How To Make One-Pan Maple Rosemary Chicken
Grab a bite of this easy-to-make rosemary chicken dish! It’s brushed with a Dijon-Maple mix for a juicy and tender chicken.
Serves:
Ingredients
- 2cupspurple potato,halved
- 1½cupsbrussels sprouts,halved
- 1½cupsbaby carrots
- 1½cupsbutternut squash,diced
- 1red apple,sliced
- ½large red onion,diced
- olive oil,to taste
- salt and pepper,to taste
- 1tspdried sage,to taste
- ¼cupdijon mustard
- ¼cupmaple syrup
- 3garlic cloves,minced
- 1tspfresh rosemary
- 1tbsplemon juice
- 4chicken thighs
Instructions
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Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
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In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
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Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
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Bake for 30 minutes, or until the juices from the chicken run clear. If desired, broil for 2 to 3 minutes to brown and crisp the chicken skin.
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Serve the chicken with the vegetables. Enjoy!
Nutrition
- Calories: 698.94kcal
- Fat: 39.92g
- Saturated Fat: 9.84g
- Trans Fat: 0.17g
- Monounsaturated Fat: 18.78g
- Polyunsaturated Fat: 7.72g
- Carbohydrates: 50.64g
- Fiber: 7.83g
- Sugar: 22.31g
- Protein: 36.58g
- Cholesterol: 189.14mg
- Sodium: 1192.47mg
- Calcium: 127.92mg
- Potassium: 1307.08mg
- Iron: 3.79mg
- Vitamin A: 650.05µg
- Vitamin C: 60.82mg
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