Serve:
Once cooked, remove the dish from the oven. Garnish with fresh parsley if desired, and serve the chicken alongside the roasted veggies. Enjoy with a side of rice, quinoa, or crusty bread.
Serving and Storage Tips:
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