Honey-Lemon Chicken with Roasted Vegetables

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Honey-Lemon Chicken with Roasted Vegetables AI-generated image
35 minTotal time
EasyDifficulty
430kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken thigh Boneless, skinless chicken breast of similar weight; check it earlier since it may cook faster.
  • Dijon mustard Whole-grain mustard in the same amount.
  • Broccoli Cauliflower florets in the same amount.
  • Lemon juice Apple cider vinegar in the same amount for a sharper glaze.

Nutrition per serving

Estimated values for 1 serving, 430 kcal

Protein36 g
Carbohydrates39 g
Fat14 g

Fiber 6 g · Sugar 24 g · Sodium 690 mg

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Juicy chicken thighs are glazed with honey, lemon, garlic, and a little mustard, then served with tender roasted vegetables. A simple, savory-sweet main dish for one, with bright citrus flavor and lightly caramelized edges.

Main Dish International

Steps

  1. Heat the oven to 220°C (425°F). Line a small baking tray with parchment paper.
  2. In a bowl, mix the honey, mustard, lemon juice, olive oil, garlic, salt, and pepper. Set aside 1 teaspoon of the mixture for serving.
  3. Put the chicken, carrot, onion, and broccoli on the tray. Brush the chicken with the remaining honey mixture and toss the vegetables with any extra that drips onto the tray.
  4. Roast for 20–25 minutes, turning the vegetables once, until the chicken is cooked through and the vegetables are tender with browned edges.
  5. Rest the chicken for 3 minutes, then serve with the reserved glaze spooned over the top.

Tips for Honey-Lemon Chicken with Roasted Vegetables

  • Choose a tray that leaves space between the vegetables so they brown rather than steam.
  • A small whisk or fork blends the honey and mustard into a smoother glaze.
  • For a fuller plate, serve with cooked rice or crusty bread; this adds calories not included in the estimate.

Drink pairing

A dry cider
Its crisp, lightly fruity character complements the honey glaze and cuts through the savory chicken.

0% option: Sparkling apple juice with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the vegetables will soften after storage.

Frequently asked questions

How can I tell when the chicken is done?
Cut into the thickest part: it should be opaque throughout, with no pink center, and the juices should run clear.

Can I prepare the glaze ahead?
Yes. Mix it up to a day ahead and keep it covered in the refrigerator; stir before using.

Why did the glaze get too dark?
Honey browns quickly. If the tray edges darken before the vegetables are tender, loosely cover the tray and finish roasting.
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