Maple Dijon Chicken with Roasted Sweet Potatoes
Juicy chicken coated in a sticky maple-dijon glaze, roasted alongside tender sweet potatoes and herbs. It’s simple, wholesome, and perfect for weeknight dinners.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 3–4
Ingredients
For the Maple Dijon Chicken
500 g boneless chicken breast or thighs
2 tbsp Dijon mustard
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme OR oregano
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1½ tbsp olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp dried rosemary or thyme
Instructions
1. Preheat oven
Preheat to 200°C (400°F). Line a baking tray with parchment paper.
2. Prepare sweet potatoes
Toss sweet potato cubes with olive oil, salt, pepper, and rosemary.
Spread them on half of the baking tray in an even layer.
3. Make the maple-dijon sauce
In a bowl, whisk together:
Dijon mustard
Maple syrup
Lemon juice
Olive oil
Garlic
Salt, pepper, thyme
Taste and adjust sweetness or tang as you prefer.
4. Coat the chicken
Place chicken pieces on the other half of the tray.
Spoon the maple-dijon sauce over the chicken, coating completely.
5. Roast everything
Bake for 25–30 minutes, flipping chicken halfway.
Sweet potatoes should be golden and soft.
Chicken should be cooked through and lightly caramelized.
If you want extra glaze:
→ Brush leftover sauce on chicken in the last 5 minutes of baking.
6. Serve
Plate the chicken with the roasted sweet potatoes.
Optional sides:
Steamed broccoli
Green beans
A simple mixed greens salad
Tips
Swap protein: Works great with salmon or turkey too.
Extra crispy potatoes: Roast them 10 minutes earlier before adding chicken.
More Mediterranean: Add rosemary, oregano, garlic yogurt dip, or feta on top.
Nutritional Information
Calories: 380
Protein: 32 g
Carbs: 32 g
Fat: 15 g
Fiber: 4 g