Description
A quick and easy sheet-pan dinner featuring juicy chicken thighs or breasts, sweet maple syrup, tangy Dijon mustard, and an assortment of roasted vegetables.
Ingredients
- 4 bone-in, skin-on chicken thighs or 4 boneless skinless chicken breasts (about 1.5–2 lb total)
- 1/3 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2–3 cloves garlic, minced (about 1–1½ teaspoons)
- 3–4 cups assorted vegetables, chopped (carrots, broccoli florets, bell peppers, or your favorites)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.
- In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, and minced garlic until smooth.
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Arrange the chicken on a large rimmed sheet pan, skin side up for thighs, and scatter the chopped vegetables around the chicken.
- Drizzle the maple-Dijon mixture evenly over the chicken and vegetables.
- Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let the chicken rest for 5 minutes before serving.
Notes
This dish pairs beautifully with rice, mashed potatoes, or noodles. Garnish with parsley or nuts for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American