For the Chicken

4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon lemon juice

2 garlic cloves, minced

½ teaspoon paprika

½ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

For the Vegetables

2 cups broccoli florets

1 red bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

1 tablespoon olive oil

½ teaspoon Italian seasoning

Salt and black pepper, to taste

Preheat the Oven: Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Make the Glaze: In a small bowl, whisk together Dijon mustard, honey, lemon juice, minced garlic, paprika, thyme, salt, and pepper.

Prepare the Chicken: Pat the chicken breasts dry. Brush each piece generously with the honey mustard glaze, reserving a little glaze for later.

Prepare the Vegetables: Place broccoli, bell pepper, zucchini, and red onion on the baking sheet. Toss with olive oil, Italian seasoning, salt, and pepper. Spread the vegetables around the chicken.

Roast: Bake for approximately 20–25 minutes, depending on the thickness of the chicken. Halfway through cooking, brush the chicken with the remaining glaze and gently toss the vegetables.

Check Doneness: The chicken should reach an internal temperature of 165°F (74°C), while the vegetables should be tender with lightly caramelized edges.

Serve: Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables and spoon any remaining pan juices over the top.