Maple Dijon Sheet Pan Chicken And Apples Recipe
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken thighs (bone-in, skin-on or boneless)
- 2 large Honeycrisp or Granny Smith apples, sliced into wedges
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into thick wedges
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed sheet pan with parchment paper or aluminum foil for easy cleanup. Lightly grease the surface with a small amount of oil or non-stick spray.
- In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper. Stir until the mixture is well combined and smooth.
- Place the halved Brussels sprouts, red onion wedges, and apple slices onto the prepared sheet pan. Drizzle about half of the maple Dijon glaze over the produce. Use your hands or a spatula to toss everything together until evenly coated, then spread them out to the edges of the pan.
- Nestle the chicken thighs into the spaces between the vegetables and apples. Brush the remaining glaze generously over the top of each chicken piece, ensuring they are well-coated for maximum flavor and moisture.
- Slide the sheet pan into the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly charred, and the apples should be soft.
- If you prefer extra crispy chicken skin, turn the oven to the broil setting for the last 2 to 3 minutes of cooking. Watch closely to prevent burning, then remove from the oven and let rest for 5 minutes before serving.