RecipeOne Sheet Maple-Mustard Chicken and Carrots

Nutrition Facts
Amount per Serving
  • 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

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
This recipe makes 4 to 6 servings

• 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 425˚. 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 165˚ and te carrots and fork-tender.

Transfer to serving plate and garnish with plenty of chives or scallions.


Try my Bacon-Wrapped Carrots