Description
This Maple Dijon Chicken and Vegetables recipe combines tender boneless chicken thighs with a flavorful maple and Dijon mustard glaze, roasted alongside sweet potatoes and Brussels sprouts. It's a simple yet elegant one-pan dish perfect for busy weeknights, delivering a perfect balance of sweet, tangy, and savory flavors with minimal prep and clean-up.
Ingredients
Scale
Chicken and Sauce
- 2 tsp canola oil (or avocado or grapeseed oil)
- 1 1/2 lb boneless skinless chicken thighs
- 1/2 tsp paprika
- 1/4 cup Dijon mustard
- 1/4 cup whole grain Dijon mustard
- 1/3 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp coarse kosher sea salt
Vegetables
- 2 tsp canola oil (or avocado or grapeseed oil)
- 2 cups diced sweet potatoes (3/4-inch cubes)
- 2 cups halved Brussels sprouts
- Salt and ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare Chicken: Spread 2 teaspoons of your chosen oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken thighs and season evenly with paprika.
- Make Sauce: In a medium bowl, whisk together the Dijon mustard, whole grain Dijon mustard, pure maple syrup, apple cider vinegar, and coarse kosher sea salt until smooth. Spoon one-third of this sauce over the chicken thighs.
- Start Baking: Place the skillet with the chicken in the oven and bake for 10 minutes to begin cooking and infusing the flavors.
- Add Vegetables and Sauce: Remove the skillet from the oven and spoon half of the remaining sauce over the chicken. Add the diced sweet potatoes to the skillet, tossing slightly so they coat in the sauce. Return to the oven and bake for an additional 10 minutes.
- Finish Vegetables and Sauce: Remove the skillet again and spoon the remaining sauce over the chicken. Add the halved Brussels sprouts, season with salt and pepper to taste, and return the skillet to the oven. Continue baking for 20 minutes or until the sweet potatoes and Brussels sprouts are fork-tender and the chicken is fully cooked.
- Serve: Remove the skillet from the oven and serve immediately while hot and flavorful.
Notes
- This dish works best with a heavy-bottomed cast iron skillet or Dutch oven for even heat distribution during roasting.
- Feel free to substitute sweet potatoes with regular potatoes or butternut squash for variation.
- To make the recipe easier, prepare the sauce ahead and marinate the chicken for up to 30 minutes before cooking.
- Use fresh Brussels sprouts for the best texture; halve them evenly to ensure uniform cooking.
- This recipe pairs well with a simple green salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 20 g
- Sodium: 864 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.05 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 162 mg
