Sheet Pan Maple Dijon Chicken with Brussels Sprouts and Sweet Potatoes
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon salt
- 1/4 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 foil with non-stick cooking spray if needed.
- In a small mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and black pepper until the mixture is smooth and well combined.
- Place the halved Brussels sprouts and cubed sweet potatoes onto the prepared sheet pan. Drizzle about half of the maple Dijon glaze over the vegetables and toss them well to ensure they are evenly coated. Spread them out into a single layer, leaving space for the chicken.
- Nestle the chicken pieces among the vegetables on the sheet pan. Brush the remaining glaze generously over the tops and sides of the chicken. This will help keep the meat moist and create a beautiful golden crust.
- Place the pan in the center of the oven and bake for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you want the vegetables extra crispy, you can broil them for the last 2 to 3 minutes of cooking.