Best 8 Roasted Honey Mustard Chicken Recipes

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Roasted honey mustard chicken is a delicious and flavorful dish that is perfect for any occasion. This dish is made with a combination of juicy chicken, a tangy honey mustard sauce, and a variety of herbs and spices. The chicken is roasted in the oven until it is golden brown and tender, and the honey mustard sauce adds a sweet and tangy flavor that is sure to please everyone at the table. This dish is also incredibly easy to make, so you can have a delicious meal on the table in no time.

Let's cook with our recipes!

ROASTED HONEY MUSTARD CHICKEN



Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES



Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

  • Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  • Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
  • Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
  • Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
  • 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.
  • Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  • Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES



Roasted Honey-Mustard Chicken Thighs with Vegetables image

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.

Provided by Deb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 10

3 tablespoons Dijon mustard
3 tablespoons honey
lemon, juiced
½ teaspoon dried thyme
salt and pepper to taste
10 skinless, boneless chicken thighs
8 carrots, sliced
1 bunch fresh asparagus, cut into thirds
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
  • Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
  • Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g

HONEY MUSTARD ROASTED CHICKEN



Honey Mustard Roasted Chicken image

SparkPeople e-mailed this recipe to me today I'm going to post it here so I can find it when I want it. It is a "rich, flavorful honey mustard chicken with carrots and potatoes."

Provided by QueenBee49444

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb potato, scrubbed and cut into wedges
2 lbs chicken
6 medium carrots, scrubbed and sliced
2 tablespoons olive oil
1 1/2 tablespoons honey
3 tablespoons mustard
1 teaspoon rosemary
2 heads garlic
salt and pepper

Steps:

  • Toss potatoes and carrols with oil, salt and pepper in a shallow baking dish.
  • Place peeled garlic cloves among the veggies
  • Sprinkle rosemary over veggies.
  • Place chicken on top of veggies.
  • Bake uncovered in oven at 425 degrees for 30 minutes.
  • While chicken & veggies are baking, mix mustard and honey together.
  • Remove pan from oven.
  • Place chicken on seperate plate.
  • Spread honey-mustard all over the chicken.
  • Stir veggies.
  • Return chicken to veggies.
  • Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

HONEY-MUSTARD ROASTED CHICKEN WITH SWEET POTATOES



Honey-Mustard Roasted Chicken With Sweet Potatoes image

Make and share this Honey-Mustard Roasted Chicken With Sweet Potatoes recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

4 bone-in chicken leg quarters
2 medium sweet potatoes, cut into 1 inch pieces
4 small frozen corn on the cob
3/4 cup honey mustard dressing
1/2 teaspoon dried rosemary leaves
1/2 teaspoon salt
2 cups frozen green beans

Steps:

  • Heat oven to 425. Spray shallow roasting pan with nonstick cooking spray. Arrange chicken, sweet potatoes and corn in pan.
  • In small bowl, combine salad dressing, rosemary and salt; mix well. Brush half of mixture over chicken and vegetables.
  • Bake at 425 for 30 minutes.
  • Remove pan from oven. Turn chicken over and stir vegetables. Add green beans to pan. Drizzle remaining salad dressing mixture over chicken and vegetables.
  • Return to oven; bake an additional 25 to 30 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.

HONEY-MUSTARD ROASTED CHICKEN AND SQUASH



Honey-Mustard Roasted Chicken and Squash image

Bone-in chicken breasts get the golden treatment in this easy-to-assemble meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

4 bone-in chicken breasts, skin removed
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes (4 cups)
1 medium red onion, cut into 8 wedges
3/4 cup reduced-fat honey-mustard dressing
1/2 teaspoon salt
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon garlic powder
2 cups frozen sugar snap peas (from 1-lb bag)

Steps:

  • Heat oven to 425°F. Spray shallow roasting pan with cooking spray. Place chicken in pan; arrange squash and onion around chicken.
  • In small bowl, mix dressing, salt, rosemary and garlic powder. Brush chicken and vegetables with about half of the dressing mixture.
  • Bake uncovered 20 minutes. Remove from oven. Stir vegetables; add sugar snap peas to pan. Brush chicken and vegetables with remaining dressing mixture.
  • Return to oven; bake 20 to 25 minutes longer or until thermometer inserted in center of thickest part of breasts reads 170°F, and vegetables are tender. If desired, garnish with fresh herb sprigs.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 23 g, TransFat 0 g

CROCK POT HONEY MUSTARD CHICKEN & ROASTED POTATOES RECIPE - (4.4/5)



Crock Pot Honey Mustard Chicken & Roasted Potatoes Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 10

1 whole chicken, defrosted
1/3 cup grainy mustard
1/3 cup honey
1/3 cup olive oil
1/4 cup butter, softened
3 pounds red potatoes, chopped into 1/2 inch pieces
1 large yellow onion, chopped
1/2 cup olive oil
1/2 tablespoon salt
1/2 tablespoon black pepper

Steps:

  • HONEY MUSTARD CHICKEN: Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. ROASTED POTATOES: Preheat oven to 425°F. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

LEMON & HONEY ROASTED CHICKEN, WHOLEGRAIN MUSTARD SAUCE



LEMON & HONEY ROASTED CHICKEN, WHOLEGRAIN MUSTARD SAUCE image

Categories     Chicken

Yield 4 people

Number Of Ingredients 11

4 chicken breasts
3 tablespoons of honey
Grated zest & juice of two lemons
1oz/25g butter
Seasoning
Pinch Cayenne pepper
2-3 sprigs of thyme
100ml boiling water
1 teaspoon wholegrain mustard
7floz/200ml pouring cream
2-3 stems of spring onions/scallions

Steps:

  • Heat a large frying pan with a little butter. Season the chicken breasts with a little salt and cayenne pepper (which will give the chicken an added kick) and quickly brown them on both sides and then reduce the heat slightly. Pour in the honey, lemon zest & juice and the boiling water together with the sprigs of thyme. Preheat the oven to 180C/350F/Gas Mark 4. Transfer the chicken with the glaze into the oven and cook for a furthur 15-20 minutes until fully cooked through. It is nice to turn and baste the chicken whilst it is in the oven. Allow the chicken to rest for a few minutes when it comes out of the oven. Return the pan to the heat and allow the lemon and honey mixture to reheat gently. Whisk in the wholegrain mustard and pour in the cream and simmer the sauce for 4-5 minutes. Add in the finely diced spring onions, correct the seasoning of the sauce and serve immediately. Serve: Serve the chicken with some creamy mashed potato and green vegetables. Drizzle a little of the sauce over the plate

Tips:

  • Use a variety of vegetables: This will add flavor and texture to your dish. Some good options include carrots, celery, onions, potatoes, and broccoli.
  • Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly. Leave some space between each piece of chicken so that the air can circulate.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. The ideal temperature for roasting chicken is 400 degrees Fahrenheit.
  • Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest before carving: This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Roasted honey mustard chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and the honey mustard sauce adds a sweet and tangy flavor that everyone will love. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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