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
- 4 bone-in, skin-on chicken thighs
- ½ lb brussels sprouts trimmed and halved
- ¾ lb butternut squash cubed
- ¼ cup Dijon Mustard
- ½ cup Maple Syrup
- 3 cloves garlic
- 1 teaspoon ground black pepper
- ½ teaspoon salt
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! )