Sweet and tangy maple Dijon chicken roasted with veggies is a dish that looks so fancy you could serve it to guests, but is easy enough to make it on repeat!
Serve this Maple Dijon Chicken and Vegetables 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!
Sweet and tangy dinner
I’m not sure why we don’t do these dinners more often. They are so simple. This is one you’ll make time and time again! Sweet, tangy, sticky and absolutely delicious!!
This maple Dijon chicken and vegetable 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.
Making Maple Dijon Chicken
PREP. Preheat oven to 425 degrees F.
CHICKEN. Spread the oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken and season with paprika.
SAUCE. In a medium bowl, whisk together the mustards, maple syrup, vinegar, and salt. Spoon ⅓ of the sauce over the chicken thighs.
BAKE. 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.
BAKE AGAIN. 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.
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:
- Avocado oil
- Grapeseed oil
- Canola oil
Use a paper towel to carefully coat the bottom of the pan with a thin layer of oil.
Variations
- Stone ground mustard can be used instead of Dijon.
- To make a honey Dijon chicken, substitute the maple syrup for honey that has been thinned with a bit of water.
- Use your favorite veggies in this recipe – green beans, asparagus, acorn squash, broccoli, cauliflower, or zucchini would all be good choices.
- Add some crushed red pepper flakes for a little extra spice.
- Add some cubed apples or pears for some extra sweetness.
- A touch of cinnamon or nutmeg added to the veggies will give you a little extra fall flavor.
Storing Info
STORE leftovers tightly wrapped with plastic wrap or stored in an airtight container in the fridge for up to 4 days.
FREEZE leftovers in an airtight freezer container for up to 4 months. Keep in mind that the veggies will be a little mushier when they have been frozen.
To REHEAT, transfer leftovers to a baking dish and if refrigerated bake at 375 for approximately 10 minutes. If frozen, bake leftovers at 375 for 15-20 minutes or until warmed completely.
More delicious fall main dishes:
- Perfect Pot Roast
- Pumpkin Sausage Lasagna
- Chicken And Wild Rice Casserole
- Butternut Squash And Quinoa Chili
- Chicken And Hatch Chile Stew
Maple Dijon Chicken Recipe
Ingredients
For the chicken:
- 2 tsp. canola - avocado or grapeseed oil
- 1 ½ lb. boneless skinless chicken thighs
- ½ tsp. paprika
- ¼ c. dijon mustard
- ¼ c. whole grain dijon mustard
- ⅓ c. pure maple syrup
- 1 tbsp. apple cider vinegar
- ½ tsp. coarse kosher sea salt
For the vegetables:
- 2 c. diced sweet potatoes - ¾-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 ⅓ 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.
This looks delicious! Can’t wait to try. 🙂
Thanks Emma, I hope you will!
Would it be possible to substitute honey for the maple syrup? I never buy maple syrup, but I always have honey on hand.
I haven’t tried this recipe with honey, so I can’t really say for sure. I would maybe use a little less than what the recipe calls for (maple syrup).
this roasted chicken and vegetable recipe is so amazing and really flavorful! Thanks a bunch for sharing this recipe! Will have this again for sure!
The maple and dijon is the perfect combination of flavors! The chicken and vegetables were so tender!