It’s cold. It’s dark. It’s (probably) snowing. We’re deep into New Hampshire winter over here, and we need a warm meal—STAT.
For this recipe, we’re using free-range chicken, locally grown potatoes, and the “fancy” mustard (you know the kind). Since this meal only uses one pan, dishes are a walk in the park.
Easy Weeknight Mustard Maple Chicken and Vegetables
- 1 pound of chicken breasts*
- 2 cups Brussels sprouts, halved
- 2 cups fingerling potatoes, halved lengthwise
- ¼ cup olive oil
- 2 tablespoons Meridan Hill Maple Syrup
- 3 tablespoons whole grain mustard
- 1 teaspoon dried rosemary
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
*These will cook faster if they are butterflied and pounded thin. You can do this step yourself, or ask your local butcher to prepare them this way.
- Prepare chicken breasts by butterflying and pounding thin (skip this step if already prepared.)
- In a bowl, combine olive oil, mustard, maple syrup and seasonings for the marinade.
- Using a large bowl or a Ziploc bag, add chicken breasts, prepared vegetables and your marinade.
- Mix everything together well, coating chicken and vegetables with the marinade.
- Let ingredients sit together to marinate 30 minutes to one hour (overnight is even better).
- Preheat oven to 400 degrees. Grab a sheet pan and line with parchment paper, aluminum foil, or silicone liner to prevent sticking.
- Place chicken in center of sheet pan and vegetables on either side.
- Bake for 30 minutes or until your chicken starts to get browned.
- Grab a plate and dig in!
Pat yourself on your back—you just made one heck of a meal.
*We suggest using local, organic poultry when possible.