For enhanced flavor, marinate the chicken in the honey-mustard sauce for at least 30 minutes before cooking. Feel free to substitute other root vegetables like turnips or rutabagas based on your preference and availability. To prevent the vegetables from sticking, you can line the baking sheet with parchment paper. If you don't have white wine on hand, you can use additional chicken broth with a splash of lemon juice for acidity.
Honey-Mustard Chicken with Roasted Vegetables
-
PREP TIME15 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs
-
SERVING4 People
-
VIEWS166
A symphony of sweet and savory, this vibrant dish features succulent chicken glazed in a luscious honey-mustard sauce, perfectly complemented by a medley of roasted root vegetables. A delightful culinary experience that's both wholesome and incredibly satisfying.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate43 g
-
Cholesterol68 mg
-
Fiber7 g
-
Protein28 g
-
Saturated Fat2 g
-
Sodium586 mg
-
Sugar17 g
-
Fat14 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). Place an 11x17-inch baking sheet in the oven while preheating. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, combine butternut squash, carrots, parsnip, sweet potato, and red onion. Add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Stir to coat evenly. (5 minutes)
03 Step
Recipe View 2 mins Carefully spread the vegetable mixture in a single layer onto the warmed baking sheet from the oven. (2 minutes)
04 Step
Recipe View 30 mins Roast vegetables in the preheated oven for 15 minutes. Stir and continue roasting until tender, about 15 minutes more. (30 minutes)
05 Step
Recipe View 5 mins While the vegetables are roasting, pound chicken breasts to 1/2-inch thickness on a work surface. Season with 1/4 teaspoon salt and ground black pepper to taste. (5 minutes)
06 Step
Recipe View 10 mins Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl and set aside. (10 minutes)
07 Step
Recipe View 2 mins Pour chicken broth and wine into the same skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 2 minutes. (2 minutes)
08 Step
Recipe View 5 mins Stir honey and mustard into the wine mixture. Add chicken and turn pieces until coated in the sauce. Simmer for 2-3 minutes to allow the sauce to thicken slightly. (5 minutes)
09 Step
Recipe View Serve the honey-mustard chicken alongside the roasted vegetables. Garnish with fresh rosemary, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Hope Pagac
Dec 18, 2024Easy to follow and the results were amazing. I'll definitely be making this again.
Ethelyn Kassulke
Sep 6, 2024I made this last night, and it was a huge hit with my family. Even my picky eater loved it!
Edmund Gutmann
May 16, 2024I added a pinch of red pepper flakes to the honey-mustard sauce for a little extra kick. It was fantastic!
Arvel Bradtke
Apr 27, 2024This recipe is a keeper! The honey-mustard glaze is so delicious, and the roasted vegetables are perfectly cooked.