Maple-Mustard Roasted Chicken with Roasted Sweet Potatoes & Lemony Broccoli

Maple-Mustard Roasted Chicken

with Roasted Sweet Potatoes & Lemony Broccoli

55 MIN
2 Servings
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From the Test Kitchen

For ease of cooking (and fast cleanup!) this classic dinner all comes together in the oven. Juicy chicken is coated in an aromatic blend of spices including paprika, ground mustard, and ground bay leaf, then roasted along with hearty sweet potato wedges and broccoli. A simple dipping sauce of creamy mustard sauce, mayonnaise, and spicy maple syrup brings it all together.

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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ingredients
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tips & techniques
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. 

Roast the chicken & sweet potatoes:
2 Roast the chicken & sweet potatoes:

Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the chicken. Place skin side up on the other side of the sheet pan of prepared sweet potatoes. Loosely cover the seasoned chicken with foil. Roast 20 minutes, or until lightly browned. Carefully remove the foil used to cover the chicken. Continue to roast 16 to 18 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Remove from the oven. Reserving any juices on the pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Prepare & roast the broccoli:
3 Prepare & roast the broccoli:

While the chicken and sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Once you have removed the foil from the chicken, add the broccoli florets to the oven and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of two lemon wedges.

Make the dipping sauce:
4 Make the dipping sauce:

While the broccoli roasts, in a bowl, combine the maple syrup, creamy mustard sauce, and mayonnaise. Taste, then season with salt and pepper if desired.  

Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. To the bowl of dipping sauce, carefully add any reserved juices from the sheet pan. Stir to combine. Serve the carved chicken with the roasted broccoli and roasted sweet potatoes. Serve with the dipping sauce and remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. 

2 Roast the chicken & sweet potatoes:

Pat the chicken dry with paper towels. Place in a bowl; drizzle with olive oil and season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Rub the seasonings onto the chicken. Place skin side up on the other side of the sheet pan of prepared sweet potatoes. Loosely cover the seasoned chicken with foil. Roast 20 minutes, or until lightly browned. Carefully remove the foil used to cover the chicken. Continue to roast 16 to 18 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165°F). Remove from the oven. Reserving any juices on the pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Roast the chicken & sweet potatoes:
Prepare & roast the broccoli:
3 Prepare & roast the broccoli:

While the chicken and sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon. Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Once you have removed the foil from the chicken, add the broccoli florets to the oven and roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of two lemon wedges.

4 Make the dipping sauce:

While the broccoli roasts, in a bowl, combine the maple syrup, creamy mustard sauce, and mayonnaise. Taste, then season with salt and pepper if desired.  

Make the dipping sauce:
Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, halve the rested chicken crosswise, separating the leg from the breast. Lift the wing, then halve the breast crosswise through the bone. Separate the drumstick and thigh. To the bowl of dipping sauce, carefully add any reserved juices from the sheet pan. Stir to combine. Serve the carved chicken with the roasted broccoli and roasted sweet potatoes. Serve with the dipping sauce and remaining lemon wedges on the side. Enjoy! 

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