Maple Dijon Sheet Pan Chicken And Apples
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in, skin-on or boneless skinless)
- 2 large apples (such as Honeycrisp or Granny Smith), sliced into wedges
- 1 large red onion, cut into thick wedges
- 1/2 lb Brussels sprouts, halved
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup. This prevents the maple glaze from sticking to the pan.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, chopped rosemary, salt, and black pepper until well combined. This glaze will provide both moisture and incredible flavor to the entire dish.
- Place the chicken thighs, apple wedges, red onion, and Brussels sprouts in a large mixing bowl. Pour about three-quarters of the glaze over the mixture. Toss thoroughly to ensure everything is evenly coated in the sauce.
- Spread the chicken and vegetables out in a single layer on the prepared sheet pan. Ensure the chicken pieces have a little space around them so they roast rather than steam. Arrange the apples and onions among the chicken pieces.
- Place the pan in the oven and bake for 25 to 30 minutes. If using bone-in chicken, it may need an extra 5 minutes. Halfway through cooking, brush the remaining glaze over the chicken. The chicken is done when it reaches an internal temperature of 165°F and the apples are tender.
- If you prefer extra crispy chicken skin, turn the broiler on for the last 2 to 3 minutes of cooking. Watch closely to prevent the maple syrup in the glaze from burning.