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Easy Sheet Pan Maple Dijon Chicken Thighs

easy sheet pan maple dijon chicken thighs - featured image
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A one-pan wonder featuring sticky, caramelized chicken thighs and crispy Brussels sprouts coated in a maple Dijon glaze. Perfect for busy weeknights when you want something that feels special but requires minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5 pounds)
  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: fresh thyme sprigs, flaky sea salt, lemon juice for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line a sheet pan with parchment paper or aluminum foil for easier cleanup.
  2. Prep the Brussels sprouts: Trim the tough ends and remove any yellow or damaged outer leaves. Cut larger sprouts in half lengthwise; leave smaller ones whole. In a large bowl, toss with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread them out on one half of the sheet pan, leaving room for the chicken.
  3. Make the maple Dijon glaze: In a small bowl, whisk together 1/4 cup maple syrup, 3 tablespoons Dijon mustard, 1 tablespoon olive oil, and half the minced garlic. Set aside 2 tablespoons of this mixture in a separate small bowl for basting.
  4. Season the chicken thighs: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Rub the remaining minced garlic over the skin side of each thigh. Place the thighs skin-side up on the other half of the sheet pan, nestled among the Brussels sprouts.
  5. Glaze the chicken: Brush or spoon the maple Dijon glaze over the skin of each chicken thigh, making sure to coat evenly.
  6. Roast for 35-40 minutes: Place the sheet pan in the preheated oven and roast until the chicken skin is golden brown and crispy, and the Brussels sprouts are tender with charred edges. About halfway through (around the 20-minute mark), baste the chicken with the reserved glaze.
  7. Check for doneness: The chicken is ready when an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reads 165°F (74°C). If the Brussels sprouts need more time but the chicken is done, transfer the chicken to a plate and let the sprouts roast another 5-10 minutes.
  8. Rest and serve: Let the chicken rest on the sheet pan for 5 minutes before serving. Sprinkle with fresh thyme leaves, a pinch of flaky sea salt, and a squeeze of lemon juice if desired.

Notes

Pat chicken thighs dry for crispy skin. Reserve 2 tablespoons of glaze for basting halfway through. Double the Brussels sprouts if desired as they shrink during roasting. For best results, let chicken rest 5 minutes before serving. Leftovers keep for up to 4 days in the refrigerator.

Nutrition

Keywords: sheet pan dinner, maple dijon chicken, chicken thighs, Brussels sprouts, one pan meal, easy dinner, gluten-free, whole30 option

Find it online: https://daintydine.com/easy-sheet-pan-maple-dijon-chicken-thighs/