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Roasted Maple Mustard Chicken


  • 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.