Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 large sweet potato, peeled and cubed
- 1 cup baby carrots or sliced carrots
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary or thyme
- Salt and black pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the liner with non-stick cooking spray.
- Whisk the Glaze: In a small mixing bowl, combine the olive oil, maple syrup, Dijon mustard, minced garlic, dried rosemary, salt, and pepper. Whisk until the mixture is smooth and well-emulsified.
- Season the Chicken and Veggies: Place the chicken pieces, sweet potato cubes, broccoli, and carrots in a large mixing bowl. Pour the maple-dijon glaze over the ingredients and toss thoroughly until everything is evenly coated.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer. Ensure there is some space between the pieces to allow for even roasting and browning.
- Roast to Perfection: Bake in the preheated oven for 20 to 25 minutes. At the halfway point, use a spatula to gently toss the ingredients. The chicken is done when it reaches an internal temperature of 165°F and the vegetables are fork-tender.
- Final Broil (Optional): If you prefer a bit more color and crispiness, turn the broiler on for the last 2 to 3 minutes of cooking. Keep a close eye on it to prevent the maple syrup from burning.
- Cook Time: 40 minutes
- Diet: Gluten-Free, Dairy-Free