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Description
Easy sheet pan chicken with maple mustard glaze.
Ingredients
Scale
- 1 whole chicken, about 4 pounds
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound carrots, peeled and chopped
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss Brussels sprouts and carrots with 2 tablespoons olive oil, salt, and pepper.
- Spread vegetables in a single layer on a large sheet pan.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, thyme, and remaining olive oil.
- Place chicken on top of vegetables.
- Brush chicken with maple mustard glaze.
- Roast for 60-75 minutes, or until chicken is cooked through and vegetables are tender. Chicken internal temperature should reach 165°F (74°C).
- Let chicken rest for 10 minutes before carving and serving.
Notes
- For extra crispy skin, broil chicken for the last few minutes of cooking.
- You can substitute other vegetables, such as potatoes, sweet potatoes, or broccoli.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg