Recipes | Easy

Low FODMAP One-Pan Chicken, Carrots & Potatoes


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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!

Low FODMAP one pan chicken with Maple Mustard Sauce raw prepped for cookingThe 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).

Low FODMAP one pan Maple Mustard Chicken

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.

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Low FODMAP one pan Maple Mustard Chicken Cooked.
3.68 from 31 votes

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!

Makes: 8 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Author: Dédé Wilson


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


  1. Position rack in hottest area of oven. Preheat oven to 375°F/190°C.
  2. For the Sauce: Simple whisk together the sauce ingredients until smooth; set aside.
  3. 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.
  4. 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.



  • You can use either red, yellow or white new or "baby" potatoes.


Course: Dinner
Cuisine: American


Calories: 277kcal | Carbohydrates: 24g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 20mg | Fiber: 2g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 0.2mg

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.

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