Maple Dijon Chicken Sheet Pan
This maple Dijon chicken sheet pan dinner is packed with sweet and tangy flavor, crispy bacon, and perfectly roasted vegetables for an easy family meal.
Ingredients
- 1 cup pure maple syrup
- ½ cup Dijon mustard
- ¼ cup olive oil
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 chicken thighs bone-in, skin-on
- 2 medium sweet potatoes diced
- 2 pounds Brussels sprouts sliced in halves
- 1 medium red onion large slices
- 8 slices bacon diced
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- In a medium bowl, combine the pure maple syrup, Dijon mustard, olive oil, paprika, dried parsley, kosher salt, and ground black pepper. Stir until smooth and fully combined.
- Dip each chicken thigh into the maple Dijon glaze, coating all sides evenly. Arrange the chicken thighs on the prepared baking sheet.
- In a large bowl, combine the sweet potatoes, Brussels sprouts, red onion, and bacon. Pour the remaining maple Dijon glaze over the vegetables and bacon, then toss until evenly coated.
- Spread the coated vegetables and bacon around the chicken thighs in an even layer on the baking sheet.
- Roast for 45–50 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
- Let cool slightly before serving.
Notes
- Cut the vegetables into similar-sized pieces for even roasting.
- For easier cleanup, use parchment paper instead of foil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven or microwave until warmed through