Prepare the vegetables

• Quarter the baby potatoes and place them in a mixing bowl.
• Peel the carrots and cut them into chunks, adding them to the potatoes.

Mince the garlic

• Mince the garlic cloves and set half aside for the chicken.

Coat and season the vegetables

• Add half the minced garlic to the bowl with a drizzle of oil, the maple syrup and the Dijon mustard.
• Toss to coat, then season with salt, pepper, garlic powder, onion powder, dried thyme and smoked paprika.
• Mix everything together until evenly coated.

Spread the vegetables on the tray

• Transfer the vegetables to a baking tray and spread them out evenly.

Marinate the chicken

• Put the chicken in the same bowl with the remaining minced garlic.
• Add a drizzle of oil, the maple syrup and the Dijon mustard, then season with the same spices.
• Mix until the chicken is fully coated.

Bake the sheet pan dinner

• Make spaces between the vegetables and place the chicken pieces on the tray.
• Bake at 190 °C for 25 to 30 minutes, until the chicken is cooked through.

Sauté the spinach

• Sauté the spinach in a pan until wilted.

Serve

• Plate the chicken with the roasted vegetables around it and the sautéed spinach on the side.