Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in or boneless)
- 1 lb Brussels sprouts, trimmed and halved
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This prevents the maple syrup from sticking to the pan.
- Whisk the Glaze: In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, and dried thyme. Add a pinch of salt and pepper to the mixture and stir until well combined.
- Season the Ingredients: Place the chicken thighs, halved Brussels sprouts, and cubed sweet potatoes on the prepared sheet pan. Pat the chicken dry with a paper towel to ensure the glaze sticks and the skin gets crispy.
- Coat with Sauce: Drizzle about two-thirds of the maple-mustard mixture over the chicken and vegetables. Use your hands or tongs to toss everything together until evenly coated. Arrange the chicken in the center and spread the vegetables in a single layer around it.
- Roast to Perfection: Slide the pan into the oven and bake for 25 to 30 minutes. If using bone-in chicken, it may take a few extra minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Final Glaze and Serve: Remove the pan from the oven. Brush the remaining glaze over the hot chicken thighs for extra flavor and a glossy finish. Garnish with fresh parsley if desired and serve immediately.
- Cook Time: 45 minutes
- Diet: Dairy-Free, Gluten-Free