Description
A simple and flavorful fall dinner featuring maple glazed chicken with roasted root vegetables. Perfect for cozy evenings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup maple syrup
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chopped carrots
- 2 cups chopped parsnips
- 1 cup chopped sweet potatoes
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk maple syrup, olive oil, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Coat chicken breasts evenly with half of the glaze and set aside.
- Toss carrots, parsnips, and sweet potatoes with remaining glaze and rosemary.
- Arrange chicken and vegetables on a baking sheet.
- Roast for 25-30 minutes or until chicken reaches 165°F (75°C) and vegetables are tender.
- Let rest for 5 minutes before serving.
Notes
- Use dark amber maple syrup for richer flavor.
- Adjust roasting time if using larger vegetable chunks.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + 1 cup veggies
- Calories: 380
- Sugar: 18g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
Keywords: maple glazed chicken, roasted vegetables, fall dinner, easy weeknight meal