Sheet Pan Maple Dijon Chicken and Brussels Sprouts

Juicy roasted chicken thighs and caramelized Brussels sprouts are coated in a sweet-tangy maple Dijon glaze for an easy, flavorful sheet-pan dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs
• 1 lb brussels sprouts
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment for easier cleanup. (about 5 min) — 425°F
2. Trim and halve the Brussels sprouts. In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. (about 5 min)
3. Pat the chicken thighs dry. Season both sides with the remaining salt and pepper. Arrange the chicken skin-side up, if skin-on, on one side of the sheet pan. Toss the Brussels sprouts with about half of the maple Dijon mixture and spread them cut-side down beside the chicken. (about 5 min)
4. Roast for 20 minutes. Brush the remaining maple Dijon mixture over the chicken and stir the Brussels sprouts. (about 2 min) — 425°F
5. Continue roasting for 8 to 12 minutes, until the Brussels sprouts are browned and tender and the thickest chicken thigh reaches 165°F on an instant-read thermometer. (about 10 min) — 425°F
6. Rest the chicken for 5 minutes before serving with the roasted Brussels sprouts. (about 5 min)