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Honey and Spice Roasted Chicken and Carrots

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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.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3–4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 1 lb chicken breast tenders
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh scallions, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Lightly grease a sheet pan or line with parchment paper.
  3. Arrange chicken tenders, sliced red onion, and carrots evenly on the sheet pan in a single layer.
  4. In a small bowl, whisk together honey, Dijon mustard, melted butter, and maple syrup until smooth.
  5. Drizzle sauce evenly over chicken and vegetables.
  6. Sprinkle chili powder, salt, and black pepper over everything. Toss gently to coat.
  7. Roast for 20–25 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
  8. Broil for 1–2 minutes at the end to caramelize the glaze, watching carefully.
  9. Remove from oven and garnish with chopped scallions before serving.

Notes

  • Substitute butter with olive oil for a dairy-free version.
  • Spread ingredients evenly to ensure proper roasting and caramelization.
  • Chicken thighs can be used; adjust cooking time if needed.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Freeze for up to 2 months in a freezer-safe container.

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