One-Pan Chicken, Carrots & Potatoes with Maple Mustard Sauce, GF & low FODMAP

By MaryEllen

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!

Ingredients

• Ingredients:
• 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

Details

Servings 8
Preparation time 5mins
Cooking time 45mins
Adapted from fodmapeveryday.com

Preparation

Step 1

Position rack in the hottest area of the oven. Preheat oven to 375°F/190°C.
For the Sauce: Simple whisk together the sauce ingredients until smooth; set aside.
For the Chicken and Veggies: Arrange chicken pieces in a 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.
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.

Tips

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