Mediterranean Maple Dijon Chicken with Roasted Veggies & Feta
This Mediterranean-inspired dish brings together sweet maple syrup and bold Dijon mustard to create a glossy, flavor-packed glaze for tender chicken. Paired with colorful roasted vegetables and finished with creamy, tangy feta, it is the kind of meal that feels special but is simple enough for a busy weeknight. The balance of sweet, savory, and herbaceous flavors makes this a reliable crowd-pleaser for family dinners or entertaining.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
For the chicken and marinade:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the roasted vegetables:
2 cups baby potatoes, halved
1 red bell pepper, sliced
1 zucchini, sliced into rounds
1 red onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
To finish:
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic, lemon juice, oregano, paprika, salt, and black pepper.
Place the chicken breasts in a medium bowl or zip-top bag and coat them well with the maple Dijon mixture. Let them marinate for at least 10 minutes while you prep the vegetables.
In a large bowl, toss the potatoes, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and thyme.
Spread the vegetables in an even layer on the prepared baking sheet, keeping space in the center for the chicken.
Arrange the marinated chicken breasts among the vegetables and brush any remaining sauce over the tops.
Roast in the oven for 20 minutes, then carefully turn the chicken and stir the vegetables.
Return the pan to the oven and roast for another 10 to 15 minutes, until the chicken is cooked through and the vegetables are tender and caramelized.
Remove from the oven and let everything rest for 5 minutes to allow the juices to redistribute.
Sprinkle crumbled feta and fresh parsley over the chicken and vegetables just before serving.
Tips
Pound thicker chicken breasts slightly so they cook evenly.
Use real maple syrup rather than pancake syrup for better flavor.
Do not overcrowd the pan, or the vegetables will steam instead of roast.
Cut vegetables into similar sizes to ensure even cooking.
If the glaze starts to brown too quickly, loosely cover the pan with foil.
Add a splash of lemon juice after cooking to brighten the flavors.
Let the chicken rest before slicing to keep it juicy.
For crispier vegetables, place the pan on the upper rack of the oven.
Warm the feta slightly by adding it right after removing from the oven.
Garnish with extra herbs like dill or basil for a fresh Mediterranean finish.
Variations
Swap chicken breasts for boneless chicken thighs for a juicier result.
Use sweet potatoes instead of baby potatoes for a sweeter profile.
Add cherry tomatoes during the last 10 minutes of roasting for extra juiciness.
Substitute feta with goat cheese for a creamier topping.
Make it spicy by adding a pinch of red pepper flakes to the marinade.
Replace zucchini with eggplant for a heartier vegetable mix.
Add olives after roasting for a salty Mediterranean twist.
Use honey instead of maple syrup if preferred.
Turn it into a grain bowl by serving over quinoa or couscous.
Make it dairy-free by skipping the feta and adding a tahini drizzle.
Q&A
Can I make this ahead of time?
Yes, you can marinate the chicken and chop the vegetables up to 24 hours in advance.
How do I know the chicken is done?
The internal temperature should reach 165°F (74°C).
Can I cook this in a skillet instead of the oven?
Yes, but roasting gives better caramelization for the vegetables.
Is this recipe freezer-friendly?
The cooked chicken freezes well, but the roasted vegetables are best fresh.
What can I use instead of Dijon mustard?
Whole-grain mustard or spicy brown mustard works well.
Can I make it low-carb?
Yes, swap the potatoes for extra zucchini, cauliflower, or broccoli.
Will the maple flavor be too sweet?
No, it balances out with the Dijon and lemon for a savory finish.
Can I use frozen vegetables?
Fresh is best, but frozen can work if thawed and dried well.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
What should I serve this with?
It pairs well with a simple green salad, quinoa, or warm pita bread.
Nutrition
(Per Serving, Approximate)
Calories: 420 kcal
Protein: 38 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 4 g
Sugar: 10 g
Sodium: 560 mg
Conclusion
Mediterranean Maple Dijon Chicken with Roasted Veggies and Feta is a satisfying, balanced meal that delivers big flavor with minimal effort. The sweet and tangy glaze, caramelized vegetables, and creamy feta make every bite feel complete. It works just as well for a weeknight dinner as it does for a casual dinner with guests, giving you a dependable, delicious recipe to return to again and again.