Holiday Maple-Dijon Chicken Bake
This Holiday Maple-Dijon Chicken Bake features tender chicken and roasted vegetables coated in a sweet and savory maple-Dijon sauce, perfect for a festive meal.
Equipment
- Oven
- Large roasting pan or 9x13-inch baking dish
- Large bowl
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1.5 lbs small, waxy potatoes (like Yukon Golds), quartered
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 3 cloves garlic, minced
Seasoning & Sauce
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup real maple syrup
- 2 tbsp Dijon mustard (smooth, not grainy)
- 1/2 cup low sodium chicken broth
Garnish
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and lightly grease a large roasting pan or baking dish.
- In a large bowl, combine potatoes, Brussels sprouts, red onion, and minced garlic with 1 tablespoon of olive oil, 1/2 teaspoon of thyme, 1/4 teaspoon of rosemary, salt, and pepper; toss well and spread in a single layer in the baking dish.
Cooking the Chicken
- Pat the chicken dry and toss with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of thyme, 1/4 teaspoon of rosemary, salt, and pepper.
- Whisk together maple syrup, Dijon mustard, and chicken broth in a small bowl.
- Arrange the seasoned chicken among the vegetables in the dish, then pour the maple-Dijon sauce evenly over them.
Baking and Finishing
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender; cover with foil if needed to prevent over-browning.
- Remove from the oven, let rest for 5 minutes, and garnish with fresh chopped parsley before serving.
Notes
For best results, ensure vegetables are spread in a single layer for even roasting. You can adjust the amount of mustard to your taste. Store leftovers in an airtight container in the refrigerator for up to 3 days.