There’s something comforting about roasted chicken and vegetables, especially when they’re coated in a sticky-sweet glaze.
This Honey Dijon Chicken and Carrots dish is my secret weapon for busy nights—it’s quick, nourishing, and tastes like something you’d order at a cozy bistro.
Why I Love This Recipe
It’s a full meal on one pan—minimal prep, minimal cleanup.
The sauce is the perfect blend of sweet, tangy, and buttery.
The carrots roast into tender, caramelized bites.
It’s great for both weeknights and casual gatherings.
Kid-friendly and totally customizable.
What You’ll Need (Ingredient Highlights)
Chicken breast tenders – Quick-cooking and juicy when roasted.
Red onion – Adds sharpness and caramelizes beautifully in the oven.
Carrots – Naturally sweet and hearty, perfect for roasting.
Honey + maple syrup – For sweetness and sticky texture.
Dijon mustard – Adds tang and depth to the glaze.
Butter – For richness and a golden finish.
Chili powder – A hint of heat to balance the sweetness.
Scallions – For fresh flavor and a pop of color at the end.
Pro Tips Before You Start
Cut the carrots into even slices for even roasting.
Use parchment paper for easier cleanup.
Don’t skip the broil step—it makes a huge difference in texture.
Melt the butter fully before mixing the glaze for smooth consistency.
Let the chicken rest a few minutes before serving for juicier results.
How to Make Honey Dijon Chicken and Carrots
Step 1: Prep the Oven and Ingredients
Preheat your oven to 425°F (220°C).
On a large sheet pan, arrange the chicken tenders, thinly sliced red onion, and sliced carrots in a single layer.
Step 2: Make the Glaze
In a small bowl, stir together the honey, Dijon mustard, melted butter, and maple syrup until smooth.
Step 3: Coat and Season
Drizzle the glaze evenly over the chicken and veggies.
Sprinkle everything with chili powder, salt, and pepper.
Step 4: Roast to Perfection
Place the pan in the oven and roast for 20–25 minutes, or until the chicken is cooked through and the carrots are tender.
Step 5: Broil for a Finish
Turn on the broiler for the last 1–2 minutes to caramelize the glaze.
Keep a close eye so it doesn’t burn.
Step 6: Garnish and Serve
Remove from the oven, garnish with freshly chopped scallions, and serve warm.
What to Serve It With
Fluffy mashed potatoes or rice
Roasted baby potatoes or quinoa
A crisp green salad with vinaigrette
Garlic bread or warm dinner rolls
Variations / Substitutions
Swap chicken tenders with thighs or drumsticks (adjust cook time).
Use agave or brown sugar in place of honey/maple.
Add sliced bell peppers or zucchini for more veggie variety.
Substitute Dijon with whole grain mustard for texture.
Add a splash of soy sauce to the glaze for a savory twist.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or oven at 350°F until warmed through.
Freeze cooked portions for up to 1 month—thaw and reheat as needed.
Leftovers are great tossed into a wrap or salad.
FAQs
Can I use chicken thighs instead of tenders?
Yes, just increase the baking time to about 30–35 minutes depending on size.
Is this dish spicy?
It’s mildly spiced—reduce or skip the chili powder if sensitive.
Can I make it ahead of time?
You can prep the glaze and veggies ahead, but roast just before serving for best texture.
Can I add potatoes to the pan?
Yes, but slice them thin or parboil to ensure they cook through in time.
What can I use instead of maple syrup?
Brown sugar or extra honey are good substitutes.
Do I need to flip the chicken halfway through?
It’s optional, but flipping once during roasting can help it brown more evenly.
Can I double the recipe?
Definitely—just use two sheet pans and rotate them halfway through baking.
Final Thoughts
This Honey Dijon Chicken and Carrots recipe is a must-try for anyone who loves simple, comforting flavors.
The sweet and savory glaze brings out the natural goodness of the chicken and carrots, and the whole dish comes together in under 30 minutes.
It’s a staple in my kitchen—and I think it’ll become one in yours too.
