Need a great sheet pan chicken thighs recipe? This simple, one plan maple glaze chicken with sweet potatoes and brussels sprouts is fantastic. Great to toss together and bake any night of the week.
Could you use some new ideas for what to do with chicken thighs? Could you use a simple, one-pan dinner recipe that doesn’t require multiple pans and numerous ingredients? This delicious maple chicken recipe is definitely for you.
This sheet pan chicken thighs recipe is made with an easy maple Dijon glaze and roasted with sweet potatoes, Brussels spouts and red onion. Made all on one sheet pan, this simple dinner is great for any night of the week.
What do I need to make sheet pan chicken and potatoes?
- Boneless, skinless chicken thighs – you could also use a thin-cut chicken breast in this recipe, as well as bone-in chicken thighs. Note that bone-in chicken thighs will need a longer bake time.
- Sweet potatoes – you’ll need a couple medium to large sweet potatoes. I recommend buying them fresh, peeling and cubing for ideal texture. You could also use frozen to save time.
- Fresh Brussels sprouts – most produce sections carry Brussel sprouts all year, however, if you cannot find sprouts, feel free to swap out for frozen, or substitute with broccoli florets.
- Red onion – ideal for roasting with other vegetables, red onion provides a great caramelized flavor that goes with the potatoes, sprouts and chicken.
- Olive oil – used to coat the potatoes and vegetables for roasting.
- Seasoning – you’ll need a mixture of salt, onion powder, paprika and pepper. This seasoning will top the potatoes and vegetables.
For the Maple Dijon Glaze:
- Maple syrup – will give the chicken a slightly sweet flavor without being overpowering. Compliments the Dijon flavor nicely.
- Whole grain Dijon mustard – provides a pleasing texture to the glaze. I also use grainy Dijon mustard in my Honey Dijon Chicken recipe.
- Creamy Dijon mustard – provides nice balance to the maple syrup without being too overpowering.
- Apple cider vinegar – gives the glaze some zest and balances the mustards and maple nicely.
- Soy sauce – gives the sauce a slight complimentary balance to the syrup.
- Garlic – idea seasoning for the sauce and the perfect flavor to add to the chicken.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make sheet pan chicken with potatoes and vegetables?
Because the potatoes and vegetables need longer to cook than the chicken, begin by roasting these first on the sheet pan.
Add the cubed sweet potatoes, halved Brussels sprouts and chopped red onion to a lightly sprayed, rimmed sheet pan. Coat the potatoes and vegetables with olive oil and toss together to evenly coat. Sprinkle the potatoes and vegetables with the seasoning.
Bake the potatoes and vegetables for 15 minutes before adding the chicken.
Love cooking with Brussels sprouts? Try my Brussels Sprouts Salad with Kale and Quinoa.
When do I add the glazed chicken to the potatoes and vegetables?
Once the potatoes and vegetables have roasted for 15 minutes, take the pan out of the oven and place the chicken thighs on top. To the top of the chicken thighs, spoon the maple Dijon sauce over each piece of chicken.
Place the pan with the glazed chicken back into the oven for all ingredients to bake for another 30 minutes.
Ingredient Substitutions and Recommendations:
- Chicken thighs – want to use another cut of chicken? You can substitute the boneless, skinless chicken thighs with bone-in chicken thighs or quarters, or boneless chicken breasts. If you’re using bone-in cuts of meat or thick chicken breasts, you’ll need to adjust the bake time accordingly.
- Sweet Potatoes – you can substitute the sweet potatoes for baby red potatoes, fingerling potatoes or even cubed Yukon gold potatoes. Rainbow carrots would be another great option.
- Brussels Sprouts – if you don’t prefer sprouts, feel free to substitute with broccoli and/or cauliflower florets.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
What are the advantages of sheet pan dinners?
Sheet pan dinners are an excellent choice for anyone looking to make a full dinner without extra dishes and steps. Because all ingredients bake on one pan, you’re only cleaning one pan. Sheet pan dinners also take the decision fatigue out of “what do I make with this chicken” when everything is already included on one pan.
There is some prep work, like peeling potatoes and slicing the onion and sprouts. If needed, this prep can be done in advance, like during the weekend when you have a little more time. Store your cubed and sliced vegetables in the refrigerator, then pull out on weeknights when time is limited.
Love cooking with chicken? Be sure to check out my post for 30 Easy One Pan Chicken Dinner Recipes where I highlight ideas for cooking chicken breasts, thighs, pre-cooked rotisserie chicken and chicken sausage.
Frequently asked questions about baking chicken thighs:
Chicken thighs (boneless) will need 25-30 minutes to bake at 375 degrees. If using bone-in chicken thighs, you will need 40-45 minutes to get the internal chicken temperature to reach 165 degrees.
Given the fat content of chicken thighs, the ideal temperature is 375 degrees for baking and roasting.
Oven roasting, slow cooking and grilling are all great options for cooking chicken thighs.
No, there is no need to cover chicken thighs while baking or roasting. If you are baking thighs with skin, it is beneficial to bake uncovered to get skin crispy.
The best way to prevent chicken thighs from drying out while cooking is to NOT overcook them. Cook at a moderate 375 degree temperature. Cook until the internal temperature of the chicken reaches 165 degrees, then promptly remove from heat.
Love cooking with chicken thighs? Check out my recipes for Air Fryer Boneless Chicken Thighs, Greek Lemon Chicken and Potatoes and my Grilled Honey Garlic Chicken Thighs and One Pot Chicken Thighs and Rice at On My Kids Plate.
Love cooking with sweet potatoes? Check out these other delicious recipes:
- Air Fryer Sweet Potato Wedges
- Hasselback Sweet Potatoes
- Copycat Ruth’s Chris Sweet Potato Casserole
- Sweet Potato Casserole with Marshmallows and Pecans
- Sweet Potato Taco Bowls
- Sheet Pan Sausage and Peppers with Sweet Potatoes
If you loved this easy sheet pan recipe, check out some of these other similar posts:
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Sheet Pan Maple Glazed Chicken Thighs
Equipment
Ingredients
Roasted Potatoes and Vegetables:
- 20 oz. sweet potatoes, peeled and cubed about 2 large potatoes
- 12 oz. fresh Brussels sprouts halved
- 1 medium red onion, roughly chopped about 1 cup
- 2 Tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon pepper
Maple Dijon Chicken:
- 1½ lbs. boneless, skinless chicken thighs
- 3 Tablespoons maple syrup
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons whole grain Dijon mustard
- 2 Tablespoons Dijon mustard creamy
- 1 Tablespoon soy sauce
- 2 teaspoons minced garlic
Instructions
- Preheat oven to 375 degrees. Spray a large rimmed baking sheet with non-stick spray. Set prepared pan aside.
- Peel, and cube the sweet potatoes. Half the Brussels sprouts and chop the onion. Place the prepared vegetables onto the sheet pan and drizzle with the olive oil. Toss together with your hands to evenly coat.
- Mix together the spices; onion powder, garlic salt, paprika and pepper. Sprinkle the spices over the coated vegetables. Bake at 375 for 15 minutes. (Note that the potatoes and vegetables need about 45 total minutes to bake, therefore these go into the oven first without the chicken.)
- While the potatoes and vegetables roast, mix together the maple Dijon sauce. In a bowl, whisk together the syrup, vinegar, both mustards, soy sauce and garlic. Set aside.
- Once the potatoes and vegetables have roasted for their initial 15 minutes, pull out of the oven. Place the chicken thighs over the top of the vegetables. Spoon the maple Dijon sauce over the top of each chicken thigh. Place the pan back into the oven for another 30 minutes for all ingredients to roast together.
- After 30 minutes test the chicken with an instant-read digital thermometer. If the chicken reads 170 degrees, it is done. Let the chicken and vegetables cool for 5-10 minutes before serving.
Notes
Nutrition
Testing now.