Welcome to a culinary adventure that combines the sweetness of maple with the tang of mustard in a harmonious blend that will tantalize your taste buds. Our Classic Maple-Mustard Chicken Tray Bake is not just a meal; it’s a celebration of flavors that come together effortlessly in one pan. Perfect for busy weeknights or lazy weekends, this dish promises to deliver a restaurant-quality experience right in your home kitchen.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1/3 cup (80ml) maple syrup
- 1 tablespoon whole grain mustard
- 1 pound (500g) mixed roasting vegetables (such as carrots, potatoes, and parsnips), chopped
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 2 pounds (1kg) chicken breast fillets
- 7 ounces (200g) Brussels sprouts, halved
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a small bowl, whisk together the maple syrup and whole grain mustard. Set aside.
2. Season the Vegetables
In a large bowl, toss the chopped vegetables with minced garlic, rosemary leaves, 1 tablespoon of olive oil, and half of the maple-mustard mixture. Spread them evenly on the prepared baking sheet. Roast for 10 minutes to give them a head start.
3. Prepare the Chicken
While the vegetables are roasting, pat the chicken breasts dry with paper towels. Using a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across each chicken breast. This will help the flavors penetrate and ensure even cooking. Season generously with salt and pepper.
4. Sear the Chicken
Heat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Once hot, add the chicken breasts and sear for 2-3 minutes on each side until golden brown. This step adds flavor and helps seal in the juices.
5. Combine and Bake
Remove the baking sheet from the oven and push the partially roasted vegetables to the sides. Place the seared chicken in the center. Brush the remaining maple-mustard mixture over the chicken. Add the halved Brussels sprouts to the pan, nestling them around the chicken.
6. Finish Baking
Return the baking sheet to the oven and cook for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and caramelized.
7. Rest and Serve
Let the dish rest for 5 minutes before serving. This allows the juices to redistribute throughout the chicken, ensuring maximum flavor and tenderness.
Chef’s Tips and Tricks
- Customize Your Veggies: Feel free to swap out the vegetables based on what’s in season or your personal preferences. Sweet potatoes, butternut squash, or bell peppers would all work beautifully in this dish.
- Make It Spicy: For a kick of heat, add a pinch of red pepper flakes to the maple-mustard mixture.
- Herb It Up: Experiment with different herbs like thyme or sage in place of or in addition to the rosemary.
- Crispy Skin Lover? If you prefer chicken with crispy skin, use bone-in, skin-on chicken thighs instead of breast fillets. Adjust cooking time accordingly.
- Leftover Magic: Any leftovers make for a fantastic salad topper or sandwich filling the next day.
Nutritional Information
Per serving (approximate values):
- Calories: 450
- Protein: 48g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 5g
- Sugar: 18g
This Classic Maple-Mustard Chicken Tray Bake is more than just a meal; it’s a testament to the beauty of simple, flavorful cooking. The combination of sweet maple syrup, tangy mustard, and perfectly roasted vegetables creates a symphony of flavors that will have your family asking for seconds. Plus, with minimal prep and easy clean-up, it’s a winner for both taste and convenience. So, preheat that oven and get ready to impress with this delightful one-pan wonder!
