Golden Hour Chicken Sheet Pan Dinner
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- Optional garnish: chopped parsley or thyme
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Toss the sweet potatoes and Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them evenly around the edges of the pan.
- In a small bowl, whisk together the maple syrup, Dijon mustard, garlic, smoked paprika, remaining 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Place the chicken thighs in the center of the pan and brush them generously with the maple-Dijon glaze.
- Bake for 25–30 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are caramelized and tender.
- Drizzle the pan juices over everything before serving and garnish with chopped parsley or thyme if desired.