Maple Dijon Chicken over a Roasted Fall Vegetable Hash

Hello friends! Happy Thursday šŸ™‚ I hope everyone is doing well and having a good week. I have been busy in the kitchen recipe testing some fall dishes. I am excited to share with you all my Maple Dijon Chicken over a Roasted Fall Vegetable Hash. The marinade for the chicken, which consisted of dijon mustard, whole grain mustard and maple syrup were the perfect combination. I liked how you could taste a little bit of the sweetness from the syrup and the tanginess from the mustards. For the roasted veggie hash, I used vegetables that were in season for the fall. Brussel sprouts, onions, potatoes and butternut squash were the perfect fall veggies for this delicious hash. Stay tuned next week as I will be sharing a pasta dish you will fall in love with šŸ˜‰

Maple Dijon Chicken Over a Roasted Fall Vegetable Hash

Serves: 2-3


1 pound chicken breasts (you can also use chicken thighs instead of chicken breasts)

2 tablespoons dijon mustard

2 tablespoons whole grain mustard

1 tablespoon maple syrup

1 red onion, sliced into wedges

4 medium red potatoes, diced

1 butternut squash, diced

1 package brussel sprouts, halved

1-2 tablespoons good quality extra virgin olive oil

1 teaspoon dried rosemary

1 teaspoon dried parsley

2 garlic cloves, sliced

Salt & Pepper


Transfer chicken to a ziplock bag and add salt, pepper, dijon mustard, whole grain mustard and syrup. Shake bag very well until all the chicken is coated in mixture. I grilled the chicken, but if you want to bake the chicken you can do that as well. Grill chicken for about 16-20 minutes until no longer pink inside. The temperature of chicken should reach 165 degrees. Preheat oven for vegetables to 375 degrees. While chicken cooks, dice all the vegetables for the hash and place in a ziplock bag. To the ziplock bag add extra virgin olive oil, dried rosemary, dried parsley, garlic cloves, salt and pepper. Toss vegetable mixture until all veggies are coated in marinade. On a large sheet pan spray Pam if you have it or any other oil in a can. Spread veggies on sheet pan evenly and place in the oven for about 40 minutes, or until veggies are crispy. Once chicken and veggies are done, place veggie hash on the bottom of a plate and lastly place chicken on top of hash. Note: I sliced my chicken and then placed it on top of hash, but you don’t have to do that if you don’t want to. At the end before serving, in a small bowl add dijon mustard and whole grain mustard. Stir very well and spoon over chicken breasts. Serve and enjoy!

2 Comments Add yours

  1. Mm we love honey mustard chicken, so I know we will love this

    Liked by 1 person

    1. chefmare819 says:

      You can never go wrong with honey mustard chicken!

      Liked by 1 person

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