Herb-Infused Chicken with Roasted Seasonal Vegetables and Honey-Mustard Drizzle
This unique herb-infused chicken recipe features a delightful combination of fresh, in-season vegetables and a sweet-tangy honey-mustard drizzle, making it a perfect dish for any occasion. The use of fresh herbs and a creative cooking technique elevates this dish, ensuring it stands out from typical chicken recipes.
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Begin by preheating your oven to 400°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and a pinch of salt and pepper to create the honey-mustard drizzle.
Set this aside. Next, take 2 boneless, skinless chicken breasts and place them in a shallow dish. Pour half of the honey-mustard mixture over the chicken, ensuring it is well-coated.
Allow the chicken to marinate for at least 15 minutes. While the chicken is marinating, prepare your vegetables.
Chop 1 cup of seasonal vegetables such as zucchini, bell peppers, and asparagus into bite-sized pieces.
In a large bowl, toss the vegetables with 1 tablespoon of olive oil, 1 teaspoon of dried thyme, and a pinch of salt and pepper.
Spread the vegetables evenly on a baking sheet. After the chicken has marinated, place it on the same baking sheet with the vegetables.
Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Once cooked, remove the baking sheet from the oven and drizzle the remaining honey-mustard mixture over the chicken and vegetables.
Let it rest for 5 minutes before serving. Garnish with fresh herbs like parsley or basil for an extra pop of flavor and color.
Serve warm and enjoy your delicious herb-infused chicken with roasted seasonal vegetables!
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