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

(4 servings)


  • 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.


  1. Prepare chicken breasts by butterflying and pounding thin (skip this step if already prepared.)
  2. In a bowl, combine olive oil, mustard, maple syrup and seasonings for the marinade.
  3. Using a large bowl or a Ziploc bag, add chicken breasts, prepared vegetables and your marinade.
  4. Mix everything together well, coating chicken and vegetables with the marinade.
  5. Let ingredients sit together to marinate 30 minutes to one hour (overnight is even better).
  6. Preheat oven to 400 degrees. Grab a sheet pan and line with parchment paper, aluminum foil, or silicone liner to prevent sticking.
  7. Place chicken in center of sheet pan and vegetables on either side.
  8. Bake for 30 minutes or until your chicken starts to get browned.
  9. 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.