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For this dish, I use 4 bone-in chicken thighs, skin-on. The skin adds flavor and helps keep the chicken juicy while it cooks. The bone-in type also gives more taste to the meat. You can use other cuts, but I love the flavor of thighs. The marinade is where the magic happens! You'll need: - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste This mix brings a sweet and tangy taste. The mustard adds a nice kick, while the maple syrup gives a sweet touch. The olive oil helps blend everything and keeps the chicken moist. I add 2 cups Brussels sprouts, trimmed and halved, 2 cups baby carrots, and 1 large red bell pepper, sliced. These veggies not only taste great, but they also look colorful on the plate. The Brussels sprouts get crispy, the carrots are sweet, and the bell pepper adds crunch. You can swap in other veggies too, like broccoli or zucchini, if you prefer. First, you need to set your oven. Preheat it to 400°F (200°C). This step is key for even cooking. Next, grab a large sheet pan. Line it with parchment paper. This makes cleanup a breeze. Now, let’s make the marinade. In a small bowl, mix together 2 tablespoons of Dijon mustard and 3 tablespoons of pure maple syrup. Add 1 tablespoon of olive oil. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season it all with salt and pepper. Whisk until smooth. This mix will give your chicken a lovely flavor. Take the chicken thighs and place them skin side up on the sheet pan. Brush half of the marinade over the chicken. Make sure to coat each piece well. In a large bowl, add 2 cups of halved Brussels sprouts, 2 cups of baby carrots, and 1 large sliced red bell pepper. Drizzle the rest of the marinade over the veggies. Toss them to coat evenly. Now, arrange the veggies around the chicken on the sheet pan. Your oven is ready. Slide the pan in and roast for 35-40 minutes. Check that the chicken reaches 165°F (75°C) inside. The skin should be crispy, and the veggies tender and caramelized. Once done, take it out and let it rest for 5 minutes. If you like, sprinkle fresh thyme on top before serving. Enjoy your meal! To get that nice, crispy skin on your chicken, start with bone-in thighs. The skin holds moisture and flavor. Pat the skin dry with paper towels to remove excess moisture. This small step helps the skin crisp up. When you brush on the marinade, make sure to cover the skin well. The olive oil in the marinade also aids in crisping. Roast the chicken skin side up. This allows heat to circulate evenly. Bake at 400°F for 35-40 minutes to reach the perfect texture. For great veggie texture, cut them evenly. This ensures all pieces cook at the same rate. I love using Brussels sprouts, carrots, and bell peppers for color and taste. Toss them in the remaining marinade before baking. This adds flavor and helps them caramelize. Spread the veggies around the chicken on the pan. This way, they absorb some of that chicken flavor. Watch them closely as they roast. You want them tender but not mushy. Want to boost flavors? Try adding fresh herbs like rosemary or thyme. You can mix them into the marinade for depth. Lemon juice also brightens the dish. Just a tablespoon in the marinade adds a zesty kick. For a spicy twist, sprinkle red pepper flakes on the veggies. You can even swap Dijon mustard for spicy brown mustard if you like heat. This simple change makes the dish more exciting. Enjoy experimenting with these options to find your favorite flavor combo! {{image_2}} You can switch up the chicken for different proteins. Try bone-in pork chops or salmon fillets. These options cook well in the oven. Each protein will absorb the tasty marinade. Just make sure to adjust the cooking time. Salmon cooks faster, while pork may need a bit longer. Feel free to mix in your favorite veggies. Zucchini, sweet potatoes, or green beans all work great. You can even use frozen vegetables for quick prep. Just remember to cut them into similar sizes. This helps them cook evenly. Each vegetable adds its own flavor and texture. You can change the marinade to match your taste. Add a splash of soy sauce for a savory twist. Try using honey instead of maple syrup for a different sweetness. For a spicy kick, mix in some red pepper flakes. This recipe is flexible; make it your own! To keep leftover Sheet Pan Maple Dijon Chicken and veggies fresh, place them in a sealed container. Store them in the fridge for up to three days. Make sure to let the food cool down before sealing it. This helps prevent moisture buildup, which can make the food soggy. When you're ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep them moist. Heat for about 20 minutes or until warmed through. You can also use a microwave if you're in a hurry. Just heat in short bursts, stirring in between, until hot. If you want to save your meal for later, freezing works well too. Let the chicken and veggies cool completely. Then, place them in freezer-safe bags or containers. Make sure to remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When you're ready to eat, thaw overnight in the fridge and reheat as described above. Yes, you can use boneless chicken. It cooks faster than bone-in chicken. I recommend adjusting the cooking time to about 25-30 minutes. Make sure to check the internal temperature. Boneless chicken should reach 165°F (75°C) to be safe to eat. This option is great if you prefer easier eating. You can use honey as a substitute for maple syrup. It adds a sweet touch too. You can also try agave nectar or brown sugar. If you want a less sweet flavor, use balsamic vinegar. Just keep in mind that each option changes the taste a bit. The chicken is done when it reaches 165°F (75°C). Use a meat thermometer to check the thickest part. You want the skin to be crispy and golden brown. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Always ensure it is cooked through for safety! This post covers how to make a delicious chicken and veggie dish. We explored the ingredients, step-by-step cooking, and tips for the best results. You can adapt the recipe with alternative proteins and veggies. I shared storage tips to keep your meal fresh and tasty. Remember, cooking should be fun, so don’t be afraid to try new flavors. Enjoy your meal and impress your friends with your skills!

Sheet Pan Maple Dijon Chicken & Veggies

Discover the deliciousness of Sheet Pan Maple Dijon Chicken & Veggies! This simple recipe features juicy chicken thighs roasted with vibrant Brussels sprouts, sweet baby carrots, and colorful red bell peppers, all drizzled in a mouthwatering maple Dijon marinade. Perfect for a weeknight dinner, you can prepare it in just 15 minutes. Click to explore this easy recipe that brings flavor and convenience to your table!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

2 cups Brussels sprouts, trimmed and halved

2 cups baby carrots

1 large red bell pepper, sliced

Fresh thyme, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper to create the marinade.

      Place the chicken thighs on the sheet pan, skin side up. Brush half of the marinade over the chicken, making sure to cover each piece generously.

        In a large bowl, combine the Brussels sprouts, baby carrots, and red bell pepper. Drizzle the remaining marinade over the vegetables and toss until they are evenly coated.

          Arrange the vegetables around the chicken on the sheet pan.

            Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The vegetables should be tender and caramelized.

              Remove the sheet pan from the oven and let it rest for 5 minutes.

                Optionally, garnish with fresh thyme before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4