Inspired Dreamer’s Maple Dijon Baked Chicken and Roasted Carrots

The blog where I found the recipe for this chicken claims it is the “world’s best chicken”. While it was SUPER moist and had good flavor, I wouldn’t say it is the best I have ever had. Morgan, on the other hand, loved it and has already planned when to eat the leftovers. I made a few slight changes. Instead of maple syrup, I used some lite pancake syrup I had on hand. This might have altered the flavor a little bit, but it added the desired sweetness. I added chopped rosemary in the sauce before cooking to infuse more rosemary flavor. I cut my ginormous breasts in quarters before tossing them in the sauce. I would def give this recipe a try for a simple weeknight meal!

Roasted Carrots
1 bag peeled mini carrots (these are in between reg and baby carrots…if you use baby carrots you will have to watch that they don’t get too roasted)
Cooking spray
Sprinkle garlic powder
1/2 Tbs chopped rosemary
Salt
Pepper

The oven will already be on 425 degrees for the chicken. Spray a cookie sheet with cooking spray. Spray the carrots themselves as well. Sprinkle with seasonings and herbs. Place carrots on the top rack. Roast for 10 minutes. Flip. Cook for 10 more minutes. Check for doneness…they might need 5 more minutes. Enjoy!

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