Maple Dijon Roasted Chicken and Vegetables
If you want to add more gluten free and dairy free recipes to your collection, Maple Dijon Roasted Chicken and Vegetables might be a recipe you should try. One serving contains 262 calories, 24g of protein, and 7g of fat. For $2.0 per serving, you get a main course that serves 6. It is brought to you by Life Made Simple. Head to the store and pick up ground pepper, brussels sprouts, dijon mustard, and a few other things to make it today. 28 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a pretty good spoonacular score of 78%. Maple Dijon Chicken and Vegetables, Maple Dijon Roasted Chicken, and Maple Seared Chicken with Roasted Vegetables are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 tsp. canola, avocado or grapeseed oil
1 1/2 lb. boneless skinless chicken thighs
1/2 tsp. paprika
1/4 c. dijon mustard
1/4 c. whole grain dijon mustard
1/3 c. pure maple syrup
1 tbsp. apple cider vinegar
1/2 tsp. coarse kosher sea salt
2 c. diced sweet potatoes (3/4-inch cubes)
2 c. halved brussels sprouts
Salt and ground black pepper
Equipment:
oven
dutch oven
frying pan
whisk
bowl
Cooking instruction summary:
Instructions Preheat oven to 425 degrees F. Spread the oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken and season with paprika. In a medium bowl, whisk together the mustards, maple syrup, vinegar, and salt. Spoon 1/3 of the sauce over the chicken thighs. Place chicken in the oven and bake for 10 minutes. Remove the skillet from the oven and spoon half of the remaining sauce over top, add the sweet potatoes. Return the skillet to the oven and continue baking for 10 minutes. Remove the skillet from the oven and spoon remaining sauce over top. Add the brussels sprouts. Return the skillet to the oven and continue baking for 20 minutes or until the potatoes and brussels sprouts are fork-tender. Remove from the oven and serve immediately.
Step by step:
1. Preheat oven to 425 degrees F.
2. Spread the oil on the bottom of a large cast iron skillet or Dutch oven.
3. Add the chicken and season with paprika.
4. In a medium bowl, whisk together the mustards, maple syrup, vinegar, and salt. Spoon 1/3 of the sauce over the chicken thighs.
5. Place chicken in the oven and bake for 10 minutes.
6. Remove the skillet from the oven and spoon half of the remaining sauce over top, add the sweet potatoes. Return the skillet to the oven and continue baking for 10 minutes.
7. Remove the skillet from the oven and spoon remaining sauce over top.
8. Add the brussels sprouts. Return the skillet to the oven and continue baking for 20 minutes or until the potatoes and brussels sprouts are fork-tender.
9. Remove from the oven and serve immediately.
Nutrition Information:
covered percent of daily need
