One Sheet Maple-Mustard Chicken and Carrots
Recipe One Sheet Maple-Mustard Chicken and Carrots
This sheet pan recipe is a no-brainer. Juicy, roasted chicken paired with sweet, browned carrots, topped with a savory-sweet marinade hits all the flavor and texture notes. It’s simple and flavorful, a real crowd-pleaser. Your family will root for you to make it often (ha).
- Prep time
- Total Time
• 1 bag carrots (2 pounds), peeled and cut into bite-size chunks
• Salt and pepper to taste
• 4 to 6 medium chicken breasts or thighs, skinless (~1.5 pounds)*
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon or grainy mustard
• 1 tablespoon maple syrup
• Chopped chives or scallions
Preheat oven to 425Ëš. Mist a large baking sheet with olive oil spray and place carrots on top in a single layer. Generously mist tops with olive oil spray and sprinkle on salt and ground black pepper. Nestle chicken breasts between carrots.
In a small bowl, mix the oil, mustard and maple syrup. Liberally brush all over the chicken.
Roast in oven 20 minutes or until chicken reaches an internal temperature of 165Ëš and te carrots and fork-tender.
Transfer to serving plate and garnish with plenty of chives or scallions.
Try my Bacon-Wrapped Carrots
- Calories: 230
- Protein: 27 g
- Total Fat: 6 g
- Unsaturated Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 85 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 4 g
- Total Sugar: 9 g
- Natural Sugar: 7 g
- Added Sugar: 2 g
- Sodium: 220 mg