why make this recipe
This dish is quick, tasty, and fills the plate with protein and vegetables. The mustard glaze gives the chicken a bright, savory flavor. Roasted baby potatoes add a golden, soft side and green beans keep the meal fresh and light. If you like simple weeknight meals, this one fits well with other easy recipes like balsamic roasted mushrooms with herby kale mashed potatoes.
introduction
This recipe makes a full dinner that is easy to cook and easy to clean up. You sear the chicken, roast the potatoes, and quickly cook the green beans. The glaze is simple: mustard, honey, lemon, and herbs. Serve right away for the best taste. If you enjoy simple comfort meals, try this alongside an easy chili recipe.
how to make Herb-Mustard Glazed Chicken with Green Beans & Roasted Baby Potatoes
Follow the steps in order. Roast the potatoes first so they can cook while you prepare the chicken and beans. Sear the chicken for color, brush with the glaze, then finish in the oven. While the chicken bakes, steam the beans and toss with butter. This is a great weeknight dish and pairs well with other hearty mains like a simple chili recipe.
Ingredients :
- 2 large boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika
- 2 tbsp whole grain mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- 500g baby potatoes
- 1 tbsp olive oil (for potatoes)
- 1 tsp dried thyme or rosemary
- Salt & pepper (for potatoes)
- 200g fresh green beans, ends trimmed
- 1 tbsp butter
- Salt & pepper (for green beans)
- Optional: squeeze of lemon juice
Directions :
- Preheat the oven to 200°C (400°F).
- Toss baby potatoes with olive oil, herbs, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.
- In a small bowl, mix mustard, honey, lemon juice, garlic, paprika, and parsley to make the glaze.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet and sear chicken for 3–4 minutes per side until browned. Brush with the mustard glaze.
- Transfer the skillet to the oven (or place chicken on a baking tray) and roast for 12–15 minutes, or until the internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.
- While the chicken is baking, steam or boil green beans for 5–6 minutes until just tender. Drain and toss with butter, salt, and pepper.
- Plate sliced glazed chicken with roasted potatoes and green beans. Drizzle with any extra pan juices and garnish with parsley.
how to serve Herb-Mustard Glazed Chicken with Green Beans & Roasted Baby Potatoes
Slice the chicken and place it over the potatoes. Add green beans on the side. Spoon any pan juices or extra glaze over the chicken. Serve with a lemon wedge for a fresh squeeze if you like.
how to store Herb-Mustard Glazed Chicken with Green Beans & Roasted Baby Potatoes
- Cool the food to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 160°C (325°F) until warm, or microwave in short bursts.
- Potatoes may dry a bit after chilling. Add a little olive oil or butter when reheating.
tips to make Herb-Mustard Glazed Chicken with Green Beans & Roasted Baby Potatoes
- Use similar size potatoes so they cook evenly.
- Pound thicker chicken breasts thin for even cooking.
- Sear the chicken well to get a nice color before glazing.
- Taste the glaze and adjust honey or lemon to balance sweet and tangy.
- If you want a stronger herb flavor, add fresh thyme or rosemary on the chicken before roasting.
variation (if any)
- Swap green beans for asparagus or broccoli.
- Use skin-on chicken thighs instead of breasts; cook time will change.
- Try Dijon mustard for a smoother glaze or add a little mustard powder for heat.
- Add roasted carrots or parsnips with the potatoes for more color.
FAQs
Q: Can I use frozen green beans?
A: Yes. Thaw or steam them a bit longer until heated and tender.
Q: Can I make the glaze ahead of time?
A: Yes. Store the glaze in the fridge for up to 2 days. Bring to room temperature before use.
Q: How do I know when the chicken is done?
A: Use a meat thermometer. The internal temperature should reach 74°C (165°F). If you do not have a thermometer, cut into the thickest part; juices should run clear and meat should not be pink.
Q: Can I use larger chicken breasts?
A: Yes, but increase the oven time slightly and check the temperature to avoid undercooking.
Q: Is this recipe good for meal prep?
A: Yes. Keep components separate when you store them to keep the green beans and potatoes from getting soggy.
Conclusion
If you want another easy baked chicken idea, try this Crusty Herb-Dijon Baked Chicken Quarters – Familystyle Food.
Herb-Mustard Glazed Chicken with Green Beans & Roasted Baby Potatoes
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Toss baby potatoes with olive oil, herbs, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender.
- In a small bowl, mix mustard, honey, lemon juice, garlic, paprika, and parsley to make the glaze.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet and sear chicken for 3–4 minutes per side until browned. Brush with the mustard glaze.
- Transfer the skillet to the oven (or place chicken on a baking tray) and roast for 12–15 minutes, or until the internal temperature reaches 74°C (165°F). Let rest for 5 minutes before slicing.
- While the chicken is baking, steam or boil green beans for 5–6 minutes until just tender. Drain and toss with butter, salt, and pepper.
- Plate sliced glazed chicken with roasted potatoes and green beans. Drizzle with any extra pan juices and garnish with parsley.