Sheet Pan Maple-Mustard Chicken
Chicken thighs, potatoes and Brussels sprouts glazed with maple and Dijon on one pan.
Ingredients
- 8 bone-in skin-on chicken thighs
- 700 g baby potatoes, halved
- 400 g Brussels sprouts, halved
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper
Equipment
- Sheet pan
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat oven to 220°C (425°F).
- 2
Whisk maple, mustard, oil, garlic and paprika. Toss potatoes and sprouts with half the glaze; spread on a sheet pan.
- 3
Nestle chicken on top; brush with remaining glaze and season.
- 4
Roast 35–40 minutes until chicken hits 74°C (165°F) internal and vegetables are caramelized. Rest 5 minutes.
40 min timer
Substitutions
- Brussels sprouts: cauliflower florets
Storage
Refrigerate up to 3 days.
Freezer
Freeze up to 2 months.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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