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–+ servings

Sheet Pan Maple Glazed Chicken Thighs

Erin Indahl-Fink
Need a simple, flavorful sheet pan chicken thighs recipe? This delicious maple glaze chicken with sweet potatoes and brussels sprouts is perfect for tossing together on a weeknight when time is tight.
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Roasted maple dijon chicken on top of sweet potatoes, brussels sprouts and red onion, all on a sheet pan.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Dinner/Main Dish
Cuisine American
Servings 4
Calories 492 kcal

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:

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.
    Chicken thighs placed on top of roasted potatoes and vegetables and glazed with maple dijon sauce.
  • 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

Advanced prep: To save yourself some prep time, peel and cube the sweet potatoes, rinse, trim and slice the sprouts and chop the red onion. Store these in a resealable container - these will keep for up to 2-4 days. When ready to assemble your sheet pan dinner, simply add the potatoes and vegetables to your sheet pan and they'll be ready to roast.
Storage: store any leftovers in an airtight resealable container in the refrigerator. These will keep for up to 5 days refrigerated.

Nutrition

Serving: 1gCalories: 492kcalCarbohydrates: 51gProtein: 39gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 162mgSodium: 961mgPotassium: 1354mgFiber: 9gSugar: 18gVitamin A: 20928IUVitamin C: 78mgCalcium: 133mgIron: 4mg
Keyword sheet pan chicken thighs, sheet pan chicken thighs and potatoes, sheet pan chicken and sweet potatoes, maple chicken, maple glaze chicken
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