Maple Dijon Roasted Chicken and Vegetables

Sweet and tangy maple dijon roasted chicken and veggies. Made in a cast iron skillet and cooked in the oven until tender and golden brown.

I’m not sure why we don’t do these dinners more often. They are so simple! Rest assured that there will be more of this coming to the blog soon!

This roasted chicken and veggie skillet is absolutely perfect for fall. It only requires three staple ingredients: chicken, sweet potatoes and brussels sprouts. The rest of the ingredients are all things you can find in your pantry or refrigerator (with the exception of the mustards, you may or may not have those).

Grab a large, well-seasoned cast iron skillet or a Dutch oven and you’re good to go! I like to rub just a tad bit of oil in the bottom before I put the chicken into it, just to prevent anything from sticking and to help give the veggies a nice golden brown crust on them.

What kind of oil should I use to season my cast iron skillet?

Any oil with a high smoke point is best. Some good options include:

1. Avocado oil
2. Grapeseed oil
3. Canola oil

Use a paper towel to carefully coat the bottom of the pan with a thin layer of oil.

Place the boneless skinless chicken things into the pan, then make the sauce.

For the sauce whisk together dijon mustard, whole grain mustard, quality pure maple syrup, apple cider vinegar, and coarse kosher sea salt.

Spoon the 1/3 of the mixture over the chicken, then place in the oven and cook at 425 degrees for 10 minutes. Add the sweet potatoes, use another 1/3 of the sauce, then return to the oven. After another 10 minutes add the brussels sprouts and pour the remaining sauce over top. It will seep below the chicken, into the veggies and caramelize as it finishes cooking.

You can serve this dish as-is or alongside rice pilaf, cous cous, or quinoa. No matter what you serve it with, I guarantee everyone will want to lick their plates clean! This is one you’ll make time and time again! Sweet, tangy, sticky and absolutely delicious!!

What’s your favorite thing to make in a cast iron skillet? Leave a comment below and let me know!

Need more recipes? Subscribe to my email list! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. You’ll receive posts, newsletters and so much more!

BE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM & PINTEREST!

Maple Dijon Roasted Chicken and Vegetables

Sweet and tangy maple dijon roasted chicken and veggies. Made in a cast iron skillet and cooked in the oven until tender and golden brown.

0 from 0 votes

Pin Rate

Course: Main Dishes

Cuisine: American

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 4 -6 servings

Author: Natalie Dicks

Print Recipe

Ingredients

For the chicken:

• 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

For the vegetables:

• 2 c. diced sweet potatoes - 3/4-inch cubes
• 2 c. halved brussels sprouts
• 2 tsp. canola - avocado or grapeseed oil
• Salt and ground black pepper

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.