Spiced Honey-Mustard Roast Chicken with Root Vegetables
Elevate your dinner game with this Spiced Honey-Mustard Roast Chicken with Root Vegetables. Juicy, golden chicken pairs perfectly with caramelized, seasoned root vegetables in this hearty, one-pan dish. Featuring the bold flavors of Thaimee Laab Seasoning, sweet honey, and tangy Dijon mustard, this recipe is as simple as it is delicious—perfect for cozy family dinners or effortless entertaining!
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks (or a mix)
2 tablespoons Thaimee Laab Seasoning (adjust to taste)
3 tablespoons honey
3 tablespoons Dijon mustard
3 tablespoons olive oil
2 teaspoons fish sauce (optional, for added umami)
1 pound root vegetables (e.g., carrots, potatoes, sweet potatoes, parsnips), cut into bite-sized pieces
1 medium red onion, cut into wedges
Salt and black pepper, to taste
Fresh parsley or cilantro for garnish (optional)
Instructions
1. Preheat and Prepare
Preheat your oven to 400°F (200°C).
Line a large baking sheet or roasting pan with parchment paper or lightly grease it for easy cleanup.
2. Make the Honey-Mustard Glaze
In a small bowl, whisk together Thaimee Laab Seasoning, honey, Dijon mustard, olive oil, and fish sauce (if using) until smooth.
3. Season the Chicken
Pat the chicken pieces dry with paper towels.
Brush or rub the honey-mustard glaze generously over the chicken, ensuring even coverage.
4. Prepare the Vegetables
Toss the root vegetables and red onion in a large bowl with any remaining glaze. Add a drizzle of olive oil if needed and season with salt and pepper to taste.
5. Roast the Chicken and Vegetables
Spread the vegetables in a single layer on the prepared baking sheet.
Nestle the chicken pieces among the vegetables, ensuring the chicken is skin-side up.
Roast in the oven for 45–55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. Optional Broil for Crispiness
For extra crispy chicken skin and lightly charred vegetables, broil the dish for 3–5 minutes at the end of cooking. Watch carefully to prevent burning.
7. Rest and Serve
Let the chicken rest for 5–10 minutes after removing it from the oven.
Garnish with fresh parsley or cilantro if desired, and serve the dish straight from the pan for a rustic, family-style presentation.
Pro Tips
Spice It Up: Add a pinch of chili flakes or cayenne pepper to the glaze for a spicy kick.
Versatile Vegetables: Swap root vegetables for Brussels sprouts, broccoli, or squash, adjusting roasting time as needed.
Make It Ahead: Prep the chicken and vegetables with the glaze up to 24 hours in advance and refrigerate until ready to roast.
This dish combines the perfect balance of sweet, tangy, and savory flavors with minimal effort. It’s a complete meal in one pan—perfect for impressing guests or making an ordinary dinner feel extraordinary. Enjoy!