Maple Dijon Chicken and Vegetables
When you only have 30 minutes to make dinner, make my one-pan Maple Dijon Chicken and veggies! It’s perfect for the whole family and requires minimal effort — and dishes.
Servings 6 servings
Ingredients
- 2 heads of garlic
- 1.5 pounds boneless skinless chicken thighs
- 1 bell peppers (any color)
- 1 red onion (cut into wedges)
- 1 cup mini potatoes (cut halved)
- ¼ cup avocado oil (or olive oil)
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- Fresh thyme (for garnish)
Instructions
- Heat oven to 425F, coat a large rimmed baking dish with cooking oil or spray. Cut off and discard the tops of each garlic head, exposing the cloves.
- In a small bowl, whisk together the oil, dijon mustard, maple syrup, salt, pepper, oregano and thyme. Set aside.
- In a large bowl, combine chicken thighs, bell peppers, red onion and mini potatoes. Pour sauce over and toss really well.
- Spread mixture to the baking dish, add in the garlic head and drizzle each one with a tbsp of oil.
- Bake for 25 minutes or until the internal temperature reads 165F.
- Garnish with fresh thyme and serve over arugula, rice or enjoy as is.
Notes
- Bake in a single layer: Don’t overcrowd your baking sheet or the chicken and vegetables will end up steaming instead of roasting!
- Toss well to coat: You want to get that tasty sauce in all of the nooks and crannies! Make sure the chicken and vegetable pieces are well-coated in the maple Dijon sauce before adding them to the sheet.
- Check the internal temp: Chicken can go from perfectly cooked to overly dry in a matter of minutes (I’ve learned this the hard way… anyone else?), so use a meat thermometer for the best results. The temperature needs to reach at least 165 degrees F.
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