Sheet Pan Dijon-Maple Chicken with Brussel Sprouts and Sweet Potatoes
Discover a simple and flavorful sheet pan chicken recipe featuring tender brussel sprouts and caramelized sweet potatoes. This wholesome dish is not only a treat for your taste buds but also a time-saving wonder.
Equipment
- 1 Sheet pan lined with parchment paper
- 1 Small bowl
- 1 sharp knife
- measuring spoons
Ingredients
- 4 large Bone-in (or boneless) skinless chicken thighs
- 12 ounces Brussel sprouts, trimmed and halved
- 12 ounces Sweet potatoes, peeled and diced
- 1 medium Red onion, halved and sliced
- 2 tbsp Balsamic vinegar
- 2 tbsp Dijon mustard
- 2 tbsp Maple syrup
- 4 tbsp Extra virgin olive oil (or Avocado oil)
- 4 sprigs Fresh thyme (or 1 tsp dried)
- Salt and pepper
Instructions
- Preheat oven to 425 degrees. Line a rimmed sheet pan with parchment paper and set aside.
- In a small bowl, combine balsamic vinegar, Dijon mustard, maple syrup, and olive oil and mix well.
- Arrange chicken thighs, Brussels sprouts, and sweet potatoes on the sheet pan. Sprinkle with salt and pepper.
- Drizzle half of the Dijon-maple mixture over the chicken and vegetables. Toss to coat evenly.
- Bake until chicken is cooked through and the vegetables are golden and tender, about 40-45 minutes.
- Remove from oven and brush remaining Dijon-maple mixture over chicken thighs. Serve immediately.
Notes
Variations
- Try diced butternut squash in place of sweet potatoes
- Add dried cranberries and a handful of spinach to the vegetables after cooking
- Substitute chicken with boneless pork chops
