Sheet Pan Maple Dijon Chicken And Veggies
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb Brussels sprouts, trimmed and halved
- 2 large sweet potatoes, peeled and cubed into 1/2-inch pieces
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray the liner with non-stick cooking spray.
- In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and black pepper until well combined. Set aside about two tablespoons of this mixture to use as a final glaze later.
- Place the chicken pieces, Brussels sprouts, sweet potatoes, and red onion onto the prepared sheet pan. Pour the remaining maple mustard glaze over the chicken and vegetables. Use your hands or large spoons to toss everything together until every piece is evenly coated.
- Spread the ingredients out in a single layer. Make sure the pan isn’t too crowded, as this will cause the vegetables to steam rather than roast. Place the pan in the center rack of the oven and bake for 20 to 25 minutes.
- Check the chicken to ensure it has reached an internal temperature of 165°F (74°C). The vegetables should be fork-tender. Drizzle the reserved glaze over the hot chicken and veggies. Give everything a quick toss and serve immediately while warm.