Maple Dijon Sheet Pan Chicken And Apples
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Dairy-Free, Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 large firm apples (such as Gala, Fuji, or Honeycrisp), sliced into wedges
- 1 large red onion, cut into thick wedges
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly grease the surface with a small amount of oil or cooking spray. - Step 2: Create the Glaze
In a small mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper. This mixture will act as both a seasoning and a glaze that caramelizes during roasting. - Step 3: Season the Ingredients
Place the chicken thighs, apple wedges, red onion, and Brussels sprouts in a large bowl. Pour about three-quarters of the maple dijon glaze over the ingredients. Toss everything together until the meat and produce are evenly coated. - Step 4: Arrange on the Sheet Pan
Spread the chicken and vegetables out in a single layer on the prepared baking sheet. Ensure the chicken pieces are not covered by the vegetables so they can brown properly. Drizzle the remaining glaze specifically over the chicken pieces. - Step 5: Roast to Perfection
Place the pan in the oven and bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender with slightly charred edges. If you want more browning, you can broil the pan for the last 2 minutes.