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:

Quickview
262k Calories
24g Protein
7g Total Fat
24g Carbs
24% Health Score
Limit These
Calories
262k
13%

Fat
7g
11%

  Saturated Fat
1g
9%

Carbohydrates
24g
8%

  Sugar
13g
15%

Cholesterol
107mg
36%

Sodium
563mg
25%

Get Enough Of These
Protein
24g
49%

Vitamin A
6647IU
133%

Vitamin K
56µg
54%

Selenium
33µg
47%

Manganese
0.74mg
37%

Vitamin B3
6mg
35%

Vitamin B6
0.68mg
34%

Vitamin C
26mg
32%

Vitamin B2
0.49mg
29%

Phosphorus
275mg
28%

Vitamin B5
1mg
19%

Potassium
616mg
18%

Vitamin B1
0.26mg
17%

Zinc
2mg
15%

Magnesium
58mg
15%

Fiber
3g
13%

Vitamin B12
0.73µg
12%

Iron
1mg
11%

Copper
0.17mg
9%

Vitamin E
1mg
8%

Folate
28µg
7%

Calcium
68mg
7%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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