Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, halved
- 1 large sweet potato, cubed into 1-inch pieces
- 1 red onion, cut into wedges
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh rosemary
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed sheet pan with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray it with non-stick cooking spray.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, dried thyme, and one tablespoon of olive oil. Season the mixture with a pinch of salt and pepper. Set aside about two tablespoons of this sauce to brush on the chicken later.
- Place the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges directly on the sheet pan. Drizzle with the remaining tablespoon of olive oil and half of the maple-dijon mixture. Toss well to ensure all vegetables are evenly coated, then spread them out in a single layer.
- Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. Move some of the vegetables aside to make room for the chicken pieces on the pan. Place the chicken skin-side up between the vegetables.
- Slide the sheet pan into the center rack of the oven. Roast for 20 minutes. Remove the pan briefly to brush the remaining glaze over the tops of the chicken thighs. Return to the oven and cook for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
- Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring the meat stays moist. Serve the chicken and vegetables directly from the pan, drizzling any extra pan juices over the top.
- Cook Time: 45 minutes
- Diet: Gluten-Free, Dairy-Free