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fall chicken and vegetables

Roasted Dijon Chicken and Fall Vegetables

This is a super easy roasted dijon chicken and fall vegetables recipe that is great for dinner or for meal prep for the week.
Course Main Course
Cuisine American
Keyword dairy free, gluten free, paleo
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Kat


  • 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


  1. Preheat oven to 450 degrees.

  2. 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.

  3. In a small bowl mix 1/4 cup Dijon mustard, a tablespoon of olive oil, and two teaspoons of thyme in a bowl.

  4. Salt and pepper your chicken and then spread the mustard mixture over your chicken.

  5. 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!