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- 4 chicken thighs (bone-in, skin-on) - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 cups Brussels sprouts, halved - 2 cups sweet potatoes, diced into 1-inch pieces - 1 red bell pepper, sliced into thin strips - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste Gather these simple ingredients to create a tasty Maple Dijon Sheet-Pan Chicken and Veggies. The chicken thighs give a rich flavor, while the pure maple syrup and Dijon mustard add a sweet and tangy twist. The Brussels sprouts, sweet potatoes, and red bell pepper not only add color but also complement the chicken’s taste. This dish is healthy and satisfying. For seasoning, garlic powder, onion powder, and smoked paprika work wonders. They boost the flavor and make each bite delicious. Olive oil, salt, and pepper round out the marinade, ensuring everything tastes great. This meal is easy to prepare and perfect for a weeknight dinner. You can also mix and match veggies based on what you have on hand. Enjoy! Preheating your oven to 425°F (220°C) is key. This high heat helps cook the chicken and veggies evenly. If you skip this step, your food may cook unevenly. In a small bowl, mix together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, and smoked paprika. Don’t forget to add salt and pepper. Whisk until smooth. This marinade gives the chicken a sweet and tangy flavor. Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over them. Make sure each thigh is fully coated. Refrigerate for at least 15 minutes. For best results, let it sit overnight. This helps the flavors soak into the chicken. In another large bowl, add the halved Brussels sprouts, diced sweet potatoes, and sliced red bell pepper. Drizzle the remaining marinade over the veggies. Use your hands or a spatula to mix well. Ensure each piece is covered in marinade for delicious flavor. Take a large baking sheet and arrange the marinated chicken thighs in the center, skin-side up. Place the veggies around the chicken. Spread them out in a single layer. This allows the heat to circulate and cook everything evenly. Put the baking sheet in the preheated oven. Bake for 25-30 minutes. Check the chicken for doneness when it reaches 165°F (75°C). The veggies should be fork-tender. For crispy chicken skin, broil for an extra 2-3 minutes at the end. Once out of the oven, let the sheet pan rest for a few minutes. Garnish with fresh thyme, if desired. Serve warm and let everyone help themselves to chicken and veggies. Enjoy this colorful and tasty dish! Marinating chicken adds depth to the dish. I suggest marinating for at least 15 minutes. If you have time, let it soak overnight. This extra time lets the flavors mix well. It makes the chicken juicy and tasty. To roast veggies right, cut them into even pieces. This helps them cook evenly. I like to spread them out on the pan. If they are too close, they may steam instead of roast. For a colorful mix, keep the Brussels sprouts, sweet potatoes, and red bell pepper in a single layer. For crispy chicken skin, use the broiler at the end. After baking, turn on the broiler for 2-3 minutes. This step adds a nice crunch. Watch closely so it doesn’t burn. The result is perfectly browned, crispy skin that everyone will love! {{image_4}} You can switch out chicken thighs for chicken breasts. Chicken breasts cook faster and can be a bit drier. If you want more options, try turkey thighs or even pork tenderloin. Each choice will bring its own flavor. Adjust cooking times for each protein to ensure they are safe to eat. Brussels sprouts, sweet potatoes, and red bell peppers make a great mix. But don’t stop there! You can use carrots, zucchini, or green beans. Just chop them to a similar size. This helps them cook evenly. Mixing different colors adds fun to your meal! Want to spice things up? Change the marinade! Add fresh herbs like rosemary or basil for bright flavor. You can also try different mustards like whole grain for a crunchy texture. A splash of balsamic vinegar can give it a tangy twist. Experimenting makes cooking fun and keeps meals exciting! To keep your Maple Dijon Sheet-Pan Chicken & Veggies fresh, follow these steps: - Cool the dish: Let it cool to room temperature before storing. - Use airtight containers: Place leftovers in airtight containers to avoid moisture loss. - Refrigerate promptly: Store in the fridge within two hours to ensure safety. Leftovers can last up to three days in the refrigerator. Reheating is key to enjoying leftover chicken and veggies. Here are some methods: - Oven: Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warmed through. - Microwave: Place portions on a microwave-safe plate. Heat for 1-2 minutes, checking halfway for even warming. Both methods keep the flavor intact and the chicken juicy. Freezing is great for future meals. Here's how to do it: - Cool completely: Ensure the dish is fully cooled before freezing. - Use freezer-safe containers: Transfer the chicken and veggies into freezer-safe containers or bags. - Label and date: Mark containers with the date for tracking. To defrost, move the dish to the fridge overnight. Reheat it as mentioned above for the best taste. You can marinate the chicken for at least 15 minutes. For more flavor, try 2 hours or even overnight. The longer you marinate, the richer the taste. Just remember to keep it in the fridge while it sits. Yes! You can swap in many veggies. Carrots, green beans, or zucchini work great. Just cut them in even pieces for even cooking. This allows for fun variations every time you make the dish. Absolutely! This dish is perfect for meal prep. You can cook a large batch and store it. Just keep it in airtight containers. It holds well in the fridge for up to four days. You can heat it up easily for quick meals. You can serve this chicken with rice or quinoa. A fresh salad or crusty bread pairs well too. Feel free to add a light sauce or dressing for extra flavor. These sides complement the sweet and tangy chicken perfectly. This article covered key ingredients needed to make Maple Dijon Chicken. It included step-by-step instructions for easy cooking. We also shared tips for enhancing flavor and achieving perfect veggies. Various options for protein and vegetable swaps let you customize your dish. Finally, we discussed storage tips to keep leftovers fresh. Cooking can be fun and rewarding. Enjoy experimenting with the recipe to suit your taste. Happy cooking!

Maple Dijon Sheet-Pan Chicken & Veggies

Get ready to savor a delicious Maple Dijon Sheet-Pan Chicken & Veggies that's bursting with flavor! This easy recipe features juicy chicken thighs marinated in a sweet and tangy maple-Dijon glaze, paired with vibrant Brussels sprouts, sweet potatoes, and red bell pepper. Perfect for a quick weeknight meal or a cozy weekend dish, this recipe will impress your family and friends. Click through to explore the full recipe and enjoy mouthwatering goodness!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 cups Brussels sprouts, halved

2 cups sweet potatoes, diced into 1-inch pieces

1 red bell pepper, sliced into thin strips

Fresh thyme sprigs for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it is hot enough for even cooking.

    Prepare the Marinade: In a small mixing bowl, combine the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk everything together until well blended into a smooth marinade.

      Marinate the Chicken: Place the chicken thighs in a large mixing bowl or a resealable bag. Pour half of the prepared marinade over the chicken, making sure each piece is completely coated. Refrigerate and let the chicken marinate for a minimum of 15 minutes, or for enhanced flavor, up to overnight.

        Prepare the Vegetables: In a separate large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and sliced red bell pepper. Drizzle the remaining marinade over these vegetables and use your hands or a spatula to toss them until all pieces are coated evenly.

          Arrange on a Baking Sheet: On a large sheet pan, position the marinated chicken thighs in the center, skin-side facing up. Surround them with the mixed vegetables, ensuring they are spread out in a single layer for optimal roasting.

            Bake: Transfer the sheet pan to the preheated oven. Bake for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the vegetables are fork-tender. For an extra crispy skin on the chicken, consider broiling for an additional 2-3 minutes at the end of baking.

              Serve: Once done, carefully remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh thyme if using, to add a touch of elegance. Serve warm, encouraging everyone to plate their own portions of the succulent chicken alongside the vibrant roasted vegetables.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4