Maple Mustard Chicken Pieces with Roasted Veggies

You may want to use extra veggies if you have teenagers (like I do).  Put the veggies on top and the chicken underneath when you roast them.


Maple Mustard Chicken Pieces with Roasted Veggies

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Nutrition per portion

  • 1/4 c sugar-free pancake syrup
  • 1/4 balsamic vinaigrette salad dressing
  • 2 Tbsp coarse ground mustard
  • 8 chicken thighs or mix of thighs and drumsticks
  • 1 lb baby carrots
  • 1 lb new potatoes, halved
  • 2 Tbsp mayonnaise
  1. Heat oven to 375
  2. Whisk syrup, dressing and mustard in small bowl.
  3. Place chicken on one side of parchment-lined baking sheet.
  4. Place veggies on the other (or use two baking sheets).
  5. Use half of syrup mixture to brush chicken–reserve the other half.
  6. Brush veggies with mayonnaise.
  7. Bake 30 minutes; turn vegetables.
  8. Brushing chicken occasionally with the reserved mixture, bake 30 minutes longer or until chicken is 165.

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