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Roasted Maple Mustard Chicken


{Repin It [3]!}

So here’s the conundrum that I face with chicken breasts. 2 isn’t enough for our growing brood (it used to be plenty!)…but 3 is too many. (Unless all 3 boys are in a growth spurt at the same time, and that doesn’t happen often.) So 2 and 1/2 is perfect for our family right now, but they don’t come in packed as 2.5 breasts in a package. (If I was really smart, I’d take the $1.99/lb value packs and split them up with 2 1/2 breasts in a bag and freeze them…now I’m talking to myself…)

I found a package in the freezer that had 3 breasts that I’d recently purchased from Sprouts at $1.99/lb! I dropped the breasts into the bottom of a roasting pan, sprinkled with salt and pepper and minced onion. (I wanted to use a real onion, but didn’t see one where I usually keep them. I hadn’t looked hard enough, as a few days later I found them behind the stack of bowls in that cabinet. Oh well.) I scattered pieces of carrot sticks and quartered potatoes all around the chicken in the roasting pan.

Then I whisked up an equal parts maple-Dijon sauce and poured it over the top [4] (click to watch the Vine video). Into a 400 oven for 30 minutes it all goes…dinner’s ready for the table shortly thereafter.

Here’s what I love about this meal…it’s a bit on the sweet side with the honey and carrots, but savory enough to work. The other thing I love…I knew even before I put it on the table that each boys would eat everything on their plate without comment, and that they would likely ask for seconds.

How did I know this?

My boys are “meat/chicken-potatoes” boys…they love any meal with meat and potatoes…and carrots too. Cooked carrots, to be specific. We are huge fans of the Slow Cooker Chicken and Sweet Potato Curry [5]meal…and I can now add this one to the list of favorites. (And lest we not forget about the Slow Cooker Maple Chicken [6]…there’s just something about chicken, potatoes that are lightly sweetened!)

And no growth spurt…we had some leftover chicken…which Steve and I fought over who got to have for lunch the next day! 🙂

And…this is a perfectly delicious and inexpensive one dish dinner [7].

Roasted Maple-Mustard Chicken

Adapted from Real Simple [8]

Yield – 4+ servings

Preparation Time – 10 minutes

Cooking Time – 30-40 minutes


  • 3 boneless skinless chicken breasts, about 1.5 lbs ($2.53)
  • 1-2 Tbsp minced onion ($.10)
  • Salt and pepper
  • About 2 lbs. red potatoes, quartered ($.99)
  • 4 carrot sticks, peeled and cut into chunks ($.40)
  • 1/4 cup maple syrup ($1)
  • 1/4 cup Dijon mustard ($.35) Look for coupons in recent newspaper insert!



  • Preheat oven to 400.
  • To a large roasting pan, or glass baking dish, add the chicken breasts in the middle and season with minced onion, salt and pepper.
  • Add the quartered red potatoes and carrot sticks around the chicken.
  • In a small bowl, whisk together the maple syrup and Dijon mustard. Pour over the top of the chicken and veggies.
  • Roast in the preheated oven for about 30-40 minutes, or until chicken is cooked through and potatoes are soft. Cooking time may vary depending on thickness of the chicken and size of the potatoes.
  • Serve Roasted Maple-Mustard Chicken with potatoes and carrots.

Cost $5.37