Maple Dijon Sheet-Pan Chicken and Brussels Sprouts

Prep: 15 minutes   Cook: 30 minutes   Total: 45 minutes   Serves: 4 servings

Why you’ll love this recipe

The tangy mustard balances the maple syrup, while a hot oven caramelizes the sprouts and red onion. Using one rimmed pan keeps cleanup simple and gives every bite plenty of browned flavor.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
• 1¼ pounds Brussels sprouts, trimmed and halved
• 1 small red onion, cut into thick wedges
• 2 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 1½ tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, finely minced
• 1 teaspoon dried thyme
• ¾ teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
2. Toss the Brussels sprouts and onion with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Arrange cut-side down and roast for 10 minutes.
3. Meanwhile, whisk the remaining olive oil with the Dijon, maple syrup, vinegar, garlic, thyme, remaining salt, and remaining pepper. Add the chicken and toss until evenly coated.
4. Remove the pan from the oven. Stir the vegetables, then spread the chicken and any glaze in a single layer among them.
5. Roast for 18 to 22 minutes, stirring once, until the vegetables are browned and the thickest chicken pieces reach 165°F. Rest for 3 minutes before serving.

Success tips and variations

• Dry the chicken and Brussels sprouts well; excess moisture slows browning.
• Leave space between the pieces. Divide the food between two pans if your pan is crowded.
• For more tang, whisk an extra teaspoon of Dijon with a teaspoon of warm water and drizzle it over the finished meal.
• Boneless chicken breasts also work; begin checking the smaller pieces after 15 minutes so they do not dry out.

Storage and reheating

Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3 to 4 days. Reheat on a sheet pan at 375°F until steaming hot, or microwave in short intervals.

Food-safety note: Chicken is ready when an instant-read thermometer inserted into the thickest piece registers 165°F.

Estimated nutrition

Per serving: 390 calories, 37 g protein, 24 g carbohydrate, 17 g fat, 6 g fiber, and 620 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.