One Pan Honey Mustard Chicken & Veggies

Sometimes when I don’t feel like spending too much time in the kitchen I turn to this recipe. Its quick, yet delicious and super easy. It requires one roasting dish (you know what that means…quick clean up). You marinade the chicken and dump on top of a roasting dish full of vegetables. Do not discard the delicious marinade! You don’t want to be throwing out precious flavour. I promise you if you are worried about any raw meat juices it gets cooked out in the oven.

This pairs great with roasted potatoes wedges or even some rice. Use any leftover juices from the roasting dish and make a quick simple gravy to tie the whole dish together.

4 servings / 15 prep time / 3 hours total time


1 lb boneless skinless chicken thighs

Assorted veggies of your choosing (I used red peppers, zucchini, yellow cauliflower)


¼ cup honey

¼ cup dijon mustard

3 tbsp lemon juice

1 tbsp balsamic vinegar

1 tbsp olive oil

1 large garlic glove minced

1 tsp lemon zest

1 tsp rosemary

1 tsp thyme

Salt & pepper


Get a bowl large enough to coat your chicken (this is where you chicken will marinade) and add the marinade ingredients. Whisk marinade ingredients so they are evenly combined.

Season chicken with salt and pepper and add to the marinade bowl. Marinade for at least 2 hours and up to 24 hours.

Preheat oven to 375 °F. While the oven preheats chop your vegetables to bite size pieces and place them in an oven-safe roasting dish.

Add your chicken on top of the veggies and pour the marinade evenly throughout the roasting dish.

Bake for 45 mins or until the chicken is fully cooked and the vegetables are tender. Enjoy!

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