Sticky honey-mustard glaze over chicken with roasted carrots and potatoes.
Ingredients
Chicken breast1 lb
Carrots3
Potatoes3
Honey3 tbsp
Dijon mustard2 tbsp
Olive oil2 tbsp
Steps
Heat the oven to 425°F with a rack in the center.
Whisk the glaze: 3 tbsp honey, 2 tbsp Dijon, 1 tbsp olive oil, ¼ tsp salt, and a few grinds of pepper. Set half aside in a clean bowl for serving — never reuse glaze that touched raw chicken.
Cut the potatoes into ¾-inch chunks and the carrots into ½-inch coins — small, even pieces are what get them tender in 25 minutes.
Toss the veg with the remaining olive oil, ½ tsp salt, and pepper, and spread on a sheet pan.
Pat the chicken dry, nestle it among the veg, and brush it with the first half of the glaze.
Roast 25 minutes until the chicken is no longer pink in the center (165°F) and the potatoes are fork-tender.
Brush the chicken with the reserved glaze, rest 3 minutes, and serve.
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