Description
These maple Dijon sheet pan chicken thighs with roasted vegetables are a comforting one-pan meal. Juicy chicken thighs roast alongside Brussels sprouts and carrots in a sweet and tangy maple Dijon sauce for a hearty and flavorful dinner.
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 1/4 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound Brussels sprouts, trimmed and halved
- 2 cups baby carrots, halved lengthwise
- 3 pounds bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt (for chicken)
- 1/2 teaspoon ground black pepper (for chicken)
- 1/3 cup pomegranate seeds (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together olive oil, vinegar, maple syrup, Dijon mustard, smoked paprika, garlic powder, kosher salt, and black pepper until smooth.
- Place the Brussels sprouts and carrots on the sheet pan and toss with about 2 tablespoons of the sauce.
- Roast the vegetables for 10 minutes.
- Pat the chicken thighs dry and season both sides with kosher salt and black pepper.
- Remove the sheet pan from the oven, toss the vegetables, and move them to the edges.
- Place the chicken thighs in the center of the pan and drizzle about 1/3 cup of the sauce over the chicken and vegetables.
- Return the pan to the oven and roast for about 30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes after removing from the oven.
- Sprinkle with pomegranate seeds and chopped parsley before serving.
Notes
- Broccoli can replace Brussels sprouts but should be added halfway through roasting.
- Use cubed sweet potatoes instead of carrots for a sweeter variation.
- Boneless chicken thighs cook faster and may take about 20–25 minutes.
- Add chili flakes or cayenne for a spicy maple sauce.
- Fresh thyme or rosemary can be added for extra herbal flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked chicken and vegetables for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 540 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 150 mg
