One-Pan Roasted Chicken & Veggie Bake

with Shredded Cheddar Cheese & Maple Dijon Glaze

Ingredients

• 4–6 chicken drumsticks

• 1½ lbs red potatoes, cut into chunks

• 3–4 carrots, sliced thick

• 1 onion, cut into thick wedges

• 1–1½ cups shredded cheddar cheese

• 2–3 tbsp olive oil

• 2 tbsp real maple syrup

• 1 tbsp Dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

Instructions

1. Preheat oven to 400°F.

2. In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, garlic powder, and paprika.

3. Toss potatoes, carrots, and onion in the maple Dijon mixture until evenly coated.

4. Spread vegetables evenly on a large sheet pan.

5. Place 4–6 drumsticks on top or nestled between the vegetables. Lightly season chicken with a pinch of additional salt and pepper.

6. Bake 40–50 minutes, until chicken reaches 165°F internally and vegetables are fork-tender.

7. Sprinkle shredded cheddar cheese over the vegetables during the last 5 minutes of baking. Return to oven until melted.

8. Optional: Broil 2–3 minutes for extra browning.

Serves: 3–4
Tip: Cut vegetables similar in size for even roasting.