One-Pot Maple Dijon Roasted Chicken And Veggies
A cozy Sunday evening calls for a one-pot maple dijon roast chicken with tender soft veggies. Any leftover chicken can be thrown into salads, a casserole, or made into a cheesy chicken quesadilla throughout the week ahead.
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Ingredient Notes:
To create this sensational one-pot wonder, you will need a few key ingredients. First and foremost, procure a whole chicken, ensuring it’s fresh and of good quality. I love picking up a whole chicken from Whole Foods or at the Farmer’s Market from a local farm whom may be selling it there. The vegetables can be a medley of your choice; I suggest combining hearty potatoes, sweet carrots, and/or vibrant brussels sprouts for a delightful mix of flavors. I will be using gold potatoes and carrots for this dish. For the glaze, gather olive oil, maple syrup, stone ground dijon mustard, rosemary, Italian seasoning, salt, pepper and a touch of apple cider vinegar to complete the harmonious taste profile.
How To Make The Maple Dijon Roasted Chicken:
1. Preheat your oven to 375°F and prepare a large oven-safe pot/pan. Dutch oven or braiser are my go to for dishes like this.
2. Place the chicken in the pot, breast-side down (this explained below), and tuck some room temperature butter under the skin.
3. Arrange the vegetables around the chicken, ensuring they’re evenly distributed. Drizzle olive oil over the veggies and chicken and season generously with salt and pepper.
4. Place the pot in the preheated oven and let it roast for about 45 minutes. Chicken is not done cooking just yet.
5. In a small bowl, whisk together the olive oil, maple syrup, stone ground dijon mustard, rosemary, Italian seasoning, apple cider vinegar, salt, and pepper until well combined.
6. Spoon the glaze over the chicken and place back into the oven to finish roasting. Chicken is fully cooked through when it reaches an internal temperature of 165°F. Total cooking time is about 1 hour 15-25 minutes.
7. Once cooked, remove the pot from the oven, and let the chicken rest for a few minutes before serving.
8. Plate the chicken alongside the roasted vegetables and enjoy!
Why Should Chicken Be Placed Breast Side Down
I’ve cooked chicken both ways, breast side up and breast side down. But my favorite way, by far, is breast side down.
When a whole chicken is roasted breast side down, a natural basting occurs. What I mean by this is the fattier dark meat is sitting above the breasts (not vice versa like in a traditionally roasted chicken) and the juices trickle down over the white meat below it, resulting in juicier, tender white meat.
You still end up with a crispy skin there’s just a little less than if you were to roast the chicken breast side up.
FAQs:
Q: Can I use boneless chicken instead of a whole chicken for this recipe?
A: Absolutely! If you prefer boneless cuts, you can substitute boneless chicken breasts or thighs to suit your preferences. Adjust the cooking time accordingly.
Q: Can I adjust the sweetness?
A: Of course! Feel free to add more maple syrup if you desire a sweeter taste. Just keep in mind that too much sweetness might overpower the overall flavor profile, so be mindful of balance.
Q: Can I substitute the vegetables with others I have on hand?
A: Certainly! This recipe is versatile, allowing you to experiment with your favorite vegetables. Just ensure you adjust the cooking time based on their individual tenderness level. The more tender the veggies are, the higher the chance of them falling apart, adding them the last 20-30 minutes of cooking might be more ideal.
If you love this chicken dinner, I bet you’ll love these too!:
Strawberry Balsamic Basil Brie
Sheet Pan Gnocchi With Brussels Sprouts And Zucchini
Peach, Burrata, And Prosciutto Salad
Sheet Pan Sausage And Roasted Veggies
If you make this One-Pot Maple Dijon Roasted Chicken And Veggies, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
One-Pot Maple Dijon Roasted Chicken And Veggies
Ingredients
- 1 (3.5-4 pound) whole chicken
- 4 tablespoons room temperature butter, unsalted
- 2 carrots, peeled and cut into 2-inch pieces
- 5 medium gold potatoes, quartered
- 4 tablespoons olive oil, divided
- 1½ teaspoons salt, divided
- 1½ teaspoons black pepper, divided
- 3 tablespoons maple syrup
- 3 tablespoons stone ground dijon mustard
- 2 teaspoons rosemary, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 375°F and prepare a large oven-safe pot/pan.
- Place the chicken in the pot, breast-side down (this explained below), and tuck butter under the skin.
- Arrange the carrots and potatoes around the chicken. Drizzle 2 tablespoons olive oil over the veggies and chicken and season with 1 teaspoon salt and 1 teaspoon pepper.
- Place the pot in the preheated oven and let it roast for 45 minutes. Chicken is not done cooking just yet.
- In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, stone ground dijon mustard, rosemary, Italian seasoning, apple cider vinegar, ½ teaspoon salt, and ½ teaspoon pepper until well combined.
- Spoon the glaze over the chicken and place back into the oven to finish roasting. Chicken is fully cooked through when it reaches an internal temperature of 165°F. Total cooking time is about 1 hour 15-25 minutes.
- Once cooked, remove the pot from the oven, and let the chicken rest for a few minutes before serving.
- Plate the chicken alongside the roasted vegetables and enjoy!
Fetty’s done it again! Her recipes are simple and delicious, and I love how they usually serve no more than 4-6. I introduced my mom to Fetty’s blog on Pinterest recently. She is a staple in our home.
Laura!Comments like these make me so SO happy! I’m happy to hear you found me on Pinterest. Happy cooking! 🙂