Roasted Chicken and Vegetables with Maple Mustard Sauce


  • 4-6 boneless, skinless chicken breast (or a small roasting chicken)
  • 10 fingerling potatoes
  • 1 onion, cut into large chunks
  • 4 cloves garlic, unpeeled
  • 4 stalks celery
  • 6 carrots
  • olive oil
  • salt and pepper
  • fresh thyme sprigs
  • 1/4 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • fresh parsley, chopped


  1. Put the vegetables in a large baking dish. I peeled the carrots and cut them into large pieces, along with the celery. Add onion, potatoes, thyme, and garlic cloves. Pour a few tablespoons of olive oil over. Season well with salt and pepper. Toss to make sure everything is coated.
  2. Put the pan in a preheated 425 degree oven for about 25 minutes. I wanted to give my vegetables a head start because they take about 45 minutes to cook. If I was using a whole chicken, I would cook it all at the same time. Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables. Put back in the oven for about 20 minutes, or until the chicken is cooked through.
  3. Mix together mustard and maple syrup in a small bowl. Drizzle the sauce over the chicken and sprinkle with parsley.