One-Pan Maple Mustard Chicken with Roasted Potatoes and Carrots

This one-pan wonder brings together crispy panko-crusted chicken, golden potato wedges and tender roasted carrots, all drizzled with a sweet and tangy maple mustard sauce. It’s a complete meal that comes together quickly, with minimal cleanup.

The secret is a simple seasoned panko topping that bakes into a crunchy crust, while the maple mustard glaze adds a luscious finish. Serve with extra sauce on the side for dipping-every bite is a perfect balance of savory and sweet.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and slice carrots diagonally into ½-inch-thick pieces.
2. In a small microwave-safe bowl, melt 1 tbsp butter (2 tbsp for 4 servings) in the microwave, about 30 seconds. Stir in half the fry seasoning, a pinch of pepper and a big pinch of salt. Add panko and stir until evenly combined.
3. In another small microwave-safe bowl, melt 1 tbsp butter (2 tbsp for 4 servings) in the microwave, about 30 seconds. Add maple syrup, mustard and a pinch of salt; stir until smooth. Set aside 1 tbsp (2 tbsp for 4 servings) of this mixture for brushing onto the chicken.
4. On a baking sheet, toss potatoes with a drizzle of olive oil, the remaining fry seasoning, salt and pepper. On a separate baking sheet, toss carrots with a drizzle of olive oil, salt and pepper, then push them to one side.
5. Pat chicken dry with paper towels and season all over with salt and pepper. Place on the empty side of the carrot baking sheet. Spread the reserved maple mustard mixture evenly over the tops of the chicken breasts, then mound the seasoned panko on top, pressing gently to adhere (no need to coat the undersides).
6. Place the chicken and carrots on the middle rack and the potatoes on the top rack. Bake until chicken is golden brown and cooked through and vegetables are tender, 20-25 minutes. Divide chicken, potatoes and carrots among plates. Serve with the remaining maple mustard sauce on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper makes a good substitute.

Can I prepare this dish ahead of time?

You can prep the vegetables and sauce ahead, but for best results, assemble and bake the chicken just before serving to keep the panko crispy.