Golden-roasted chicken glazed with a savory Dijon-herb crust, paired with caramelized root vegetables for a cozy, wholesome dinner straight from the oven.
6 Servings
420 Calories
44g Protein
28g Carbs
12g Fat
Ingredients
For the Chicken:
6 boneless, skinless chicken breasts (or thighs for juicier meat)
2 tbsp Dijon mustard
2 tbsp olive oil
2 tsp honey (optional for balance)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
½ tsp salt
½ tsp black pepper
For the Vegetables:
2 medium sweet potatoes, cubed
2 cups Brussels sprouts, halved
2 large carrots, sliced
1 red onion, cut into wedges
1 tbsp olive oil
½ tsp each salt, pepper, and smoked paprika
Directions
Preheat the Oven:
Set to 400°F (200°C) and line a large baking sheet with parchment or foil for easy cleanup.
Prepare the Chicken Marinade:
In a small bowl, whisk Dijon, olive oil, honey, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Coat the Chicken:
Place chicken breasts in a bowl or resealable bag. Add marinade and coat evenly. Let sit while prepping the vegetables (or marinate up to 12 hours in the fridge).
Toss the Vegetables:
Combine sweet potatoes, Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, and smoked paprika. Spread evenly on the baking sheet.
Add the Chicken:
Arrange marinated chicken breasts on the same sheet (or on a second pan if needed, to avoid crowding).
Roast:
Bake for 35–40 minutes, flipping chicken halfway through, until internal temperature reaches 165°F (74°C) and vegetables are golden and tender.
Serve:
Plate the chicken with roasted vegetables, drizzle any leftover pan juices on top, and garnish with fresh herbs or a squeeze of lemon.