Description
A quick and flavorful weeknight meal featuring juicy chicken thighs and roasted vegetables coated in a tangy-sweet maple Dijon glaze, all cooked on one sheet pan for easy cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons real maple syrup
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1 pound baby potatoes, halved or quartered
- 3 medium carrots, chopped into 1-inch chunks
- 1 head broccoli, cut into florets
- Olive oil (for tossing vegetables)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil.
- Wash and chop potatoes and carrots into uniform half-inch chunks. Chop broccoli into florets.
- Toss potatoes and carrots with a little olive oil, salt, and pepper, then spread them on the prepared sheet pan.
- In a large mixing bowl, whisk together maple syrup, Dijon mustard, melted butter, minced garlic, dried thyme, salt, and black pepper until smooth.
- Add chicken thighs to the bowl and toss to coat evenly in the glaze.
- Arrange the glazed chicken thighs on the sheet pan in a single layer, ensuring they are not crowded.
- Roast in the preheated oven for 20 minutes.
- Remove pan from oven. Check chicken temperature (should be 165°F). Flip chicken and add broccoli florets to the pan.
- Return to oven and roast for another 5-10 minutes until broccoli is tender-crisp and chicken is cooked through.
- Optional: Broil for 1-2 minutes to caramelize the glaze, watching closely to prevent burning.
- Let chicken rest for 5 minutes before serving.
Notes
Ensure vegetables are cut into uniform sizes for even cooking. Add broccoli in the last 10 minutes to prevent it from becoming mushy. Use a meat thermometer to ensure chicken reaches 165°F. If using skin-on thighs, pat them dry for crispier skin. This recipe is naturally gluten-free if using certified GF maple syrup and checking mustard labels.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 18
- Sodium: 320
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, maple dijon chicken, weeknight meals, easy chicken recipe, fall recipes, one pan meal, healthy dinner