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To make the perfect Sheet Pan Maple Dijon Chicken, you need: - 4 bone-in chicken thighs, skin-on - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste These chicken thighs bring rich flavor and a nice texture. The skin helps to keep the meat moist and tender while roasting. The key to a tasty dish lies in the seasoning. Use: - 2 tablespoons Dijon mustard for a tangy kick - 3 tablespoons pure maple syrup for sweetness - 1 tablespoon olive oil to help blend the flavors - 1 teaspoon garlic powder for a savory depth - 1 teaspoon onion powder to add warmth - Salt and pepper, to taste for balance Mix these ingredients well for a flavorful marinade. This blend makes the chicken and veggies shine. Vegetables add color and nutrition. For this recipe, I suggest: - 2 cups Brussels sprouts, trimmed and halved - 2 cups baby carrots - 1 large red bell pepper, sliced into strips These choices roast beautifully and become sweet. You can also use other veggies like broccoli or zucchini if you prefer. Just remember to cut them into similar sizes for even cooking. Start by preheating your oven to 400°F (200°C). While the oven heats, line a large sheet pan with parchment paper. This step helps with easy cleanup. It’s a small task that saves time later. In a small bowl, mix together the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, and a good pinch of salt and pepper. Whisk these ingredients until they blend into a smooth marinade. This marinade adds great flavor to the chicken and veggies. Next, place the chicken thighs on the sheet pan, skin side up. Use a basting brush or a spoon to spread half of the marinade over the chicken. Make sure each piece gets a good coat. In a large bowl, toss the halved Brussels sprouts, baby carrots, and sliced red bell pepper with the remaining marinade. This ensures the veggies soak up all that yummy flavor. Scatter the veggies around the chicken on the pan. This should look colorful and inviting. Now, pop the sheet pan into your preheated oven. Roast everything for 35-40 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and has crispy, golden skin. During this time, the veggies will caramelize and become tender. Once done, take the sheet pan out and let it rest for about 5 minutes. This helps the chicken's juices settle. If you want, sprinkle fresh thyme over the dish for a nice touch. Enjoy your meal! To get that perfect crispy chicken skin, start with bone-in thighs. The skin holds in moisture and adds flavor. Make sure to pat the skin dry with a paper towel. This helps remove extra moisture. Next, coat the chicken with your marinade evenly. The sugar in the maple syrup helps caramelize the skin. Roast the chicken at 400°F for 35-40 minutes. This high heat creates that crispy texture. Use a meat thermometer to check for doneness. The chicken should reach 165°F for safety. For tasty veggies, choose fresh ones. Trim and halve Brussels sprouts and slice the red bell pepper. Baby carrots can stay whole for a nice crunch. Toss the veggies in the remaining marinade. This gives them great flavor and helps them roast evenly. Spread them out on the sheet pan. Do not overcrowd them; this helps them caramelize. Roasting at high heat brings out their natural sweetness. To make this recipe easy, gather a few tools. You need a large sheet pan lined with parchment paper. This makes cleanup simple. Use a mixing bowl for the marinade and a basting brush for coating the chicken. A sharp knife helps with cutting veggies. Finally, keep a meat thermometer handy. It ensures your chicken is both safe to eat and perfectly cooked. {{image_4}} You can switch out chicken for other proteins. Try bone-in pork chops or turkey thighs. They will soak up the maple Dijon flavor just like chicken. For a quicker meal, use boneless chicken breasts or thighs. These will cook faster and still taste amazing. Feel free to play with the veggies. Broccoli florets or cauliflower can add great texture. You can also use sweet potatoes or zucchini for a different taste. Just keep the cooking time in mind. Some veggies might need less time than Brussels sprouts or carrots. If you want a vegan option, try using tofu or tempeh. Marinate them just like the chicken. For vegetables, add chickpeas for protein. They will also take on the sweet and tangy flavors well. You can also use hearty greens like kale or spinach. To keep your Sheet Pan Maple Dijon Chicken fresh, let it cool down. Place the chicken and veggies in an airtight container. This helps keep moisture in and air out. Store it in the fridge. It will last for about 3 to 4 days. Always label the container with the date, so you know when to eat it. When you’re ready to eat leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover them with foil to keep them moist. Heat for about 15-20 minutes. Check that the chicken is warm all the way through. You want it to reach at least 165°F (75°C) again. This keeps it safe and tasty. If you want to save some for later, freezing works great! First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as you can before sealing. It will stay good for about 2-3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat using the oven or microwave for a quick meal. Sheet Pan Maple Dijon Chicken lasts about 3 to 4 days in the fridge. To store it, place the chicken and veggies in an airtight container. This keeps them fresh and safe to eat. Yes, you can make this recipe ahead of time. You can marinate the chicken and veggies the night before. Store them in the fridge until you’re ready to cook. This helps the flavors blend well. I love serving this dish with a light salad or some crusty bread. You could also pair it with rice or quinoa. These sides balance the sweet and savory flavors of the chicken. Absolutely! This recipe is great for meal prep. You can cook a big batch and divide it into meal containers. It makes lunch and dinner easy for the week ahead. Yes, you can use other mustards. Whole grain mustard or yellow mustard work well too. Each will give a different taste, so feel free to experiment! This blog post covered the tasty Sheet Pan Maple Dijon Chicken. We explored essential ingredients, helpful cooking steps, and useful tips. I shared variations and storage tips to keep your meals fresh. As you prepare this dish, remember it’s simple. Enjoy the flavors and make it your own. With the right ingredients and methods, you’ll create a meal everyone loves.

Sheet Pan Maple Dijon Chicken & Veggies

Discover the deliciousness of Sheet Pan Maple Dijon Chicken & Veggies! This easy recipe combines juicy chicken thighs with vibrant Brussels sprouts, baby carrots, and red bell pepper, all coated in a sweet and tangy maple Dijon marinade. Perfect for busy weeknights, this one-pan meal is a breeze to prepare and clean up. Click through to explore this flavorful recipe and elevate your dinner routine today!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 cups Brussels sprouts, trimmed and halved

2 cups baby carrots

1 large red bell pepper, sliced into strips

Fresh thyme, for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). While the oven is heating, line a large sheet pan with parchment paper. This will make cleanup a breeze later!

    In a small mixing bowl, combine the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, and a generous pinch of salt and pepper. Whisk these ingredients together until you achieve a smooth and well-blended marinade.

      Place the chicken thighs on the prepared sheet pan, arranging them skin side up. With a basting brush or spoon, evenly spread half of the marinade over the chicken, ensuring each piece is coated well for maximum flavor.

        In a large mixing bowl, add the halved Brussels sprouts, baby carrots, and sliced red bell pepper. Drizzle the remaining marinade over the vegetables, then toss gently to ensure they are all evenly coated in the delicious sauce.

          Scatter the marinated vegetables evenly around the chicken on the sheet pan, creating a colorful and appetizing layout.

            Transfer the sheet pan to the preheated oven and roast for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C) while developing a crispy, golden skin. Meanwhile, the vegetables will become tender and caramelized, enhancing their natural sweetness.

              Once cooked, carefully remove the sheet pan from the oven. Allow the dish to rest for about 5 minutes before serving, which allows the juices to redistribute in the chicken.

                If desired, finish your dish with a sprinkle of fresh thyme for a fragrant herbal note. Serve and enjoy!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4