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Preheat oven to 375°F.
In a bowl, combine the quartered baby potatoes, cut carrots, and half the minced garlic. Add 2 tablespoons of olive oil, 2 tablespoons of maple syrup, and 1 tablespoon of Dijon mustard. Season with salt, pepper, garlic powder, onion powder, dried thyme, and paprika. Mix well.
Spread the vegetable mixture on a baking sheet.
In the same bowl, combine the chicken breasts, the remaining minced garlic, 1 tablespoon of maple syrup, and ½ tablespoon of Dijon mustard. Season with the same spices as the vegetables.
Place the chicken pieces on the baking sheet, creating spaces for them.
Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the roasted chicken and vegetables with sautéed spinach on the side.