Description
Maple Glazed Chicken with Roasted Veggies brings golden sweetness to your dinner table with minimal effort. Crispy chicken and caramelized vegetables mingle in a simple sheet pan dance that delivers maximum flavor with minimal cleanup.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Glazing and Seasoning:
- ¼ cup pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Vegetables:
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to a precise 400°F, ensuring the rack is centered for even heating.
- Whisk ¼ cup maple syrup, 2 tablespoons soy sauce, 2 tablespoons Dijon mustard, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a small bowl until fully combined.
- Place 4 chicken breasts in a shallow dish and pour the marinade over them, coating each piece thoroughly. Let sit at room temperature for 15 minutes.
- Chop 2 cups broccoli, 2 cups carrots, 1 red bell pepper, and 1 zucchini into similar-sized pieces for even roasting.
- Toss chopped vegetables with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried thyme, salt, and pepper in a large mixing bowl.
- Spread vegetables on a parchment-lined baking sheet in a single layer, ensuring they’re not overcrowded.
- Slide the vegetable sheet into the preheated 400°F oven and roast for 20-25 minutes, stirring once halfway through to promote even caramelization.
- While vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Remove chicken from marinade, letting excess liquid drip off, and place in the hot skillet.
- Cook chicken for 6-7 minutes per side until the internal temperature reaches 165°F, creating a golden-brown exterior.
- During the last 2 minutes of cooking, pour remaining marinade into the skillet to create a glossy, caramelized glaze.
- Transfer roasted vegetables to a serving platter and arrange maple-glazed chicken on top, drizzling any remaining pan sauce over the dish.
Notes
- Marinate chicken for maximum flavor by letting it sit in the refrigerator for up to 2 hours before cooking.
- For perfectly roasted vegetables, spread them in a single layer and avoid overcrowding the baking sheet to ensure even caramelization.
- Check chicken’s doneness with a meat thermometer to avoid overcooking and keep the meat juicy and tender.
- Swap out vegetables based on seasonal availability or personal preference, keeping cooking times consistent for best results.
- Prep Time: 20-25 minutes
- Cook Time: 26-29 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg