We were playing around with cameras in The Dinner Daily test kitchen and decided to try making one of those fun cooking videos using one of our many gluten free chicken recipes – Maple Mustard Roasted Chicken. Here’s the result! (we even added some music…)
Maple Mustard Roasted Chicken with vegetables is a delicious, nutritious and simple recipe we think you’ll love. It’s super easy to make – just about 10 minutes to prep and then pop it in the oven! It’s a perfect recipe for the winter, or whenever there is a chill in the air. The full recipe is below the video.
So turn up your speakers and enjoy!
Maple Mustard Roasted Chicken with Butternut Squash and Brussels Sprouts
Serves 5-6 people
- 3 lbs split chicken breast
- 1/2 tsp sage
- 1 tbs dijon mustard
- 1 tbs maple syrup
- 1 lb butternut squash, peeled and chopped
- 3 shallots, peeled and quarterd (can also use 1 large red onion)
- 8 oz Brussels sprouts, end trimmed and halved
- 3 tbs olive oil
Preheat oven to 425. Spray large baking sheet with cooking spray. Place chicken on pan and season with salt & pepper. Combine sage, mustard, & maple syrup in small bowl and brush evenly over chicken. Bake for 20 mins. While it is cooking, combine butternut squash, shallots, and brussels sprouts in bowl. Toss with oil, season with salt & pepper. After chicken has cooked for 20 mins, remove pan from oven and place veggies around chicken. Return pan to oven and cook another 20 mins until veggies are tender and chicken is cooked through (internal temp of 165 degrees).
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