Ingredients
Maple Dijon Sauce
- ⅓ cup maple syrup
- ¼ cup Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon finely chopped fresh rosemary
Vegetables and Chicken
- 1 pound sweet potatoes, peeled and cut into cubes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper, plus more to taste
- 1 ½ pounds boneless skinless chicken thighs
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium red onion, cut into wedges
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Maple Dijon Sauce: In a small bowl, whisk together the maple syrup, Dijon mustard, 3 tablespoons olive oil, apple cider vinegar, minced garlic, and chopped rosemary until smooth and combined. Reserve ⅓ cup of this sauce, dividing it into two small bowls for basting and serving later.
- Prepare Sweet Potatoes: Place the cubed sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon kosher salt and black pepper to taste. Toss until evenly coated. Spread sweet potatoes in a single layer on the prepared baking sheet and roast for 10 minutes to start cooking.
- Prepare Chicken and Vegetables: While sweet potatoes roast, add chicken thighs, Brussels sprouts, and red onion to the same large bowl used previously. Season with the remaining ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Pour enough of the remaining maple Dijon sauce over the chicken and veggies to coat them well; toss to mix thoroughly.
- Combine on Baking Sheet: Remove the baking sheet from the oven with the partially roasted sweet potatoes. Drizzle some of the remaining maple Dijon sauce over the sweet potatoes and toss gently to coat. Then, add the chicken, Brussels sprouts, and red onion onto the baking sheet, arranging everything in a single layer along with the sweet potatoes. Brush any remaining sauce over the chicken.
- Bake: Return the baking sheet to the oven and bake for 20 to 25 minutes, until the vegetables are tender and browned and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Halfway through baking, baste the chicken with reserved maple Dijon basting sauce to keep it moist and flavorful.
- Optional Broil: For extra browning, broil the sheet pan for 1 to 2 minutes at the end of cooking, watching carefully to avoid burning.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Brush or spoon the remaining reserved serving sauce over the chicken and vegetables to add a finishing touch of flavor.
Notes
- Use boneless skinless chicken thighs for quicker cooking and easier eating.
- Adjust vegetables based on season or preference; carrots and parsnips would also work well.
- To prevent overcooking, use a meat thermometer to check chicken temperature.
- Broiling at the end is optional but adds great caramelized flavor and color.
- Leftovers store well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
