Honey Glazed Chicken with Roasted Vegetables Recipe

Name: Honey Glazed Chicken with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Ingredients: 300g (5 small) boneless chicken breasts; Salt and black pepper (to taste); 1g (1 tsp) oregano; 15g (1.5 tbsp) all-purpose flour (or cornstarch); 24g (3 tbsp) cooking oil; 20g (1 tbsp) unsalted butter; 300g (2 small) potatoes, diced; 170g (1 onion), finely chopped; 170g (½ carrot), diced; 14g (1 tbsp) minced garlic; Salt and black pepper (to taste); Parsley (for garnish); 36g (2.5 tbsp) honey; 14g (1 tbsp) honey mustard; 70g (4 tbsp) sweet chili sauce; 24g (3 tbsp) soy sauce; 8g (1 tbsp) lemon juice

Honey Glazed Chicken with Roasted Vegetables Recipe is a delicious, sweet, and savory dish featuring juicy chicken glazed with honey, soy sauce, and sweet chili, paired with tender roasted potatoes and carrots. This easy-to-make recipe is perfect for a comforting family dinner or a special meal.

Delicious Day

Mar 8, 2025 - 12:13

Honey Glazed Chicken with Roasted Vegetables Recipe

Prep Time 15 min

Cook Time 40 min

Serving 3

Difficulty Intermediate

Honey Glazed Chicken with Roasted Vegetables recipe. Juicy, golden-brown chicken is coated in a rich, caramelized honey glaze, infused with hints of soy sauce, lemon, and sweet chili for a mouthwatering depth of flavor. Paired with tender, oven-roasted potatoes and carrots, this dish offers a satisfying crunch and warmth in every bite. Garnished with fresh parsley and black pepper, it's a comforting yet elegant meal that's perfect for any occasion—whether a cozy dinner at home or an impressive dish for guests. Simple to make yet bursting with flavor, this recipe is bound to become a favorite!

Ingredients

300g (5 small) boneless chicken breasts
Salt and black pepper (to taste)
1g (1 tsp) oregano
15g (1.5 tbsp) all-purpose flour (or cornstarch)
24g (3 tbsp) cooking oil
20g (1 tbsp) unsalted butter
300g (2 small) potatoes, diced
170g (1 onion), finely chopped
170g (½ carrot), diced
14g (1 tbsp) minced garlic
Salt and black pepper (to taste)
Parsley (for garnish)
36g (2.5 tbsp) honey
14g (1 tbsp) honey mustard
70g (4 tbsp) sweet chili sauce
24g (3 tbsp) soy sauce
8g (1 tbsp) lemon juice

Nutritional Information

Calories: 500

Protein: 35g

Fat: 18g

Saturated Fat: 5g

Unsaturated Fat: 1g

Trans Fat: 0g

Carbohydrates: 45g

Fiber: 5g

Sugar: 18g

Sodium: 900mg

Cholesterol: 80mg

Directions

1. Step

In a bowl, season the boneless chicken breasts with salt, black pepper, and oregano. Ensure the seasoning is evenly distributed on both sides. Cover and refrigerate for at least 10 minutes.

2. Step

In a saucepan, combine honey, lemon juice, soy sauce, honey mustard, and sweet chili sauce. Heat over medium heat, stirring well. Once it comes to a boil, let it simmer for 1 minute, then remove from heat. Set aside.

3. Step

Lightly coat the marinated chicken with all-purpose flour. Heat a pan over low heat, adding cooking oil and butter. Fry the chicken until golden brown on one side, then flip. Cover the pan to allow even cooking. Once both sides are golden brown, remove from the pan and set aside.

4. Step

In the same pan, sauté the chopped onion until softened. Add the diced potatoes and carrots, seasoning with salt. Stir well. Cover with a lid and cook, stirring occasionally for even cooking. Add minced garlic 1-2 minutes before turning off the heat. Adjust seasoning if needed.

5. Step

Arrange the cooked vegetables and chicken in a baking dish. Drizzle a spoonful of the prepared sauce over each piece of chicken. Bake at 200°C (392°F) for 25-30 minutes. Remove from the oven, garnish with black pepper and parsley, and serve hot.