Honey Mustard-Glazed Chicken Bake


Image: Goodhousekeeping.com

I absolutely love chicken for dinner. In fact, this week, I ate chicken 4 days in a row. I loved every bite and am always looking for unique recipes. This one is my staple and oh, soooooo yumma-licious! Check your pantry for the ingredients.


1 lb. parsnips, sliced on an angle

1 lb. Yukon Gold potatoes, scrubbed and quartered

½ lb. carrots, quartered lengthwise, then cut into 2-in. pieces

1 med. Red onion, cut into 8 wedges

2 Tbsp. olive oil

5 sprigs fresh thyme

4 small chicken drumsticks (about 1 lb.)

3 Tbsp. Dijon mustard

2 Tbsp. whole-grain mustard

2 Tbsp. honey

1 Tbsp. brown sugar


  1. Preheat oven to 425 degrees. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and ½ tsp. salt. Roast 15 minutes.
  2. Place chicken parts in single layer over vegetables. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Roast 15 minutes.
  3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees) and vegetables are tender.  Serve chicken with vegetables.


*Make ahead tip – Vegetables can be prepared for roasting up to 1 day before, covered and refrigerated.  (Place cut potatoes in a bowl. Fill with enough cold water to cover plus the juice of ½ lemon to prevent browning.  Drain and pat dry before roasting.) Glaze can be made up to 1 day ahead.



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