One-pan meals are my savior for quick weeknight dinners when I’m trying to wrap up work and wrangle a toddler during the dreaded 5:00 meltdown hour. It’s an added bonus if I can prep everything during Jane’s nap time, toss it together in a pan, and leave it in the fridge until it’s ready to roast in the evening. This recipe is one of those meals that is key for a busy week! Three main ingredients get added to the pan — chicken breast, red onion slices and carrot medallions. Then everything gets coated in a simple sauce made of butter, dijon mustard, maple syrup and honey and seasoned with chili powder. The flavors come together when roasting as the carrots and onions caramelize and the sauce gives the chicken a sweet and tangy flavor with a touch of spice! I ate this on its own for lunch when I first made it, and then served the leftovers (which reheated very well!) over some rice pilaf the next day. Get the full recipe below:

Honey and Spice Roasted Chicken and Carrots.
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
  • 1 lb of Chicken Breast Tenders
  • ½ Red Onion, thinly sliced
  • 1 Cup of Carrots, sliced into oval rounds
  • 1 Tbsp of Honey
  • 1 Tbsp. of Dijon
  • 1 Tbsp. of Butter, melted
  • 1 Tbsp. of Maple Syrup
  • 1 Tsp. of Chili Powder
  • Salt and Pepper
  • Fresh scallions, for serving
  1. Preheat oven to 425 degrees.
  2. On a sheet pan, combine chicken, red onion slices and carrots.
  3. In a small bowl combine honey, dijon, melted butter and maple syrup; stir to combine and drizzle over the chicken and vegetables.
  4. Season the ingredients with the chili powder, salt and pepper before placing in the oven to roast for 20-25 minutes until chicken is cooked through.
  5. Broil for the last minute to caramelize the sauce on the chicken and carrots.
  6. Garnish with fresh chopped scallions and serve warm.