Easy Honey-Mustard Chicken with Roasted Vegetables Recipe
Image credit: Ray Mack's Kitchen and Grill via YouTube
If you want an amazing family mealtime, then make sure to serve this yummy recipe by Ray Mack’s Kitchen and Grill on YouTube for dinner! This meal is going to make your tummy satisfied and full, you might even want to make this every day, it’s that good. You’ve got a flavorful chicken and savory roasted veggies on the side, sounds like the perfect meal to pair with your favorite drink, too. So go ahead and learn how to make it now and serve it for dinner!
Ingredients:
- Rosemary and thyme, freshly chopped
- 1 cup of small red potatoes, quartered
- 1 cup of carrots, chopped
- 1 cup of sweet potatoes, cut into small bite-sized pieces
- 1 cup of Brussels sprouts, cut in half
- Chopped onions
- Olive oil
- Salt
- Black pepper
- Onion powder
- Garlic parmesan seasoning
- Garlic powder
- 1½ tbsp of Minced garlic
- Honey
- Dijon mustard
- 4 chicken thighs, skin on
- Dried parsley, for garnish
Directions:
Step 1
Chop the rosemary and thyme together and set them aside, then crumple a parchment paper, and lay it nicely on a baking sheet. Chop the veggies, then place them on the prepared baking sheet in sections with the chopped onions at the center, and drizzle them with an ample amount of oil. Sprinkle each section with the chopped herbs, salt, black pepper, onion powder, and garlic parmesan seasoning, and mix them well until well-coated. Mix the chopped onions into the potatoes, then roast them in a preheated oven at 400 degrees for a few minutes or until cooked to your liking.
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Step 2
In a mixing bowl, add the mustard, honey, minced garlic, garlic parmesan seasoning, garlic powder, onion powder, and black pepper, then whisk them all together until well combined and uniform. Place the chicken thighs on a skillet pan, then season them with some salt, pepper, garlic powder, and garlic parmesan seasoning, and brush it all over with the honey mustard sauce. Flip the chicken over, then repeat the seasoning process except for the salt, and brush it with the remaining sauce. Place the skillet in a preheated oven, then allow it to bake at 400 degrees for about 30 minutes or until the internal temperature reaches 165 degrees, and garnish with dried parsley. Serve together with the roasted veggies and enjoy!
*All image credit belongs to Ray Mack’s Kitchen and Grill via YouTube. Follow and subscribe to his channel for more!
