Nothing Faster! One-Pan Chicken, Veggies & Potatoes
Need a one-pan meal that you can prep in less time than it takes for the oven to preheat? This One-Pan Chicken, Carrots & Potatoes with Maple Mustard Sauce is a favorite of ours. “They” say that you should never take a picture if raw chicken as it would be unappetizing. Look below. We disagree!
The sweet and tangy sauce combines mustard and maple syrup and all the ingredients are simply stirred together and you are done! This is one of those dishes that tastes much more sophisticated than its simple preparation, which takes 15 minutes or less.
We sometimes use half Dijon mustard and half coarse mustard when we make this and have tolerated it just fine. (You can see the coarse mustard in our pics).
For an easy on-pot fish dish, check out our One-Pot Salmon & Snap Peas and our One-Pot Pasta & Vegetables.
If you want to be prepared to make dinner quickly and easily – be prepared! Check out our article on 12 Essential Pantry Items, 10 Essential Low FODMAP Baking Items and 8 Essential Fridge & Freezer Items.
One-Pan Chicken, Carrots & Potatoes with Maple Mustard Sauce
A one-pan dinner that you can put together in less than 15 minutes. Chicken combined with carrots and potatoes are slathered with a Maple Mustard Sauce and the results are delicious hot and at room temperature as leftovers - if there are any!
Ingredients:
Maple Mustard Sauce:
- 1/2 cup (120 ml) pure maple syrup, we like darker grades for bolder maple flavor
- 1/2 cup (120 ml) Dijon mustard
Chicken and Veggies:
- 8 pieces of chicken, skin on and bone in; we recommend thighs and legs
- 4 medium carrots, scrubbed or peeled, stem end discarded, cut into bite sized pieces
- 3/4 pound (340 g) new potatoes, scrubbed and cut into bite-sized pieces
- Kosher salt
- Freshly ground black pepper
Preparation:
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Position rack in hottest area of oven. Preheat oven to 375°F/190°C.
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For the Sauce: Simple whisk together the sauce ingredients until smooth; set aside.
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For the Chicken and Veggies: Arrange chicken pieces in large roasting pan so there is room around each piece. Scatter the carrots and potatoes here and there around the chicken. Season with salt and pepper. Pour sauce evenly over all.
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Roast for about 30 to 40 minutes or until a thermometer inserted into the thickest part (not touching bone) registers 165°F/74°C. Allow to sit for 5 minutes for juices to redistribute within the chicken. Serve immediately. Leftovers can be refrigerated in an airtight container and are good at room temperature or warmed.
Notes:
Tips
- You can use either red, yellow or white new or "baby" potatoes.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
For more quick and easy recipes, we have a round-up for you with plenty of inspiration.
So excited to try this recipe tomorrow, it looks delicious! But I noticed the image doesn’t match the recipe; the mustard used for the image is clearly full-grain mustard, whereas the Dijon mustard linked for the recipe doesn’t include grains. Which kind should be used (or does it matter)?Thanks!
Hi Haley, we explained this in the text accompanying the recipe (right above the recipe itself).”We sometimes use half Dijon mustard and half coarse mustard when we make this and have tolerated it just fine. (You can see the coarse mustard in our pics).” Enjoy!
Thanks for this , trying it tonight because it looks so good and contains all my favourite foods together yum!! Love the cookbook too .
Jane
Jane, thank you for letting us know! Hope you love this dish; it is super simple and very complete with the potatoes! Enjoy the book and please spread the word!
Made it! Removed skin, and drizzled a little extra virgin olive oil in the pan. De-dayum-licious!!!!!
Yay! We love hearing about successes in the kitchen with our recipes. I get to feel like I’m there with you and it’s so exciting to hear about the tasty results
Would this works w/ skinless, boneless breasts & thighs. My husband HATES eating chicken w/ bones in it & the skin just adds fat.
You could try. The breasts are not as juicy, of course, and the lack of skin will also affect the flavor and juiciness.
I am going to try tonight with skinless and boneless chicken breasts. I will let you know how it works!! Ay suggestions to make chicken less dry?
You could try a bit of oil, garlic-infused or regular.
My chicken was undercooked. I left it in a little longer.
Glad you were on top of it! Could be many things…do you have an oven thermometer? It is not unusual for ovens to be off by 25 or even 50 degrees. Also the temperature of your chicken and the conductivity of your pan can make a difference. I swear by traditional restaurant quality half-sheet pans, which, being aluminum, conduct heat very well. Try these.
Love One-Pan recipes and I will be trying this one in oven and using large enough cooking sheet. Thanks for this recipe. One thing I’d like to add is the fact I’ve recently purchased and am so enjoying my air-fryer. And would you believe it cooks the most absolute best boiled eggs…yes…in the shell. No green around yolk and so much better flavored yolk…soft and tasty! So many frozen foods have option for air-frying the product. I’m hoping your great FODMAP Everyday website will consider creating and advertising these type recipes. Thanks for all you do for us IBS sickos…lol.
Hi Judy, thank you for writing. We already have a fish stick recipe up which I absolutely adore but truth be told I have not been that thrilled with this appliance. I totally agree with you that it is excellent at reheating frozen food, but what we do here is create recipes from scratch. Either I have found that a lot of smoke is created, and/or the serving size is or batches have to be so small, that I just haven’t found it to be that useful.
In the instance of French fries for instance both things were true. A ton of smoke is created no matter how I tweaked the approach, and the batches were so small that I had to make batches repeatedly in order to have enough for a meal for a few people and that just didn’t make sense to me. And by the way I do have what is considered an extra -large appliance. I haven’t given up on it, but just wanted to let you know that this is not going to be a focus. PS: don’t miss the low FODMAP tartar sauce, too.