Maple Dijon Sheet Pan Chicken Thighs with Vegetables

Maple dijon sheet pan chicken thighs on a sheet pan with roasted sweet potatoes and brussels sprouts.

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Maple Dijon Sheet Pan Chicken Thighs with Vegetables

Maple Dijon Sheet Pan Chicken Thighs with Vegetables are made with juicy chicken thighs, sweet potatoes, Brussels sprouts, and red onion roasted in a sweet and tangy maple Dijon rosemary sauce. The sweet potatoes get a head start so everything cooks evenly, and the whole dinner is ready in about 50 minutes.

Prep Time15

Cook Time35

Total Time50

Course: dinner, Main Course

Cuisine: American

Servings:

Author: Bailey Rhatigan

Ingredients

For maple dijon sauce:

⅓ cup maple syrup
¼ cup Dijon mustard
3 tablespoons extra-virgin olive oil
1 ½ tablespoons apple cider vinegar
1 garlic clove minced
1 teaspoon finely chopped fresh rosemary

For the chicken and vegetables:

1 pound sweet potatoes peeled and cut into cubes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt divided
¼ teaspoon black pepper plus more to taste
1 ½ pounds boneless skinless chicken thighs
1 pound Brussels sprouts trimmed and halved
1 medium red onion cut into wedges

Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Whisk together the maple Dijon sauce ingredients in a small bowl until combined. Reserve ⅓ cup. Divide the reserved sauce between two small bowls, using half for basting and half for serving.
Add sweet potatoes to a large bowl. Drizzle with olive oil, season with ¼ teaspoon salt and black pepper to taste, and toss until well coated. Spread in a single layer on the prepared baking sheet and roast for 10 minutes.
Meanwhile, add chicken thighs, Brussels sprouts, and red onion to the same bowl. Season with the remaining ¾ teaspoon salt and ¼ teaspoon black pepper. Pour over enough of the unreserved maple Dijon sauce to coat everything and toss well.
Remove the baking sheet from the oven. Drizzle some of the remaining unreserved sauce over the sweet potatoes and toss gently to coat.
Add the chicken, Brussels sprouts, and red onion to the pan and arrange everything in a single layer with the sweet potatoes. Brush any remaining unreserved maple Dijon sauce over the chicken.
Return the pan to the oven and bake for 20-25 minutes. Brush the chicken with the reserved basting sauce halfway through. It's done when the vegetables are tender and browned and the chicken reaches 165°F (74°C).
(Optional) Finish by broiling for 1-2 minutes for more browning, keeping a close eye on the pan to prevent burning.
Remove from the oven and letthe chicken rest for 5 minutes. Brush or spoon the remaining reserved sauceover the chicken and vegetables before serving.

Notes

Check the chicken with a thermometer: Cook until the thickest part reaches 165°F. If the chicken finishes before the vegetables are tender, remove it and let the vegetables roast a little longer.
Watch closely if broiling: The maple in the sauce can darken quickly, so 1–2 minutes is usually enough.
Herb swap: Fresh thyme can be used instead of rosemary. Use about 1 teaspoon fresh thyme or ½ teaspoon dried thyme.
Vegetable swaps: Broccoli or cauliflower can replace the Brussels sprouts, and cubed butternut squash can replace the sweet potatoes. Cooking time may vary slightly depending on size.

Nutrition