This Honey and Spice Roasted Chicken and Carrots is a simple, flavorful one-pan meal perfect for busy weeknights. Tender chicken breast, sweet roasted carrots, and caramelized red onions are coated in a rich blend of honey, Dijon mustard, maple syrup, butter, and chili powder. The result is a sweet, tangy, and slightly spiced dish that comes together quickly with minimal cleanup.
Why You’ll Love This Recipe
It’s a true one-pan meal, making cleanup fast and easy.
The prep takes only a few minutes.
The sweet and tangy sauce caramelizes beautifully in the oven.
It’s family-friendly with a mild touch of spice.
Perfect for meal prep and reheats very well.
Versatile enough to serve on its own or over rice, couscous, or quinoa.
Simple, everyday ingredients create bold flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb chicken breast tenders
½ red onion, thinly sliced
1 cup carrots, sliced into oval rounds
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 tablespoon maple syrup
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh scallions, chopped (for garnish)
Directions
Preheat your oven to 425°F (220°C).
Lightly grease a sheet pan or line it with parchment paper for easier cleanup.
Arrange the chicken breast tenders, sliced red onion, and carrot rounds evenly on the sheet pan. Spread them out so they roast instead of steam.
In a small bowl, whisk together the honey, Dijon mustard, melted butter, and maple syrup until smooth and fully combined.
Drizzle the sauce evenly over the chicken and vegetables.
Sprinkle the chili powder, salt, and black pepper over everything. Toss gently on the pan to coat well.
Roast in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Switch the oven to broil for the last 1–2 minutes to caramelize the sauce and add extra color. Watch closely to prevent burning.
Remove from the oven and garnish with freshly chopped scallions.
Serve warm on its own or over rice pilaf for a complete meal.
Swap chicken tenders for boneless, skinless chicken breasts sliced into strips.
Add sweet potatoes or baby potatoes for a heartier dish.
Use whole grain mustard instead of Dijon for a more textured sauce.
Add a pinch of smoked paprika for a deeper smoky flavor.
Include broccoli florets or Brussels sprouts for extra vegetables.
Replace maple syrup with additional honey if needed.
Add a squeeze of fresh lemon juice before serving for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat in the microwave, warm in 30-second intervals until heated through.
To reheat in the oven, place in a baking dish, cover loosely with foil, and warm at 350°F (175°C) for about 10–15 minutes.
This dish reheats very well and can be served over freshly cooked rice or grains the next day.
FAQs
Can I use chicken thighs instead of chicken tenders?
Yes, boneless skinless chicken thighs work well. Adjust the cooking time slightly if the pieces are larger.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). The juices should run clear when pierced.
Can I prepare this dish ahead of time?
Yes, you can assemble everything on the sheet pan, cover it, and refrigerate for several hours before roasting.
Can I make this recipe dairy-free?
Yes, substitute the butter with olive oil or a dairy-free alternative.
Is this recipe very spicy?
No, the chili powder adds mild warmth rather than intense heat. You can reduce the amount for an even milder flavor.
Can I freeze the leftovers?
Yes, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
What can I serve with this dish?
It pairs well with rice pilaf, quinoa, couscous, or a simple green salad.
Can I double the recipe?
Yes, but use two sheet pans to avoid overcrowding so everything roasts evenly.
Why aren’t my vegetables caramelizing?
Make sure they are spread out in a single layer and not overlapping. Overcrowding causes steaming instead of roasting.
Can I add more vegetables?
Absolutely. Bell peppers, zucchini, or green beans are excellent additions.
Conclusion
Honey and Spice Roasted Chicken and Carrots is a dependable, flavorful meal that proves simple ingredients can create something special. With minimal prep, easy cleanup, and a perfect balance of sweet, tangy, and savory flavors, this dish is ideal for busy weeknights or meal prep. Whether served fresh from the oven or reheated the next day, it remains tender, satisfying, and full of comforting flavor.
Honey and Spice Roasted Chicken and Carrots is a quick and flavorful one-pan meal featuring tender chicken breast tenders, sweet roasted carrots, and caramelized red onions coated in a rich honey, Dijon, maple, and chili glaze. This sweet, tangy, and mildly spiced dish is perfect for busy weeknights with minimal cleanup.
