Directions
- 1Quarter the baby potatoes and place them in a bowl.
- 2Peel and cut the carrots, then add them to the same bowl as the potatoes.
- 3Mince the garlic, reserving half for the chicken.
- 4To the bowl with vegetables, add a drizzle of oil, two tablespoons of maple syrup, and one tablespoon of Dijon mustard.
- 5Season the vegetables with salt, pepper, garlic powder, onion powder, dry thyme, and paprika, then mix well.
- 6Spread the seasoned vegetables evenly onto a sheet tray.
- 7Take two chicken breasts, cut them in half, and add them to the same bowl used for the vegetables along with the reserved minced garlic.
- 8To the chicken, add a drizzle of oil, one tablespoon of maple syrup, and half a tablespoon of Dijon mustard.
- 9Season the chicken with the same seasonings as the vegetables and mix until fully coated.
- 10Create space on the sheet tray and place the chicken among the vegetables.
- 11Bake in the oven at 375°F (190°C) for 25 to 30 minutes.
- 12Once done, add the spinach to the plate alongside the roasted chicken and vegetables.
Ingredients
- 1 pound baby potatoes, quartered
- 3 carrots, peeled and cut
- 3 cloves garlic, minced
- drizzle oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- salt
- pepper
- garlic powder
- onion powder
- dry thyme
- paprika
- 2 chicken breasts, cut in half
- spinach
Equipment
ovenbowlsheet traypeeler
Tips
- You can use sweet potatoes, butternut squash, or acorn squash instead of carrots.
- You can replace chicken with sausage.
- Make sure to clean in between handling chicken to avoid salmonella.
- This recipe is perfect for a lazy dinner night.
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