Garlic Honey Mustard Chicken with Roasted Sweet Potatoes and Zucchini

This garlic honey mustard chicken is all about big flavor from simple ingredients: whole grain mustard, honey, white wine vinegar and fresh garlic come together as a glossy glaze for tender chicken breasts.

Roasted sweet potatoes, zucchini and red onion cook alongside the chicken for a colorful, hearty plate finished with pan sauce and fresh parsley.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

24 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 ounce Whole Grain MustardView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce.
2. Halve, peel and cut the red onion into wedges. Halve the zucchini lengthwise, then slice into 1/2-inch half-moons. Cut the sweet potatoes into 1-inch cubes.
3. Spread the red onion, zucchini and sweet potatoes on a baking sheet. Toss with 2 tablespoons olive oil, salt and pepper. Roast until tender and lightly browned, 25 to 35 minutes.
4. While the vegetables roast, mince or grate the garlic. In a medium bowl, whisk together the garlic, honey, whole grain mustard, 2 teaspoons white wine vinegar and 2 tablespoons olive oil. Season generously with salt and pepper.
5. Add the chicken breasts to the honey mustard mixture and turn to coat well.
6. Heat a large ovenproof pan over medium-high heat. Remove the chicken from the marinade, letting excess drip back into the bowl and sear until the outside is no longer pink, 2 to 3 minutes per side. Brush the chicken with marinade as it cooks.
7. When the chicken is browned and sticky, pour any remaining marinade into the pan. During the last 8 to 10 minutes of the vegetable roasting time, transfer the pan with the chicken to the oven. Roast until the chicken is firm and the juices run clear when cut.
8. If your pan is not ovenproof, move the browned chicken and marinade to a baking dish before placing it in the oven.
9. Divide the chicken and roasted vegetables between plates. Spoon any sauce from the pan over the top. Tear the parsley leaves and sprinkle them over the finished dish.

Recipe Tips

FAQ

Can I make this without an ovenproof pan?

Yes. Sear the chicken in a regular large pan, then transfer the chicken and any remaining marinade to a baking dish before finishing it in the oven.

How do I know when the chicken is done?

The chicken should feel firm and the juices should run clear when it is cut. Continue roasting if the center is still pink.

Can I use all of the white wine vinegar in the glaze?

No. The glaze uses 2 teaspoons of white wine vinegar, even though the ingredient list includes 2 tablespoons.