Maple Glazed Sheet Pan Chicken
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the liner with non-stick cooking spray.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper until well combined. This will be both your marinade and your seasoning sauce.
- Place the chicken thighs, cubed sweet potatoes, and halved Brussels sprouts in a large bowl. Pour the maple glaze over the top and toss thoroughly to ensure every piece is evenly coated. Alternatively, you can place everything directly on the sheet pan and toss it there to save a bowl.
- Spread the chicken and vegetables out in a single layer on the prepared baking sheet. Make sure the chicken pieces are not covered by the vegetables so the heat can circulate and cook them evenly.
- Place the pan in the center rack of the oven and roast for 25 to 30 minutes. Halfway through the cooking time, give the vegetables a quick toss. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and charred at the edges.
Find it online: https://www.flavfresh.com/dinner/maple-glazed-sheet-pan-chicken/