#### 6. **Add the Asparagus:**
Toss asparagus with remaining olive oil, season, and add to the pan. Brush chicken with remaining honey mustard sauce.
#### 7. **Bake (Round 2):**
Return to the oven for another **10–12 minutes**, until asparagus is tender and chicken reaches 165°F internal temperature.
#### 8. **Serve & Garnish:**
Drizzle with pan juices, sprinkle with fresh herbs or lemon zest if desired, and serve immediately.
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### 🍽️ Tips & Variations
* **Add a kick:** Stir a little sriracha or cayenne into the honey mustard for heat.
* **Use bone-in chicken thighs** for extra juiciness — just adjust cooking time accordingly.
* **Swap in green beans or carrots** if asparagus is out of season.
* **Make it a meal prep favorite:** This recipe stores beautifully in the fridge for 3–4 days.
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### 💬 Final Thoughts
This **Honey Mustard Chicken with Roasted Asparagus and Potatoes** is the kind of dish that checks every box: it’s quick, flavorful, nutritious, and comforting. Whether you’re cooking for your family or just yourself, this all-in-one tray bake brings warmth and satisfaction to the table with minimal effort.
Simple ingredients. Big flavor. Just one pan. What’s not to love?
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Want a printable version or a variation for air fryers or slow cookers? I’d be happy to help!
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