Maple-Mustard Chicken Thighs Recipe

Maple-Mustard Chicken Thighs

The trick to a perfect sheet-pan dinner is to cook in stages—start the potatoes and chicken first, then add brussels sprouts halfway through.

Published in the September 2022 Issue of MyMagazine

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 1/2–2 lb. boneless, skinless chicken thighs
  • 4 tbsp. olive oil, divided
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup
  • 1 1⁄2 tsp. dried rosemary, divided
  • 1 tsp. salt, divided
  • 3⁄4 tsp. freshly ground black pepper, divided
  • 2 cups yukon gold potatoes, cubed
  • 2 cups sliced brussels sprouts, trimmed and halved

Directions

  • Preheat oven to 375°F.
  • Set chicken on rimmed, 13x18-inch baking sheet (or a 9x13-inch sheet). Combine 2 tablespoons olive oil with mustard, maple syrup, 1 teaspoon rosemary, teaspoon salt and teaspoon black pepper. Brush chicken thighs with the mixture.
  • In small bowl, toss potatoes with 1 tablespoon olive oil, remaining teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place around chicken and bake 15 minutes.
  • In small bowl, toss brussels sprouts with remaining 1 tablespoon olive oil, teaspoon salt and teaspoon pepper. After chicken and potatoes bake 15 minutes, add sprouts to sheet pan (ensuring no overcrowding) or roast on a separate 9x13-inch sheet pan. Roast until veggies are lightly browned and chicken reaches a safe internal temperature of 165°F. Serve warm, refrigerating any leftovers.

Serves: 4

Ingredients

  • 1 1/2–2 lb. boneless, skinless chicken thighs
  • 4 tbsp. olive oil, divided
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup
  • 1 1⁄2 tsp. dried rosemary, divided
  • 1 tsp. salt, divided
  • 3⁄4 tsp. freshly ground black pepper, divided
  • 2 cups yukon gold potatoes, cubed
  • 2 cups sliced brussels sprouts, trimmed and halved

Directions

  • Preheat oven to 375°F.
  • Set chicken on rimmed, 13x18-inch baking sheet (or a 9x13-inch sheet). Combine 2 tablespoons olive oil with mustard, maple syrup, 1 teaspoon rosemary, teaspoon salt and teaspoon black pepper. Brush chicken thighs with the mixture.
  • In small bowl, toss potatoes with 1 tablespoon olive oil, remaining teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place around chicken and bake 15 minutes.
  • In small bowl, toss brussels sprouts with remaining 1 tablespoon olive oil, teaspoon salt and teaspoon pepper. After chicken and potatoes bake 15 minutes, add sprouts to sheet pan (ensuring no overcrowding) or roast on a separate 9x13-inch sheet pan. Roast until veggies are lightly browned and chicken reaches a safe internal temperature of 165°F. Serve warm, refrigerating any leftovers.