Maple Glazed Chicken

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Maple glazed chicken and vegetables is an easy one pan mill perfect for any night of the week.

This recipe has been in my “to-try” file for so long. What made me try it now, after all these years? Cooler weather, which we don’t come by too often in Florida. Roasting chicken and vegetables in one pan also means easy clean-up duty.

So much flavor in the maple mustard sauce.

Yes, I know I say to use bone-in, skin-on chicken and this photo has skinless but it’s all my store had at the time. These photos are from different times I’ve made the dish. You know it’s a real favorite in my house!

Maple glazed chicken and vegetables is an easy one pan meal perfect for any night of the week.

It’s hard to find small new potatoes in my area so I went with red potatoes and cut them into quarters or smaller if they were really large. The original recipe calls for bone-in chicken breasts but I will often use thighs as well. That’s my husband’s preference. I don’t recommend using boneless pieces in this recipe because the vegetables and chicken would not cook evenly.

Add a nice crusty loaf of bread or crescent rolls, along with a garden salad and you have a complete meal. 

If your family likes chicken and you’re always looking for new recipes here are a few others to try:

Barbecue Bacon Cheddar Chicken

Caprese Chicken with Bacon

Panko Crusted Chicken with Maple Cranberry Sauce

Maple Glazed Chicken

One pan is all you need to make this delicious maple glazed chicken and vegetables.
5 from 1 vote
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Chicken Recipes
Cuisine: American
Servings: 4 servings


  • 4 bone-in chicken breasts skin on
  • 3/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 8 red potatoes cut in to quarters
  • 3 carrots peeled and sliced 1/4-inch thick
  • 1 cup frozen pearl onions
  • Salt and pepper to taste


  • Preheat oven to 350 degrees F. Arrange chicken and vegetables in a large roasting pan.
  • In a small bowl whisk together maple syrup, Dijon mustard and salt and pepper. Pour over chicken and vegetables and toss to coat. Chicken should be skin side up.
  • Bake, uncovered, at 350F for 50 to 60 minutes. Spoon glaze over chicken every 20 minutes and continue baking until juices run clear and chicken is well glazed.

Recipe Notes

A 9 x 13 baking dish will be too small for this recipe. I use a larger roasting pan.
This recipe was adapted from

Maple glazed chicken and vegetables is an easy one pan meal perfect for any night of the week.



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  1. This sounds like the perfect dish to make for those cold winter nights we’ve been having. We have chicken many times a week, and I’m always looking for new ways to prepare it.

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