Maple Mustard Roast Chicken Tray Bake

If you can think of a weeknight meal that’s more comforting than roast chicken and potatoes, be my guest. 😉

I make a LOT of roast chicken at house because it’s a very simple and easy meal that everyone loves! Usually, I use whole pastured chickens from a farm near our house, but lately I have been getting more and more bone-in chicken parts — really, because they cook faster and it’s just as good. I love putting in a “tray bake” like this during naptime so I have dinner all set and ready after I get home from preschool pickup. I don’t know about you guys, but the last thing I really want to be doing at 5pm is slaving in the kitchen with my kids on my heels.

There’s wine for that.

This is a very seasonal take on classic roast chicken with lots of roast sweet potatoes and sage. The chicken, itself, is basted with a sweet maple mustard glaze that sort of caramelizes as it roasts. Your house is going to smell amazing, take my word for it.

This comes together very easily, probably with pantry items you already have. I was able to throw this together in about ten minutes and pop it in the oven. Dinner is DONE.

This dish tastes great at room temperature and also the next day (if you have any leftovers – we did not). I know maple mustard glaze is not a “new thing” out there but I just can’t get enough of it. So there!

Enjoy this one with your family this week, friends. It really is the perfect one pan weeknight dinner that everyone is sure to love!

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Maple Mustard Roast Chicken Tray Bake

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Course: Main Course

Servings: 4 servings

Ingredients

• 1.5 lbs bone-in chicken parts, skin on thighs or breasts or combination of both
• 2 whole sweet potatoes peeled and cut into large chunks
• 1 whole yellow onion quartered
• 4 leaves fresh sage shredded
• 2 tbsp grainy dijon mustard
• 1 tbsp pure maple syrup
• 3 tbsp olive oil divided
• 1 tsp salt divided
• freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees. Take chicken out of the fridge to come up to room temperature.

2. Place the sweet potatoes, onion and sage in a roasting pan. Drizzle with 1 tbsp olive oil and sprinkle with salt.

3. Place chicken on top of potatoes. Sprinkle chicken with salt and pepper as well.

4. In a small bowl, mix together remaining 2 tbsp olive oil, mustard and maple syrup. Pour this on top of the chicken, coating it well. 

5. Place in the oven and roast for 60 minutes or until temperature of chicken reaches 165 and the potatoes are soft. This is also very good re-heated!