So I have become a little bit obsessed with dijon mustard. I used to only use regular mustard, and didn’t really care to try anything new, because that’s what I grew up on. That all changed when my sister came to visit me from Canada. She went to make a sandwich, and all I hear is “OMG Mandy! You don’t have dijon mustard in your fridge! How am I supposed to make a sandwich!” My response: “Ugh…with regular mustard???” Ha!
…Of course I went out and bought some dijon mustard after this, and I don’t know how I didn’t have this in my fridge before. I like using Grey Poupon Dijon Mustard. Its not only good on sandwiches, but I have been using it to add more flavor to recipes that need it.
So when I found this recipe of course I had to make it! I tweaked it a little to give it my own touch, and I wouldn’t be sharing it with you if it wasn’t darn yummy.
I actually made this recipe a few times, and I like it because I just throw everything in the pan to roast, and walk away. Its simple, and I mean simple. But don’t assume that it lacks flavor because of how easy it is. This recipe surprisingly has a lot of flavor, and it is juicy! The best part is that it is loaded with vegetables that make it a healthy meal. I always try to aim for healthy when I cooking…I try.
This recipe is definitely one of my favorites, and I hope you all enjoy this recipe as much as I enjoy making it in my home 🙂
A perfect quick, tasty, and healthy meal for those busy nights!
Maple Mustard Roasted Chicken and Vegetables
- 4 skinless chicken breast
- 3-4 medium potatoes ( If your potatoes are large, you might only need 2.)
- 7 garlic cloves
- 1 onion
- 6 carrots
- 4 stalks celery
- olive oil
- dried thyme
- sea salt and black pepper
- fresh thyme sprigs (around 10 sprigs)
- 1/3 cup of 100% pure maple syrup
- 1/3 cup of dijon mustard
- fresh chopped parsley
- Preheat oven to 425 degrees.
- Wash and cut potatoes into quarters. Peel the garlic and cut them in half. Cut the onion into large chunks. Wash and cut the carrots into small-medium peices. Wash and cut the celery into small-medium peices. Put all vegetables including the fresh thyme sprigs into a baking pan. Drizzle with olive oil and season with sea salt and black pepper. Toss to evenly coat. Bake Vegetables in the oven for 30 minutes.
- In the meantime, make the sauce. Whisk together maple syrup and dijon mustard in a bowl until blended evenly. Set aside.
- Rinse chicken and season with sea salt, black pepper, and dried thyme.
- Take vegetables out the oven after 30 minutes, and drizzle with a little bit of the maple dijon sauce. Toss to coat evenly. (dont use all the sauce!)
- Lay the chicken in the pan with the vegetables. (Try to give the chicken some space) Drizzle a little bit of olive oil over the chicken, and then drizzle a little bit of the maple dijon sauce over the chicken. (save some sauce!) Place the pan back into the oven and cook for about 25 minutes. Dont over cook the chicken.
- After about 25 minutes when everything is cooked, take the pan out the oven and drizzle remaining sauce over chicken and vegetables. Sprinkle with parsley.
( If you like your vegetables well done/tender, try not to overcrowd the pan.)