I love fall vegetables. And I love easy to make recipes! This is a super easy roasted dijon chicken and fall vegetables recipe that is great for dinner or for meal prep for the week.
This roasted dijon chicken recipe features my favorite vegetables: sweet potatoes, red onion, and Brussel sprouts. You could easily switch out the vegetables or add your favorites. Butternut squash would also be a great substitution for the sweet potatoes. I love the sweet, tart flavor of the Granny Smith apples with this as well.
I make this dinner at least once a week because it is a great comfort food dinner,
This recipe is great for meal prep for lunches during the week. I don’t know about you, but I have a hard time eating salads
A great way to save time is to roast your chicken on top of your vegetables so that you only have to use one sheet pan. You can also line it with aluminum foil for easier
Another great way to save time is to have your groceries delivered using the Amazon Prime Now app. If you are an Amazon Prime member then you can place orders for fast, same-day delivery of your groceries. I am hooked on using this service.
So, gather your ingredients and give this recipe a try!
Roasted Dijon Chicken and Fall Vegetables
- 1 lb bone-in chicken breast (this works well with chicken thighs or boneless chicken breasts)
- 1/4 cup dijon mustard
- 2 tbsp olive oil divided
- 2 tsp dried thyme
- 1 tsp salt divided
- 1/2 tsp pepper (or to taste) divided
- 1 sweet potato chopped
- 1/2 red onion chopped
- 1 lb brussel sprouts cut in halves
- 1 granny smith apple chopped
- 1/4 cup pomegranate seeds optional
Preheat oven to 450 degrees.
In a bowl, toss your veggies and apples together and pour a tablespoon of oil on top. Stir until vegetables are coated with the olive oil. Spread the veggies evenly on a sheet pan. Sprinkle with 1/2 tsp of salt and a dash of pepper.
In a small bowl mix 1/4 cup Dijon mustard, a tablespoon of olive oil, and two teaspoons of thyme in a bowl.
Salt and pepper your chicken and then spread the mustard mixture over your chicken.
You can place your chicken on top of the vegetables or use a separate sheet pan. Roast for about 20 minutes for boneless chicken breasts or thighs, 35 to 40 minutes for bone-in chicken. Check with a thermometer (it should be 160 degrees).
Roast vegetables on a sheet pan for 30 to 35 minutes turning once halfway through the roasting time.
In this picture, I sprinkled pomegranate seeds for color. Yum!
Did you make this recipe and love it!? Please share the goodness and pin it or share on Instagram and hashtag it #tonsofgoodness. Thank you!
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