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–+ servings

Sheet-pan Chicken with Maple Dijon Sauce

5 from 1 vote
Serves: 4 -6
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Ingredients

Chicken Thighs

  • 1 1/2 lbs boneless chicken thighs about 6 pieces
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle powder or smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Olive oil

Veggie Sheet-pan

  • 1 lb brussels sprouts
  • 4 large carrots peeled. I used rainbow carrots
  • 2 sweet potatoes peeled
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chipotle powder or smoked paprika
  • Olive oil

Maple Dijon Sauce

  • 2 tbsp dijon mustard
  • 2 tbsp pure maple syrup
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • Pinch of salt & pepper

Directions

  1. Preheat the oven to 400 F. Line a large sheet-pan with parchment paper.
  2. Trim the stems off of the brussels sprouts and slice them in half. Chop the carrots into 2" rounds. Slice the sweet potatoes into rounds, then cut in half.
  3. Add the veggies to the sheet pan and drizzle with olive oil. Season with 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp chipotle powder. Toss well to combine.
  4. Bake the vegetables for 20 minutes.
  5. While the veggies bake, add the chicken thighs to a bowl and toss with olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp chipotle pepper and 1/4 tsp salt & pepper.
  6. After 20 minutes, remove the tray of vegetables from the oven and place the chicken onto the tray.
  7. Finish baking for another 25 minutes. Set the tray under the broiler for 2-3 minutes at the end to brown.
  8. Whisk together your sauce ingredients until smooth. Serve over the chicken and veggies and top with fresh herbs.