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18) Honey-Mustard Chicken and Roasted Carrots

Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lb
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp olive oil divided
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 lb carrots peeled and halved lengthwise
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Preheat oven to 425°F. Toss carrots with 1 tbsp oil, salt, and pepper on a sheet pan; spread in one layer.
  2. Whisk mustard, honey, remaining oil, vinegar, garlic powder, paprika, salt, and pepper in a bowl.
  3. Pat chicken dry, season lightly, then brush or toss with half the honey-mustard.
  4. Arrange chicken on the sheet pan with carrots and roast 18–22 minutes, brushing with more sauce halfway, until chicken reaches 165°F.
  5. Broil 1–2 minutes if you want caramelized edges. Let rest 5 minutes; sprinkle parsley.