Description
Indulge in the perfect blend of tender chicken and hearty root vegetables, glazed with a sweet and tangy maple Dijon sauce—all cooked in one pan for effortless cleanup.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 carrots, chopped
- 2 parsnips, chopped
- 1 lb small Yukon Gold potatoes, halved
- 1/2 cup pure maple syrup
- 1/4 cup smooth Dijon mustard
- 3 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or spray it with nonstick cooking spray.
- Prepare Your Chicken: Season the chicken breasts generously with salt and pepper on both sides.
- Chop Your Veggies: Chop carrots, parsnips, and potatoes into even-sized pieces (about one inch) and toss them onto the prepared baking sheet.
- Make That Glaze: In a bowl, mix together maple syrup, Dijon mustard, minced garlic, olive oil, and rosemary until well combined.
- Combine Everything: Place seasoned chicken breasts on top of the chopped vegetables on the baking sheet. Pour half of the glaze over everything, reserving the rest for later.
- Bake to Perfection: Bake for about 25-30 minutes. Halfway through cooking, drizzle the remaining glaze over everything. Ensure chicken reaches an internal temperature of 165°F (74°C).
- Serve Hot: Transfer everything onto plates or serve straight from the pan. Drizzle any leftover sauce over each serving for added flavor.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Feel free to swap out root vegetables based on preferences; sweet potatoes or turnips work well. For added heat, sprinkle red pepper flakes before baking.