Sweet and tangy maple dijon roasted chicken and veggies. Made in a cast iron skillet and cooked in the oven until tender and golden brown.
I’m not sure why we don’t do these dinners more often. They are so simple! Rest assured that there will be more of this coming to the blog soon!
This roasted chicken and veggie skillet is absolutely perfect for fall. It only requires three staple ingredients: chicken, sweet potatoes and brussels sprouts. The rest of the ingredients are all things you can find in your pantry or refrigerator (with the exception of the mustards, you may or may not have those).
Grab a large, well-seasoned cast iron skillet or a Dutch oven and you’re good to go! I like to rub just a tad bit of oil in the bottom before I put the chicken into it, just to prevent anything from sticking and to help give the veggies a nice golden brown crust on them.
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