# Maple Dijon Roasted Chicken and Veggies

A super easy one-sheet pan dinner with maple Dijon chicken and roasted vegetables.

- Total time: 25 min
- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- 1 pound baby potatoes
- 3 carrots
- 3 garlic cloves
- olive oil
- 3 tablespoons maple syrup
- 1.5 tablespoons Dijon mustard
- salt
- pepper
- garlic powder
- onion powder
- dried thyme
- smoked paprika
- 2 chicken breast
- sautéed spinach

## Instructions

1. Place the baking sheet on the counter.
2. Boil baby potatoes until they are soft.
3. Quarter the baby potatoes and put them in a bowl.
4. Peel and cut up three carrots.
5. Add the carrots to the same bowl as the potatoes.
6. Mince three cloves of garlic.
7. Add half of the minced garlic to the bowl with the vegetables.
8. Drizzle olive oil over the vegetables.
9. Add two tablespoons of maple syrup to the vegetables.
10. Add one tablespoon of Dijon mustard to the vegetables.
11. Coat all the vegetables with the mixture.
12. Season the vegetables with salt and pepper.
13. Add garlic powder, onion powder, and dried thyme to the vegetables.
14. Sprinkle smoked paprika on the vegetables.
15. Mix all the seasonings into the vegetables until evenly coated.
16. Line a sheet tray with parchment paper.
17. Pour the seasoned vegetables onto the sheet tray and spread them out evenly.
18. Cut two chicken breasts in half.
19. Add the chicken to the same bowl used for the vegetables, along with the remaining minced garlic.
20. Drizzle a little olive oil on the chicken.
21. Add one tablespoon of maple syrup to the chicken.
22. Add half a tablespoon of Dijon mustard to the chicken.
23. Season the chicken to your preference with the same seasonings used for the vegetables.
24. Mix the chicken and seasonings until well coated.
25. Create spaces among the vegetables on the sheet tray for the chicken pieces.
26. Place the chicken pieces on the sheet tray with the vegetables.
27. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
28. Bake the chicken and vegetables for 25 to 30 minutes, or until cooked through and golden.
29. Serve the roasted chicken and vegetables with sautéed spinach on a plate.
30. Enjoy your meal!

## Equipment

- sheet pan
- colander
- cutting board
- knife
- large bowl
- spatula
- tongs
- oven

## Tips

- You can also use sweet potatoes, butternut squash, or acorn squash.
- You can replace the protein, such as using sausage instead of chicken.
- Make sure to clean your cutting board in between handling chicken.
- This recipe is perfect for a lazy dinner night.
- More recipes and life updates are available on the creator's Substack account, linked in her bio.
- The pumpkin cinnamon bun recipe is already available on Substack.
- The meal tastes good, it doesn't have to look pretty.
- Cook for 25-30 minutes at 375 degrees Fahrenheit.
- The amount of ingredients depends on how many people you're feeding.
- You don't have to peel the carrots if you don't want to.
- Half of the minced garlic, maple syrup, and Dijon mustard should be used for the chicken, and the other half for the vegetables. Season to your preference with the same seasonings for both the chicken and vegetables.
- This is a one-sheet pan dinner, where everything is thrown into a pan and baked.
- It smells really good when it's done.
- It's all done and tastes so good.
- Cook the chicken and vegetables until they are full of flavors.
- Make sure all the ingredients are coated.
- Prepare the protein by creating some spots for the chicken around the vegetables on the sheet pan, and then place them in the oven and bake them until they are fully cooked.

## Source

- Original video: https://www.tiktok.com/t/ZT6JaPeQV/
- Recipe page: https://www.cliprecipe.com/recipe/3181b42a-6ac1-47ad-9371-3ec3cb9b568e
- Extracted: 2025-07-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt