- 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
• 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