Sheet pan maple Dijon chicken is a complete and flavorful meal, all on one pan. The chicken is tossed in a mix of seasonings, maple syrup, and mustard before it is cooked with bacon, brussels sprouts, sweet potatoes, and onions for a delicious dinner.
If you are looking for an easy dinner recipe, you are in the right place. You get your veggies, protein, and starch all in one delicious dish.
This is a perfect weeknight meal as we transition into fall. Though, it would be great any time of year.
Maple syrup and Dijon mustard compliment each other so well. It gives that kiss of sweetness without being too much.
The syrup helps to balance out the sharp flavor of the mustard. There is so much flavor in the mix. It just takes a few simple spice cabinet staples to finish the glaze.
While we are balancing flavors, sweet potatoes and brussels sprouts do the same. They both have earthy undertones, but slightly bitter sprouts go so well with the sweet potatoes and syrup.
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If you are counting calories, you can leave the bacon out. However, we totally think it is worth adding in.
Not only does it add some smoky tones, but it also adds a nice richness. Everything bakes together in perfect harmony.
Once you’ve made the recipe once or twice, feel free to make it your own. Add some red pepper flakes for spice or try chicken drumsticks instead of thighs.
Storage
Store in an airtight container in the fridge for up to 4 days.
You can also prep everything a day ahead of time. Just toss it in the glaze and put it in a plastic bag or storage container.
Just add a minute or two to the cook time to account for all of the ingredients being cold.
Sheet Pan Maple Dijon Chicken
Ingredients
- ⅔ cup pure maple syrup
- ⅓ cup Dijon mustard
- 2 Tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 bone in skin on chicken thighs
- 2 sweet potatoes
- 2 pounds Brussels sprouts
- 1 red onion
- 8 slices bacon
Instructions
- Preheat the oven to 400° and line a sheet pan with parchment paper.
- In a large bowl, mix together ⅔ cup pure maple syrup, ⅓ cup Dijon mustard, 2 Tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon salt, and 1 teaspoon ground black pepper.
- Dip each of the 4 bone in skin on chicken thighs in the maple Dijon glaze to coat. Place them on the sheet pan.
- Dice 2 sweet potatoes and 8 slices bacon. Cut 2 pounds Brussels sprouts in half and slice 1 red onion.
- Add all of the veggies and bacon to the bowl with the glaze. Toss to coat. Then spread out in an even layer around the chicken on the sheet pan.
- Bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165℉.
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Delicious and easy. My husband even ate the brussel sprouts. TX.
That’s definitely a good sign! Thank you!
Love this recipe. I bet we’ll be making it a lot
I am so happy that you like it!
I’m not fond of thighs. Do you think boneless skinless breast meat would work? Cook for shorter time?
Yes, just keep an eye on them so you don’t overcook them.
I like one-pan dinners. This one has an abundance of flavors. I would change to bell peppers and take out the brussel sprouts. Make it 4 slices of bacon.
Those sound like great adjustments!
I adore sheet pan dinners and this one, with maple and Bacon (!) sounds amazing.
I do too, thanks!
This is so full of so many things I love, including chicken and Brussels sprouts. I don’t think I’ve had chicken with maple and mustard, so that seems really interesting. Thanks!
It’s a tasty combination!