The Ultimate Honey and Mustard Chicken with Parsnips
Sticky honey and grainy mustard on tender chicken is all about cosy vibes, especially with roast parsnips on the side. This meal shows up regularly on my weeknight table; it’s speedy to prep but feels a bit special, so it absolutely works for family dinners or when you’re after something comforting without loads of effort.
This recipe uses just a few simple ingredients, but it truly comes alive thanks to the sweet-sharp mustard glaze. Parsnips bring a natural sweetness and mellow out any tang from the mustard. They turn golden and soft in the oven, soaking up leftover glaze and chicken juices for a real treat at dinnertime. It’s perfect for chilly nights or when you simply need something that feels like a warm hug after a long day.
What Makes This Dish So Likeable
- No fancy gadgets. You just need a roasting tin or baking tray, so there’s no extra fuss with special equipment.
- Flavour packed glaze. The mix of runny honey and wholegrain mustard is super tasty without going overboard.
- Everything cooks together. Chicken and parsnips roast at the same time, making clean-up easier and freeing up your evening.
- Works with chicken thighs or breasts. Use what you like. Thighs stay juicier, but both options deliver great results.
What You’ll Need
Check to be sure you’ve got these basics to pull it off:
- 4 skin-on chicken thighs (or breast fillets—just keep an eye on them)
- 500g parsnips, peeled and cut into chunky batons
- 2 tablespoons runny honey
- 2 tablespoons wholegrain mustard
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- Fresh thyme or rosemary (a small handful or 1 teaspoon dried)
- Salt and black pepper
How to Make Honey and Mustard Chicken with Parsnips
1. Heat the Oven and Prep
Set your oven to 200°C (180°C fan) or Gas 6. While it heats up, spread the parsnip batons in a roasting tray and drizzle them with half the olive oil. Sprinkle on some salt and toss well so each piece roasts evenly.
2. Mix Up the Honey Mustard Glaze
Stir together the honey, both mustards, the remaining olive oil, crushed garlic, lemon juice, and a decent pinch each of salt and black pepper. Mix in most of your chosen herb (thyme or rosemary works great).
3. Arrange the Chicken & Add Glaze
Pat the chicken dry, then nestle it among the parsnips, skin side up. Spoon the honey mustard glaze over the chicken and let any extra spill onto the parsnips. If you’re using thighs, try slipping a bit of glaze under the skin for even more flavour.
4. Roast to Perfection
Roast for 35-40 minutes. The chicken turns golden and the parsnips get crispy at the edges. Turn the parsnips halfway for extra crispiness if that’s your thing. Want it even stickier? Spoon some pan juices on the chicken in the last 10 minutes or give it a quick blast under the grill.
5. Serve It Up
For the finishing touch, scatter fresh herbs over everything. I like serving straight from the tray—it’s great with buttery mash, fluffy rice, or just a heap of wilted greens. The extra sauce left in the tin is perfect for spooning over the lot.
Tweaks and Handy Tips
- Sweet potatoes or carrots work well if you want to mix in some variety with the veg. Just chop them as chunky as the parsnips so they cook evenly.
- If you’re pushed for time, smaller chicken fillets will cook faster. Start checking after about 25 minutes to avoid drying them out.
- Want more sauce? Add a splash of chicken stock to the tray during roasting for a little extra to spoon over rice or mash.
- Swap honey for maple syrup for a different kind of sweetness—kids really seem to love either option.
- You can prep the whole thing in advance and stash it, covered, in the fridge. Then, just roast when you’re home and hungry.
Frequently Asked Questions
Q: Can I make this with boneless chicken?
Definitely. Boneless thighs or breasts roast a bit quicker and still come out juicy, just check them after about 25 minutes so they’re not overdone.
Q: What’s the best way to store leftovers?
Leftovers keep well in a covered container in the fridge for a couple of days. They make a tasty salad topping once cold, or can be reheated in the oven or microwave if you prefer them hot.
Q: Do I need to peel the parsnips?
I usually peel them for a softer, more tender bite after roasting. If your parsnips are young and not too woody, a good scrub is all they need.
Give This Recipe a Go!
This is real comfort food and ridiculously easy to pull together if you’re after something warming. Give it a try and feel free to put your own spin on it—how about adding a sprinkle of smoked paprika or a dash of balsamic for a new twist? Let folks know your tweaks or show off your results once you give it a whirl. I always enjoy seeing how others take a classic combo like honey and mustard chicken with parsnips and make it their own. Plus, with very little cleanup, it’s ideal for any night you want to treat yourself without fuss or mess. Next time you want something that’s equal parts simple and tasty, give this dish a chance; you might just find yourself making it again and again.