Sheet Pan Maple Mustard Chicken and Sweet Potatoes

Name: Sheet Pan Maple Mustard Chicken and Sweet Potatoes
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: American
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

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.

58 minEasyServes 4550 cal/serving

AmericanDinnerOvenStandardHigh FiberHigh ProteinDairy-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

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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

1

Preheat the oven to 425°F. Line a large rimmed baking sheet with foil.
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.
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.
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.
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.
6

Scatter 2 tsp fresh thyme leaves over the pan and serve everything directly from the sheet pan.

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Questions

What temperature do I cook this recipe at?

For this recipe, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for maple syrup in this recipe?

The entry for this recipe calls for 3 tbsp pure maple syrup. In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for this recipe uses 4 pieces bone-in, skin-on chicken thighs.

Is this recipe gluten-free?

Yes. As written, nothing in the ingredient list for this recipe is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Dijon and the whole-grain mustard.

How much protein is in this recipe?

One serving (the recipe makes 4) has 27 g of protein in about 550 calories, alongside 84 g carbohydrate and 30 g fat, plus 10 g fiber and 619 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Serve it with

Loaded Baked Potato Casserole side
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Spicy Honey Mustard Marinade sauce
Peanut Butter Banana Protein Smoothie drink

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