Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Prepare your vegetables by halving the Brussels sprouts and cubing the sweet potatoes into uniform sizes to ensure even cooking.
- In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and pepper. This mixture will serve as both the seasoning and the glaze that caramelizes the chicken and vegetables as they roast.
- Place the chicken thighs, Brussels sprouts, and sweet potatoes on the prepared baking sheet. Drizzle with olive oil and the maple mustard glaze. Use your hands or large tongs to toss everything together until the chicken and vegetables are thoroughly and evenly coated.
- Spread the ingredients out in a single layer. Make sure the chicken pieces are not covered by the vegetables so they can brown properly. Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
- Cook Time: 45 minutes
- Diet: Gluten-Free