Maple Dijon Chicken with Apples and Carrots

What you need

• 1.5 lbs boneless, skinless chicken breasts, halved horizontally
• 3 medium carrots, sliced into 2-inch batons
• 2 firm apples (such as Honeycrisp or Gala), cored and sliced into wedges
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1/4 cup chicken broth
• Fresh parsley for garnish

The easy way

1. Preheat the oven to 375°F (190°C) and grease a large baking dish.
2. Whisk together maple syrup, Dijon mustard, olive oil, thyme, salt, and pepper in a small bowl.
3. Place chicken breasts in the baking dish and pour half of the glaze over them; arrange carrots and apple slices around the chicken.
4. Drizzle remaining glaze and chicken broth over the vegetables, then roast for 25-30 minutes until chicken reaches 165°F internally.
5. Check that apples are softened but holding their shape and carrots are fork-tender before removing from oven.
6. Garnish with fresh parsley and serve immediately; refrigerate leftovers within two hours of cooking.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.