Savory Maple-Glazed Chicken with Root Veggie Medley
Savory Maple-Glazed Chicken with Root Veggie Medley
ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 medium carrots, peeled and diced
- 2 parsnips, peeled and diced
- 1 small butternut squash, peeled and cubed
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- Fresh thyme and rosemary for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, whisk together maple syrup, Dijon mustard, olive oil, garlic powder, thyme, rosemary, salt, black pepper, and smoked paprika.
- 3.
Place chicken breasts in a baking dish and pour the glaze over them, ensuring they are well coated.
- 4.
In a separate bowl, toss carrots, parsnips, and butternut squash with balsamic vinegar, soy sauce, salt, and black pepper.
- 5.
Spread the vegetables around the chicken in the baking dish, ensuring they are evenly distributed.
- 6.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7.
Remove from the oven and let sit for a few minutes before slicing the chicken.
- 8.
Serve the chicken alongside the roasted vegetables, drizzled with any remaining glaze, and garnish with fresh thyme and rosemary.