Sheet Pan Maple Mustard Chicken and Sweet Potatoes
Bone-in chicken thighs glazed with a sweet-tangy maple-Dijon sauce roasted alongside cubed sweet potatoes and Brussels sprouts on a single sheet pan for a fuss-free weeknight dinner.
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tbsp pure maple syrup
- 3 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 lbs sweet potatoes, peeled, 1-inch cubed
- 1 lb Brussels sprouts, halved
- 2 tsp fresh thyme leaves
Instructions
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1
Preheat the oven to 425°F. Line a large rimmed baking sheet with foil.
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2
In a small bowl, whisk together 3 tbsp pure maple syrup, 3 tbsp Dijon mustard, 2 tbsp whole-grain mustard, 4 minced garlic cloves, half the 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Reserve about a third of the glaze in a separate bowl for basting.
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3
Toss the 2 lbs peeled, 1-inch cubed sweet potatoes and 1 lb halved Brussels sprouts with the remaining olive oil and a pinch of salt. Spread in a single layer on the baking sheet, leaving space in the center for the chicken.
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4
Place the 4 pieces bone-in, skin-on chicken thighs skin-side up on the baking sheet. Brush generously with the maple-mustard glaze.
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5
Roast for 20 minutes, then brush the bone-in, skin-on chicken thighs with the reserved glaze. Continue roasting for 15-20 more minutes until the chicken skin is caramelized and the chicken reaches an internal temperature of 165°F. The sweet potatoes should be tender and the Brussels sprouts lightly browned.
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6
Scatter 2 tsp fresh thyme leaves over the pan and serve everything directly from the sheet pan.