This maple mustard grilled chicken and vegetables features some of the best, freshest flavours of the season. Don’t have a grill? This recipe works well as a sheet pan dinner too!
One pan meals make everything easier, and we love to change them up to feature the best flavours and textures of the season. Early summer in Manitoba means maple syrup, asparagus and radishes are in abundance, and the vibrant colours in this recipe present beautifully.
Here’s everything you’ll need to make this maple mustard grilled chicken and vegetables
- 8 chicken drumsticks
- Extra-virgin olive oil
- Grainy dijon mustard
- Maple syrup
- 2 garlic cloves
- Kosher or fine sea salt and freshly ground black pepper to taste
- ½ lb asparagus
- 2 cups radishes
- 2 cups new potatoes
- Fresh tarragon to garnish (optional)
The maple mustard marinade produces the juiciest, sticky glazed chicken drumsticks. And if you’ve never tried roasting radishes, this meal may be all the convincing you need to make them a spring and summer dinner staple.
Why roast radishes?
When eaten raw, radishes taste peppery and have a crunchy texture. Grilling or roasting them mellows their taste and results in a softer texture much like potatoes or turnips.
Radishes are also highly nutritious. This cruciferous vegetable is high in vitamin C and fibre and contains a range of nutrients thought to be beneficial for good health and disease prevention. Fun fact: Their greens are also edible and taste like spinach. We love to use them to make fresh pesto!
5 more recipes to make for dinner tonight
Baked Rosemary Chicken Meatballs
Skillet Roasted Chicken Thighs
Turkey Stuffed Roasted Peppers
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Maple Mustard Grilled Chicken & Vegetables
Ingredients
- 8 chicken drumsticks
- ½ lb asparagus trimmed
- 2 cups radishes tops removed
- 2 cups new potatoes whole or sliced depending on size
- 1 tablespoon extra-virgin olive oil
- Fresh tarragon to garnish optional
Marinade
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grainy dijon mustard
- 1 tablespoon maple syrup
- 2 garlic cloves finely chopped
- Kosher or fine sea salt and freshly ground black pepper
Instructions
- Pat chicken dry and place in a sealable plastic bag or glass container. Add olive oil, maple syrup, mustard, garlic, salt and pepper and toss to coat. Seal bag/container and let marinate in the fridge for at least 1 hour.
- While the chicken is marinating, prepare your vegetables for grilling. Wash and slice radishes and potatoes and place in a medium-sized mixing bowl, cutting larger pieces in half. Drizzle with olive oil and toss to coat. Transfer to foil and fold into a packet and seal.
- Next, wash and trim asparagus and place on a plate. Drizzle with olive oil and set aside.
- Once ready to cook, preheat grill (or oven*) to 400ºF (200ºC).
- Place foil packet over flame and set timer for 30 minutes. After first 10 minutes, transfer drumsticks to grill and cook for 20 minutes until crispy and the chicken is cooked to an internal temperature of 165º, turning halfway through. With 5 minutes remaining, place asparagus on grill over flame. Cook turning continuously just until asparagus starts to char and has turned a bright green.
- Remove chicken, foil packet and asparagus from grill. Transfer to serving plate, garnish with fresh tarragon and serve immediately.
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