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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 2 cups fresh broccoli florets - 1 red bell pepper, sliced into strips - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste The main ingredients in this dish are simple yet flavorful. Chicken thighs offer rich taste and juicy texture. Baby potatoes add a hearty bite, while broccoli and red bell pepper bring color and crunch. For the marinade, we mix maple syrup and Dijon mustard. This combo gives a sweet and tangy kick. Olive oil helps make everything smooth and shiny. Seasoning is key for flavor. Garlic powder and onion powder elevate the dish. Dried thyme adds earthiness, while salt and pepper balance it all. Each element works together to create a tasty meal you will enjoy. Begin by preheating your oven to 425°F (220°C). This high temperature is key. It helps the chicken skin turn golden and crisp. In a small bowl, whisk together the following ingredients until smooth: - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste Whisking well ensures the flavors blend nicely. The marinade should be thick but pourable. Once your marinade is ready, place the chicken thighs in a large bowl. Pour half of the marinade over the chicken. Use your hands or a brush to coat each thigh evenly. This helps the chicken soak up all the tasty flavors. Let it marinate for about 15 minutes at room temperature. While the chicken marinates, grab a sheet pan. Add these veggies: - 1 pound baby potatoes, halved - 2 cups fresh broccoli florets - 1 red bell pepper, sliced into strips Drizzle the remaining marinade over the veggies. Sprinkle with dried thyme, salt, and pepper. Toss gently to coat them well. This step ensures every bite is seasoned. Nestle the marinated chicken thighs on top of the veggies. Place them skin side up. This way, the skin gets crispy while roasting. Slide the sheet pan into your preheated oven. Roast for 30-35 minutes. Check that the chicken's internal temperature reaches 165°F (74°C). The veggies should be tender and slightly caramelized, adding to the dish’s charm. To add an extra touch of crispiness, turn on the broiler for an additional 2-3 minutes. Watch closely to prevent burning. This step brings out the best in the chicken skin. After roasting, carefully remove the pan from the oven. Let the dish rest for about 5 minutes. This resting time allows the juices to spread throughout the chicken, enhancing the flavor and moisture. To get that crispy skin on your chicken, start with bone-in, skin-on thighs. Before marinating, pat the skin dry with paper towels. This helps remove moisture. The drier the skin, the crispier it will get. You can also score the skin lightly with a sharp knife. This allows the fat to render out better during cooking. To boost flavor, think about adding fresh herbs or citrus. Fresh thyme works well with this dish. You can sprinkle some on the chicken and veggies before roasting. Zest from a lemon or orange adds brightness too. Just a little juice will bring out the sweetness of the maple syrup. Ovens vary, so cooking times may change. If you have a convection oven, reduce the temperature by 25°F. This helps the chicken cook evenly. Check the chicken's internal temperature. It should reach 165°F for safety. If the skin isn't crispy enough, broil for a few minutes. Keep a close eye to prevent burning. {{image_4}} You can switch up the veggies for more variety. Here are some great options: - Carrots, sliced - Zucchini, cubed - Cauliflower florets - Asparagus spears - Green beans Each vegetable brings its own flavor and texture. Pick what you love or what you have on hand. Feel free to mix it up with the marinade! You can try these alternatives: - Use honey instead of maple syrup for a different sweetness. - Swap Dijon mustard for whole grain mustard for a rustic touch. - Try a spicy mustard to add some heat. These changes add new tastes while keeping the dish simple. Chicken thighs are great, but you can use other proteins too: - Bone-in chicken breasts for leaner meat. - Pork chops for a heartier meal. - Firm tofu for a vegetarian option. Each protein changes the dish's flavor but keeps it easy and delicious. Enjoy experimenting! To store your leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This helps keep them fresh. Store it in the fridge for up to three days. When reheating, heat only what you need. This way, you keep the rest fresh longer. You can freeze this dish if you want to keep it longer. First, let it cool completely. Then, wrap the chicken and veggies tightly in plastic wrap. Place them in a freezer-safe bag or container. Label it with the date. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Then, you can warm it in the oven at 350°F (175°C) for about 20 minutes. This helps keep the flavors intact and the chicken juicy. Leftovers from this dish should be eaten within three days when stored in the fridge. If frozen, aim to eat it within three months. Always check for any off smells or changes in texture before eating. This ensures your meal stays safe and tasty! Yes, you can use boneless chicken. Boneless chicken cooks faster and is easier to eat. However, bone-in chicken adds more flavor and moisture. If you prefer boneless, adjust your cooking time. Aim for about 25-30 minutes instead of 30-35 minutes. This dish pairs well with several sides. Try serving it with: - Rice or quinoa for a grain option - A fresh green salad for crunch - Garlic bread for a tasty addition - Steamed corn or green beans for extra veggies Yes, you can prep this dish ahead of time. Marinate the chicken and chop the veggies the night before. Store them in the fridge in separate containers. On cooking day, just assemble and roast. It saves time and makes for a stress-free meal. Yes, you can swap maple syrup for other sweeteners. Honey works well and adds a nice flavor. Agave nectar or brown sugar are also good options. If you want less sugar, try using a sugar-free syrup. Check the chicken with a meat thermometer. The internal temperature should reach 165°F (74°C). If you don't have a thermometer, cut into the thickest part. The juices should run clear, not pink. Make sure the veggies are tender too. This recipe combines chicken thighs, fresh veggies, and a simple marinade. You learned how to roast the dish and achieve a tasty meal. Remember to rest the dish after cooking for the best flavor. You can also try different veggies, proteins, or marinades for variety. Whether storing leftovers or preparing in advance, these tips help keep your meals fresh and tasty. Enjoy exploring your kitchen with this easy and delicious recipe!

Sheet Pan Maple Dijon Chicken and Veggies

Dive into the deliciousness of Maple Dijon Delight Chicken & Veggies! This easy recipe combines juicy chicken thighs with sweet maple syrup and tangy Dijon mustard, roasted alongside colorful veggies for a wholesome meal. Perfect for a busy weeknight, this dish is not only quick to prepare but also bursting with flavor. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup pure maple syrup

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

1 pound baby potatoes, halved

2 cups fresh broccoli florets

1 red bell pepper, sliced into strips

1 teaspoon dried thyme

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect crisp on the chicken skin.

    In a small mixing bowl, whisk together the pure maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, and a generous pinch of salt and pepper to form a harmonious marinade.

      In a large mixing bowl, place the chicken thighs and pour half of the prepared marinade over them. Use your hands or a brush to ensure each thigh is thoroughly coated. Allow the chicken to marinate for about 15 minutes at room temperature to infuse the flavors.

        While the chicken marinates, take a sheet pan and add the halved baby potatoes, fresh broccoli florets, and sliced red bell pepper. Drizzle with the remaining marinade and sprinkle with dried thyme, salt, and pepper. Toss the vegetables gently to ensure they are evenly coated.

          Nestle the marinated chicken thighs on top of the seasoned vegetables, placing them skin side up for roasting.

            Place the sheet pan in the preheated oven and roast for 30-35 minutes. Check that the chicken has an internal temperature of 165°F (74°C) and that the vegetables are tender and slightly caramelized.

              For an added touch of crispiness, switch on the broiler for an extra 2-3 minutes at the end of the cooking time, watching closely to prevent any burning.

                Once done, carefully remove the pan from the oven and let the dish rest for 5 minutes to allow the juices to redistribute before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For a family-style meal, serve the chicken and vegetables directly from the sheet pan, allowing everyone to help themselves. For an elegant touch, plate the chicken and veggies individually, drizzling some of the pan juices over the top, and garnishing with a sprinkle of fresh thyme for a beautiful presentation.