Maple Dijon Chicken Sheet Pan Dinner
With juicy chicken thighs, crispy roasted potatoes, Brussels sprouts, and a savory sweet sauce, this maple Dijon chicken is a complete dinner on a sheet pan. It's the perfect cozy fall meal!
Servings: 4
Ingredients
For Sheet Pan:
- 1 pound Yukon gold potatoes (red potatoes are good, too)
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 ½ pounds boneless skinless chicken thighs (see note)
For Sauce:
- 3 tablespoons coarse ground mustard (see note)
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Optional Garnish:
- chopped fresh parsley
Instructions
- Preheat oven to 425°F. Spray a large rimmed sheet pan (18 x 13-inches) with oil or nonstick spray.
- In a small bowl, whisk together mustard, maple syrup, apple cider vinegar, garlic powder, thyme, salt and pepper in a small bowl or measuring cup. Set aside.3 tablespoons coarse ground mustard, 3 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Scrub the potatoes and cut into ¾-inch pieces. Trim the Brussels sprouts, rinse lightly, and halve each Brussels sprout from top to stem.1 pound Yukon gold potatoes, 1 pound Brussels sprouts
- In a large bowl, combine potatoes, Brussels sprouts, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss well to coat. Arrange vegetables on prepared pan in an even layer.2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Place in oven and roast for 15 minutes.
- Pat chicken dry and put it into the same large bowl you used for the vegetables. Drizzle 2 tablespoons of the maple Dijon sauce over the chicken, then stir to coat the chicken with sauce. (IMPORTANT: Be careful not to contaminate the remaining sauce with raw chicken.) Set chicken aside to marinate until ready to add to the pan.1 ½ pounds boneless skinless chicken thighs
- After 15 minutes, remove sheet pan from oven. Add chicken to the pan, arranging the vegetables around it and tucking under the thinner edges of the chicken.
- Return pan to oven and roast for 25 minutes, or until chicken reaches 165°F and potatoes are golden and tender. Remove the pan from the oven, and immediately drizzle the vegetables and chicken with the remaining sauce, stirring lightly to coat.
- Garnish with chopped parsley, if desired, and serve.
Notes
- Chicken: If the package of chicken you buy happens to have a little extra chicken, go ahead and use it. There is enough sauce for at least 1 ½ pounds, which could be 5 or 6 chicken thighs, depending on size.
- Mustard: I usually use Grey Poupon Country Dijon mustard which is made with coarse ground mustard. (Coarse ground and stone ground mustard is essentially the same.) Regular Dijon mustard will make the sauce too pungent and spicy. Plain yellow mustard won't work for this recipe either.
- Vegetables: Feel free to swap in different vegetables, depending on what you like or happen to have on hand. Carrots, sweet potatoes, broccoli, or cauliflower would all be delicious in this sheet pan dinner.
Nutrition
Serving: 6oz. chicken with vegetables and sauce | Calories: 451kcal | Carbohydrates: 41g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 894mg | Potassium: 1398mg | Fiber: 7g | Sugar: 13g | Vitamin A: 912IU | Vitamin C: 119mg | Calcium: 104mg | Iron: 4mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.