This comforting roast chicken is brushed with an unbelievable maple-mustard sauce and roasted to perfection with fall veggies.— So easy to throw together and loaded with so many cozy flavors!
Behold. All your dinnertime dreams loaded into one extra-cozy, screaming-FALL-things pan.
That’s just how things roll around here, when the weather changes practically overnight and I’m forced to pull out my soup pots and ALL the warm and cozy dinner recipes.
Forced, guys. Like really. But there’s definitely no twisting my arm…
Bring on the COZY. ♥
Or more specifically CHICKEN. And acorn squash! And carrots! Roasted in a sweet ‘n’ tangy maple mustard sauce!
This pan alone, holds ALL the answers to gotta-have-comfort-food-asap PRAYERS, guys. It’s time to break out all the cozy stuff and never look back.
In relation to that subject…I’m not gonna lie, guys, I am freaking EXCITED for all the fall things. Things like pumpkin spice lattes and bonfires with s’mores. Things like hoodies and jeans, trips to the apple orchard, and cozy roast chicken dinners. ♥
Like, especially that last one.
I know, I KNOW only a few weeks ago I was telling you guys how I was totally bummed out about summer ending, but ever since the weather flip-flopped from balmy-humid 90+ degrees to those glorious crisp, sunny 70-degree days, I’m completely on board with fall now.
Also, pumpkin. It made the transition a whoooole lot easier to handle. And apples! The other day, our neighbor brought us over 2 huge bags of gorgeous baking apples from their own apple tree, so I’m kinda currently in fall heaven over here. 😉
And you’re about to fall into one-pan roast chicken dinner heaven. For REAL. Like, I hope you brought your haaaaaangry today.
Totally simple roast chicken + veggies I’m shoving in your face today, but guys, the flaaaaavah! The eaaaaaase! And lastly, the bodacious smells that will fill every inch of your house while it roasts away.
Maple and dijon are completely the star flavors in this entire chicken/veggie shebang. Both are whisked up until smooth and gorgeous and then brushed LIBERALLY over all the veggies and chicken before they take a trip to roast-y, toasty land.
…i.e. the oven. And shortly thereafter, a one-way trip to your face.
This chicken has quickly become my go-to dinner dependence the past few weeks. Everyone in the family totally loves it. Total shocker, I KNOW because, I mean, there’s squash hangin’ out in the pan, yo!
But really, who does not love acorn squash with every ounce of their being, anyway?
Now, is it dinner time already? I’m pretty sure it is. ♥
Maple-Dijon Roast Chicken with Acorn Squash + Carrots
- 3 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1/2 teaspoon paprika
- 2 lbs chicken bone-in chicken thighs
- 1 medium acorn squash cut in half and sliced 1/2-in thick
- 2 cups baby carrots
- 1 medium onion cut into wedges
In a small bowl, whisk syrup, mustard, and paprika. Set aside for a moment.
Arrange chicken thighs, acorn squash slices, carrots, and onion wedges in a greased baking sheet. Brush syrup-mustard sauce liberally over chicken and vegetables. Season with salt and pepper.
Roast vegetables and chicken at 400F 40-45 minutes or until chicken registers 160F and vegetables are tender. Let cool 5 minutes, then serve warm.
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
More easy-peasy chicken winners right this way! —>