Honey Mustard Chicken and Veggies


This dish I have made a few times. I really like it because its full of flavor and is done in one pan! Super easy. I originally found a recipe similar to this from Good House Keeping, but tweaked it a little to taste.


Honey Mustard Chicken and Veggies


  • 1 lb. parsnips, sliced
  • 1 lb. Yukon Gold potatoes quartered
  • 1/2 lb. carrots, quartered lengthwise
  • 1 small red onion, cut into 8 wedges
  • 2 tbsp. olive oil
  • 4-5 sprigs fresh thyme and parsley
  • 4 chicken thighs (about 1 1/2 lb.)
  • 4 chicken drumsticks (about 1 lb.)
  • 3 tbsp. Dijon mustard
  • 2 tbsp. grainy mustard
  • 2 tbsp. honey
  • 1 tbsp. brown sugar {I used coconut sugar}


  1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
  2. Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
  3. In medium bowl, whisk Dijon mustard, grainy mustard, honey and brown sugar or coconut sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables.

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