Honey Mustard Chicken with Roasted Asparagus and Potatoes

Here’s a recipe for Honey Mustard Chicken with Roasted Asparagus and Potatoes. This is a delicious, well-balanced meal that’s easy enough for a weeknight dinner but elegant enough for guests.

---

🍗 Honey Mustard Chicken with Roasted Asparagus and Potatoes

🕒 Prep Time: 15 minutes

🕒 Cook Time: 40-45 minutes

🍽️ Serves: 4

---

📝 Ingredients

For the Honey Mustard Chicken:

• 4 boneless, skinless chicken breasts (or thighs, if preferred)

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard (optional, for texture)

• 3 tablespoons honey

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar (or lemon juice)

• 2 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon dried thyme (or 1 tbsp fresh)

• Optional garnish: chopped parsley

For the Roasted Potatoes:

• 1.5 lbs (about 700g) baby potatoes, halved or quartered

• 1½ tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon dried rosemary or thyme

• Salt and pepper to taste

For the Roasted Asparagus:

• 1 bunch asparagus, trimmed (woody ends removed)

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional: 1 tablespoon grated parmesan (for serving)

---

🍳 Instructions

🔹 Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).

---

🔹 Step 2: Prepare the Potatoes

1. In a mixing bowl, toss the halved baby potatoes with:

   • 1½ tbsp olive oil

   • Garlic powder

   • Rosemary/thyme

   • Salt and pepper

2. Spread them out on a baking sheet in a single layer.

3. Roast in the oven for 15 minutes to give them a head start.

---

🔹 Step 3: Make the Honey Mustard Sauce

In a small bowl, whisk together:

• Dijon mustard

• Whole grain mustard (if using)

• Honey

• Olive oil

• Apple cider vinegar (or lemon juice)

• Minced garlic

• Salt, pepper, thyme

Taste and adjust sweetness or tang as needed.

---

🔹 Step 4: Prepare the Chicken

1. Pat the chicken dry with paper towels.

2. Season lightly with salt and pepper.

3. Place in a baking dish or sheet pan (you can line with parchment or foil for easier cleanup).

4. Pour the honey mustard sauce over the chicken and turn to coat well.

---

🔹 Step 5: Add Chicken to Oven

After the potatoes have roasted for 15 minutes:

• Remove the tray, push potatoes to one side or spread them around the edges.

• Add the chicken (with sauce) to the center or separate section of the sheet pan.

• Return to oven and roast together for 20-25 minutes, or until the chicken reaches an internal temp of 165°F (74°C).

---

🔹 Step 6: Prepare and Add Asparagus

1. While chicken and potatoes are cooking, toss asparagus with:

   • 1 tbsp olive oil

   • Salt and pepper

2. After the chicken has roasted for 20 minutes, add the asparagus to the tray (or use a second tray if space is tight).

3. Roast asparagus for the final 10-12 minutes, until just tender and slightly crisp.

---

🔹 Step 7: Finishing Touches

• Once done, remove from oven and let the chicken rest for 5 minutes.

• Optionally sprinkle parmesan over the asparagus.

• Garnish chicken with chopped parsley if desired.

---

🥗 Serving Suggestions

• Serve everything directly from the pan for a rustic, one-pan presentation.

• Drizzle any extra honey mustard sauce from the pan over the chicken.

• Add lemon wedges on the side for brightness.

---

📌 Tips

• Marinate the chicken in the honey mustard sauce for 30 minutes to 2 hours beforehand for deeper flavor.

• You can use boneless thighs instead of breasts for juicier results.

• Add carrots or green beans for more veggie variety.