One-Pan Maple Mustard Chicken with Roasted Potatoes and Carrots

This one-pan maple mustard chicken brings together crispy panko-crusted chicken, seasoned potato wedges and tender roasted carrots for a complete meal that’s both delicious and convenient. The sweet and tangy maple mustard sauce doubles as a glaze and a dipping sauce, adding layers of flavor to every bite.

Everything cooks together on two baking sheets, making cleanup a breeze. In under 40 minutes, you’ll have a satisfying dinner that’s perfect for busy weeknights. The combination of crispy chicken, caramelized vegetables and savory-sweet sauce is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in half the Fry Seasoning, a big pinch of salt and pepper. Add panko and stir until evenly combined.
3. Place another 1 tablespoon butter (2 tablespoons for 4 servings) in a second small microwave-safe bowl; microwave until melted, about 30 seconds. Add maple syrup, mustard and a pinch of salt; stir until smooth. Reserve 1 tablespoon of this mixture (2 tablespoons for 4 servings) for brushing onto chicken.
4. On a baking sheet, toss potatoes with a drizzle of olive oil, remaining Fry Seasoning, salt and pepper. On a separate baking sheet, toss carrots with a drizzle of olive oil, salt and pepper; push carrots to one side.
5. Pat chicken dry with paper towels; season all over with salt and pepper. Place on the empty side of the carrot baking sheet. Evenly spread the reserved maple mustard mixture onto the tops of the chicken, 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. Roast until chicken is golden brown and cooked through and vegetables are tender, 15-18 minutes. Divide chicken, potatoes and carrots among plates. Serve with the remaining maple mustard sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for uniform cooking and adjust roasting time as needed.

What can I substitute for Fry Seasoning?

You can make your own blend with equal parts paprika, garlic powder, onion powder, salt and pepper or use your favorite seasoned salt.

Can I prepare this dish ahead of time?

You can prep the vegetables and sauce in advance, but it’s best to coat and bake the chicken just before serving to maintain crispiness.