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Baked Chicken with Root Vegetables and Honey-Mustard Glaze


Baked Chicken with Root Vegetables and Honey-Mustard Glaze




  • 4 chicken thighs (bone-in, skin-on)
  • 3 medium potatoes, peeled and chopped
  • 2 large carrots, peeled and sliced
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika


  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Vegetables: In a large bowl, combine the chopped potatoes, carrots, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  3. Arrange in Baking Dish: Spread the vegetables in an even layer in a large baking dish.
  4. Prepare Chicken: Place the chicken thighs on top of the vegetables. Season the chicken with salt, pepper, paprika, and thyme.
  5. Make Glaze: In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and minced garlic.
  6. Glaze the Chicken: Brush the honey-mustard glaze generously over the chicken thighs.
  7. Bake: Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
  8. Serve: Let the dish rest for a few minutes before serving. Enjoy the baked chicken and roasted vegetables hot.

This recipe combines the savory flavors of roasted chicken and vegetables with a sweet and tangy glaze, making it a delightful and unique meal. Enjoy!



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