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To start, preheat your oven to 400°F (200°C). This ensures that your chicken and veggies will roast evenly and develop that perfect caramelized exterior. Proper preheating is essential for achieving that delightful golden-brown finish on both the chicken and vegetables.

Honey Dijon Chicken Roasted Veggies

Experience the warmth of home cooking with this Honey Dijon Glazed Chicken and Roasted Veggies recipe. Perfect for a cozy dinner, this dish combines tender chicken marinated in a sweet and tangy glaze with colorful roasted vegetables like broccoli, bell peppers, and cherry tomatoes. Not only does it tantalize the taste buds, but its vibrant presentation makes it a feast for the eyes too. Gather your ingredients and create a memorable meal that your loved ones will enjoy!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

For the Roasted Veggies:

2 cups broccoli florets

1 red bell pepper, chopped

1 zucchini, sliced

1 cup cherry tomatoes

1 red onion, sliced

3 tablespoons olive oil

1 teaspoon oregano (fresh or dried)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken breasts in a large resealable bag or shallow dish. Pour the honey Dijon mixture over the chicken, ensuring all pieces are well coated. Let it marinate for at least 30 minutes. For best results, marinate in the refrigerator for 2 hours or overnight.

        Prepare the Veggies: Meanwhile, while chicken is marinating, prepare the vegetables. In a large bowl, combine the broccoli, red bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, oregano, salt, and pepper, tossing until everything is well-coated.

          Roast the Veggies: Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 15 minutes.

            Add the Chicken: After 15 minutes of roasting the veggies, remove the pan from the oven. Nestle the marinated chicken breasts among the vegetables, pouring any leftover marinade over the top if desired.

              Continue Roasting: Return the baking sheet to the oven and roast for an additional 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

                Serve: Remove from the oven and let sit for a few minutes before serving. Enjoy your honey Dijon glazed chicken alongside the colorful roasted veggies for a wholesome meal!

                  Prep Time, Total Time, Servings: 10 minutes | 1 hour | 4 servings