Maple Dijon Chicken Sheet Pan Dinner
An easy chicken thigh dinner recipe with a sticky sweet tangy mustard glaze and lots of veggies made all in one pan.
Servings: 4 people
Equipment
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ lb brussels sprouts trimmed and halved
- ¾ lb butternut squash cubed
Marinade
- ¼ cup Dijon Mustard
- ½ cup Maple Syrup
- 3 cloves garlic
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 350° F. In a large bowl, stir together all ingredients for the marinade.
- Add the chicken thighs to the marinade and toss to thoroughly coat them. Let sit in the marinade for 30 minutes.
- Remove the chicken thighs from the marinade and place a few inches apart on a large sheet pan with raised edges.
- Toss the Brussels sprouts and butternut squash in the remaining marinade.
- Scatter the coated veggies around the chicken thighs on the pan and place the pan in the preheated oven. Bake for 40 minutes.
- Turn the oven on to Broil, and broil until the tops of the chicken brown ( about 2 - 5 minutes but watch carefully as the maple can cause the chicken to go from brown to black quickly! )