Description
A delicious and easy-to-make sheet pan meal, featuring roasted chicken coated in a sweet and tangy maple mustard glaze, paired with vegetables for a complete dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
Salt and black pepper, to taste
1 cup Brussels sprouts, halved
1 cup baby carrots
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken thighs with olive oil and season with salt and pepper.
- In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika.
- Arrange chicken thighs on a large sheet pan and drizzle half of the maple mustard glaze over them.
- Add Brussels sprouts and baby carrots to the sheet pan, drizzle with remaining glaze, and season with salt and pepper.
- Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Serve the roasted chicken with the veggies and enjoy!
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) to ensure safety.
- Feel free to substitute vegetables based on personal preference or availability.
- This dish pairs well with a side of bread or rice if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
