Maple Dijon Sheet Pan Chicken with Brussels Sprouts

• 4 boneless, skinless chicken thighs
• 1 pound brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together maple syrup, Dijon mustard, and minced garlic.
3. 3 Season chicken thighs and brussels sprouts with salt and pepper.
4. 4 Toss brussels sprouts with olive oil and spread them on a sheet pan.
5. 5 Place chicken thighs on top of brussels sprouts.
6. 6 Brush chicken with half of the maple dijon mixture.
7. 7 Roast for 30 minutes.
8. 8 Brush chicken with remaining maple dijon mixture and continue roasting for another 5 minutes.
9. 9 Garnish with parsley if desired and serve.

Equipment

• Sheet pan
• Baking sheet
• Whisk

Variations

• Add in some diced sweet potatoes for extra sweetness and texture.
• Substitute Brussels sprouts with butternut squash for a fall twist.

Substitutions

• If Dijon mustard is unavailable, use whole grain mustard for a different texture.
• Substitute maple syrup with honey for a similar sweetness.

Pairings

• A glass of riesling complements the sweet and tangy flavors.
• A side of crusty bread to soak up the sauce.

Nutrition

Tips

• For extra crispiness, broil the chicken for 1-2 minutes at the end.
• Use chicken breasts if you prefer, but adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a side of quinoa or wild rice for a complete meal.
• Pairs well with a crisp autumn salad.

FAQ