Baked Maple Dijon Chicken with Roasted Vegetables
This Baked Maple Dijon Chicken with Roasted Vegetables is a perfect blend of sweet and savory flavors. Tender chicken breasts are coated in a tangy maple-Dijon glaze and roasted to perfection alongside a medley of caramelized vegetables like broccoli, sweet potatoes, and bell peppers. Easy to make and ideal for a healthy weeknight dinner or meal prep, this dish is sure to satisfy your cravings!
Equipment
- 1 Baking sheet (or sheet pan)
- Parchment paper (or aluminum foil for easy cleanup)
- Mixing bowls (for marinade and vegetables)
- 1 Whisk (for mixing the maple Dijon glaze)
- 1 Tongs or spatula (for handling the chicken and vegetables)
- Measuring spoons and cups (for ingredients)
- Oven mitts (for handling the hot baking sheet)
- 1 Meat thermometer (optional, to check the internal temperature of the chicken)
Ingredients
For the Chicken:
- 4 Skinless chicken breasts
- 3 tbsp Dijon mustard
- 2 tbsp Pure maple syrup
- 1 tbsp Apple cider vinegar
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- Salt and pepper to taste
- Fresh thyme (optional for garnish)
For the Roasted Vegetables:
- 2 cups Broccoli florets
- 1 Sweet potato, peeled and cubed
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 2 tbsp Olive oil
- 1 tsp Smoked paprika
- Salt and pepper to taste
Instructions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the Chicken
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, garlic powder, salt, and pepper. Place the chicken breasts in a large bowl and pour the maple-Dijon mixture over them. Toss the chicken to coat each piece evenly and let it marinate for 10-15 minutes while you prepare the vegetables.
3. Prep the Vegetables
- In another bowl, toss the broccoli, sweet potato, red bell pepper, and zucchini with olive oil, smoked paprika, salt, and pepper. Arrange the vegetables on the prepared baking sheet in a single layer, leaving room for the chicken.
4. Bake the Chicken and Vegetables
- Place the marinated chicken breasts on the baking sheet alongside the vegetables. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
5. Serve
- Once everything is cooked, remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh thyme for a burst of freshness. Serve the chicken alongside the roasted vegetables, drizzling any remaining maple-Dijon glaze from the pan over the top.
- Cooking Tip: For even cooking, make sure to cut your vegetables into uniform pieces. This way, they’ll roast at the same rate and come out perfectly tender.
Notes
How to Store and Reheat
If you have leftovers from this Baked Maple Dijon Chicken with Roasted Vegetables, you’re in luck! This dish stores beautifully, making it perfect for meal prep or easy next-day lunches. Follow these simple tips to keep the flavors fresh and delicious:Storing in the Fridge:
- Once the chicken and vegetables have cooled completely, transfer them to an airtight container.
- You can store the leftovers in the refrigerator for up to 3-4 days.
- To prevent sogginess, you may want to store the chicken and vegetables separately, especially if you plan to reheat them later.
Freezing:
- For longer storage, place the cooled chicken and vegetables in a freezer-safe container or zip-top bag.
- Be sure to remove as much air as possible before sealing the container.
- Freeze for up to 2-3 months.
- To thaw, transfer the frozen chicken and vegetables to the fridge and let them thaw overnight.
Reheating:
- In the Oven: Preheat your oven to 350°F (175°C) and place the chicken and vegetables in a baking dish. Cover with foil and bake for about 10-15 minutes, or until heated through. This method helps keep the chicken juicy and the vegetables crisp.
- On the Stovetop: Heat a skillet over medium heat and add a splash of olive oil. Reheat the chicken and vegetables for 5-7 minutes, stirring occasionally, until they’re warmed through.
- In the Microwave: Place the chicken and vegetables on a microwave-safe plate and cover them with a damp paper towel to avoid drying out. Heat in 30-second increments, stirring between intervals, until fully heated.