Maple Dijon Roasted Chicken & Veggies
Ingredients
Maple Dijon Dressing/Marinade
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 tbsp dijon mustard
- 2 tbsp pure maple syrup
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
Chicken & Veggies
- 1 rotisserie chicken (can sub 3-4 chicken breasts)
- 2 cups brussels sprouts, halved
- 2 cups cauliflower florets
- 1 sweet onion, sliced
Instructions
- Preheat your oven to 350°F.
- Prepare the dressing by whisking together all of the ingredients in a bowl or by shaking them in a mason jar with a lid.
- Place rotisserie chicken (or chicken breasts) in the center of a rimmed backing sheet with parchment paper, then surround the chicken with the veggies.
- Pour half of the dressing/marinade over the chicken and the veggies. Use your hands to ensure that everything is evenly coated and that the veggies are spaced out so that they can cook properly without getting soggy.
- Bake for 25 minutes or until veggies are fork tender and the rotisserie chicken is re-crisped (or the chicken breasts are cooked).
- Pour remaining dressing over the veggies and chicken and enjoy warm!
Notes
This meal is great as leftovers. I keep it stored in the fridge and heat it up throughout the week! If you'd like, you can save some of the dressing to use with each serving.
I love to pair this sheet pan meal with my Garlic & Rosemary Roasted Potatoes! It is also delicious with rice.