Description
Maple Dijon Roasted Chicken with Fall Veggies is an easy one-pan dinner featuring tender skinless chicken breasts roasted alongside sweet potatoes and Brussels sprouts. The dish is glazed with a flavorful maple Dijon sauce combining tangy mustard, sweet maple syrup, and zesty lemon juice, making it perfect for a cozy fall meal.
Ingredients
Scale
Chicken and Vegetables
- 4 skinless boneless chicken breasts
- 2 large sweet potatoes, peeled and diced
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Minced parsley (optional garnish)
Maple Dijon Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 2 cloves garlic, grated
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Spray a large baking sheet with cooking spray or line it with parchment paper to prevent sticking.
- Toss Vegetables: In a large bowl, combine the diced sweet potatoes and halved Brussels sprouts. Drizzle with 1 tablespoon olive oil, season with salt, pepper, smoked paprika, and optional cayenne pepper. Toss until the vegetables are evenly coated. Spread them out evenly on the prepared baking sheet. Roast for 15 minutes.
- Make Maple Dijon Sauce: While the vegetables roast, whisk together Dijon mustard, pure maple syrup, lemon juice, grated garlic, olive oil, salt, and pepper in a small bowl. Taste and adjust seasoning if necessary; set aside.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. Brush generously with half of the maple Dijon sauce.
- Add Chicken to the Sheet Pan: Remove the vegetables from the oven after their initial roast. Push them toward the edges of the baking sheet to create space in the center for the chicken breasts. Place the chicken in the middle and brush the tops with the remaining sauce.
- Roast Chicken and Veggies: Return the sheet pan to the oven and roast for an additional 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Remove from oven and garnish with minced fresh parsley if desired. Serve immediately, optionally drizzling extra maple Dijon sauce on top or sprinkling chopped pecans for texture.
Notes
- Keep extra maple Dijon sauce on the side to drizzle just before serving for added flavor.
- Chopped pecans make a delicious garnish adding extra texture and fall flair.
- This dish pairs beautifully with a fresh and crisp Syrian salad for a complete meal.
