Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/3 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Preheat and Prepare – 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.
- Step 2: Season the Vegetables – Place the halved potatoes and Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss them directly on the pan until they are evenly coated, then spread them out to the edges to make room for the chicken in the center.
- Step 3: Whisk the Glaze – In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, dried thyme, and the remaining tablespoon of olive oil. This thick, golden sauce will serve as both a marinade and a glaze.
- Step 4: Coat the Chicken – Place the chicken thighs in the center of the baking sheet. Season the chicken lightly with salt and pepper. Using a pastry brush or a spoon, coat each piece of chicken generously with about two-thirds of the maple dijon mixture. Save the remaining glaze for later.
- Step 5: Roast to Perfection – Slide the baking sheet into the oven and roast for 25 to 30 minutes. Halfway through cooking, give the vegetables a quick toss. During the last 5 minutes of cooking, brush the remaining glaze over the chicken for an extra flavor boost. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Step 6: Garnish and Serve – Remove the pan from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley if desired and serve warm right from the pan.
- Cook Time: 45 minutes
- Diet: Gluten-Free