Brown Sugar Dijon Chicken with Roasted Fall Vegetables

I am working on bringing you guys more savory recipes, rather than just paleo-friendly baked goods. It’s tough because 90% of the time my meals are extremely simple.  A salad topped with protein, an egg scramble with vegetables and avocado, or roasted meat and root vegetables are all staples in my diet. I never use recipes anymore! Instead I am guided by what is in season at the farmer’s market, what was on sale at the grocery store, and what my body is craving. After almost a decade of culinary study, I rely on just a few simple techniques to turn whatever is in my fridge into something delicious and nutritious. Chopping, blending, roasting, sautéing. These straightforward strategies can be used to make a variety of awesome paleo meals. I am working on a format that allows me to get across to my audience how I REALLY shop, cook, and eat paleo (which the majority of the time does NOT include written recipes), but in the meantime, check out this super simple way to prep chicken and vegetables for dinner tonight!


Brown Sugar Dijon Chicken with Roasted Fall Vegetables

Succulent and simple, this marinated chicken will be a regular rotation in your repertoire. And as a tasty bonus, autumnal produce roasts perfectly alongside and soaks up the delicious juices. So much flavor!


Olive oil

½ cup brown sugar (honey could be great too! Reduce for lower carb marinade. Although you will see that as chicken cooks, MOST of the sugar ends up on the pan)

½ cup Dijon mustard

¼ cup apple cider vinegar


2 pounds of bone in, skin on chicken (I used 2 breasts and 2 thighs)

8 small Yukon gold potatoes

8 carrots

2 apples (I used empire, granny smith would work great)

2 white onions


Preheat oven to 400 degrees Fahrenheit. Grease 2 sheet trays with olive oil (even better for quick cleanup would be a parchment paper or aluminum foil layer on the sheet tray, THEN grease the paper or foil, but I did not have either one on hand and with a little scrubbing my pans cleaned up just fine) and set aside.

In a large bowl, whisk together brown sugar, Dijon mustard, and apple cider vinegar. Season adequately with S&P. Add chicken to the bowl and massage marinade into the chicken, making sure to get in between the skin and meat. Let marinated chicken rest at room temperature as you prep the vegetables.

Halve (or quarter if medium to large) Yukon gold potatoes. Halve carrots and halve again lengthwise. Core and quarter apples and cut the onions into 8 wedges. Split cut vegetables between the two prepared trays and season with S&P. Toss with olive oil until liberally coated. Make room near the center of each tray to place pieces of chicken, skin side up. Bake for 40 minutes or until chicken is cooked through.