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Maple-Dijon Sheet Pan Chicken & Veggies: 1 Weeknight Flavor Burst

Maple-Dijon Sheet Pan Chicken & Veggies
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Enjoy a simple and flavorful Maple-Dijon Sheet Pan Chicken and Veggies dinner. This recipe is perfect for a weeknight meal, requiring minimal cleanup and maximum taste. Clara and Leo share their passion for creating delicious stories in the kitchen, and this sheet pan wonder is their latest headline.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, thyme, salt, and pepper.
  3. Add the chicken pieces, Brussels sprouts, sweet potatoes, and red onion to the bowl. Toss everything to coat evenly with the sauce.
  4. Spread the chicken and vegetables in a single layer on a large baking sheet.
  5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  6. Serve hot and enjoy your delicious, easy meal!

Notes

  • For crispier vegetables, you can roast them for 10-15 minutes before adding the chicken.
  • Feel free to substitute your favorite vegetables like broccoli, bell peppers, or carrots.
  • Adjust the amount of maple syrup to your preference for sweetness.

Nutrition

Find it online: https://tastytribune.com/maple-dijon-sheet-pan-chicken-veggies/