Sticky Honey Whole-Grain Mustard Chicken with Roasted Sweet Potatoes and Zucchini

This honey whole-grain mustard chicken is all about a glossy, tangy-sweet glaze made with garlic, white wine vinegar, olive oil and a generous seasoning of salt and pepper.

Roasted sweet potatoes, zucchini and red onion round out the plate, giving you tender vegetables with lightly browned edges alongside juicy baked chicken.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 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

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400 degrees.
2. Halve, peel and cut the red onion into wedges. Halve the zucchini lengthwise, then slice it into 1/2-inch-thick half-moons. Cut the sweet potatoes into 1-inch cubes.
3. Place the red onion, zucchini and sweet potatoes on a baking sheet. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.
4. While the vegetables roast, mince or grate the garlic.
5. In a medium bowl, whisk together the garlic, honey, 1 tablespoon whole-grain mustard, 1 teaspoon white wine vinegar and 1 tablespoon olive oil. Season generously with salt and pepper.
6. Add the chicken breasts to the bowl and turn to coat them in the honey mustard mixture.
7. Heat a medium ovenproof pan over medium-high heat. Remove the chicken from the marinade and sear until no longer pink on the outside, 2-3 minutes per side, brushing with marinade as it cooks.
8. Once the chicken is browned and sticky, pour any remaining marinade into the pan. If your pan is not ovenproof, transfer the chicken and marinade to a baking dish.
9. When the vegetables have 8-10 minutes left, transfer the pan with the chicken to the oven. Roast until the chicken is firm and the juices run clear when cut.
10. Divide the chicken and roasted vegetables between plates. Drizzle with any sauce left in the pan.
11. Tear the parsley leaves and sprinkle them over the finished plates.

Recipe Tips

FAQ

What should I do if I do not have an ovenproof pan?

After searing the chicken, transfer it and the remaining marinade to a baking dish, then finish it in the oven.

How do I know the chicken is done?

The chicken should feel firm and the juices should run clear when it is cut.

Can I roast the vegetables and chicken at the same time?

Yes. Start the vegetables first, then add the chicken to the oven when the vegetables have 8-10 minutes left to cook.