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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, trimmed and halved - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh thyme leaves, for garnish I use boneless, skinless chicken thighs for their flavor and tenderness. You can swap these for chicken breasts if you prefer. Just remember, breasts may dry out more easily. For the Brussels sprouts, look for firm, green ones. If you can’t find them, use green beans or broccoli as a substitute. Dijon mustard adds a nice tang. You can use yellow mustard, but it won’t have the same bite. Pure maple syrup gives sweetness. If you want, honey can be a good choice, too. To make this dish shine, keep a few staples on hand: - Olive oil: for healthy fats and flavor. - Garlic powder: it adds depth without the fuss of fresh garlic. - Onion powder: it enhances the overall taste. - Fresh thyme: it gives a fragrant touch and brightens the dish. With these ingredients ready, you can create a meal that is delicious and easy to make. Enjoy this delightful dish with your loved ones! First, you need to preheat your oven. Set it to 425°F (220°C). This high heat helps cook the chicken and sprouts quickly. Next, grab a large baking sheet. Line it with parchment paper. This makes cleanup a lot easier later. In a small bowl, combine the Dijon mustard and pure maple syrup. Add olive oil, garlic powder, onion powder, salt, and pepper too. Whisk all these ingredients together until they mix well. This sauce adds a sweet and tangy flavor to your dish. Place the chicken thighs on the baking sheet. Brush a good amount of the maple Dijon sauce on each thigh. Don't waste any sauce! Next, add the halved Brussels sprouts to the sheet. Drizzle the rest of the sauce over them. Toss the sprouts so they get coated evenly. Make sure everything spreads out in one layer. This helps it cook evenly. Now, you are ready to roast! Pop the baking sheet into the oven for 25 to 30 minutes. Check that the chicken reaches 165°F (75°C) inside. The Brussels sprouts should also be tender and caramelized. Once done, let it rest for a few minutes. Garnish with fresh thyme leaves for a nice touch. To make juicy chicken thighs, start with fresh meat. Use bone-in thighs for even more flavor. When you marinate, let them soak in the maple Dijon sauce for at least 30 minutes. This helps the flavors sink in. Cook the chicken until it reaches 165°F. This keeps the meat moist and tender. For roasted Brussels sprouts, trim and halve them before cooking. This helps them cook evenly. Toss them in the maple Dijon sauce, ensuring they are well coated. Spread them out on the baking sheet in a single layer. This allows them to roast nicely and develop a caramelized crust. Don't overcrowd the pan, as this can lead to steaming instead of roasting. Feel free to change the spices in this recipe. For a kick, add a pinch of red pepper flakes. You can also swap garlic powder for fresh minced garlic for a stronger flavor. Experiment with herbs like rosemary or oregano. This way, you can make the dish uniquely yours! {{image_2}} You can switch the chicken for other proteins. Try using turkey thighs for a leaner option. Pork tenderloin also works well, giving a different flavor. Firm tofu is a great plant-based choice. Just ensure you adjust the cooking time. Aim for a nice golden crust on each protein. Brussels sprouts are great, but you can add more veggies. Carrots bring a sweet touch, while bell peppers add color. Sweet potatoes give a hearty feel and work well with the sauce. Just cut them into even pieces. Mix them in with the chicken and Brussels sprouts for a colorful plate. The maple Dijon sauce is tasty, but you can try others. A honey garlic sauce adds a nice sweetness. Soy sauce mixed with sesame oil gives an Asian twist. For a kick, add some hot sauce to your mix. Experimenting with flavors can make this dish your own! To store leftovers, let the chicken and sprouts cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the chicken from the sprouts, if possible. This helps keep each item fresh. When you're ready to eat, preheat your oven to 350°F (175°C). Place the chicken and sprouts on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use a microwave for quick reheating. Just make sure to cover the food to avoid drying it out. To freeze leftovers, place the chicken and sprouts in freezer-safe bags. Be sure to remove as much air as possible. Label the bags with the date. You can freeze them for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner. They cook a bit faster, so check them early. The flavor will still be great. Just make sure to brush them well with the sauce. You can serve this dish with rice or quinoa. Both add a nice texture. A fresh salad also pairs well. You might enjoy a side of mashed potatoes for comfort. Consider crusty bread to soak up the sauce too. Leftovers will last about three to four days in the fridge. Store them in an airtight container. Make sure to keep the chicken and sprouts together. This keeps the flavors nice and strong. If you want, you can also freeze them for up to three months. This blog post covered how to make a tasty sheet-pan meal. We discussed the best ingredients, including useful pantry items. I provided clear steps for cooking and making good sauce. You also learned tips for juicy chicken and perfect veggies. I shared easy ways to add your twist and how to store leftovers. In summary, this dish is simple and flexible. You can create your own version with the helpful ideas given. Enjoy cooking and have fun experimenting!

Sheet-Pan Maple Dijon Chicken & Sprouts

Savor the deliciousness of Sheet-Pan Maple Dijon Chicken & Sprouts in just one simple dish! This easy recipe combines tender chicken thighs with sweet and tangy Brussels sprouts, all drizzled with a mouthwatering maple Dijon sauce. Perfect for a weeknight dinner, it’s ready in about 40 minutes. Click through to discover how to create this flavorful meal your whole family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, trimmed and halved

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh thyme leaves, for garnish

Instructions
 

Preheat the oven to 425°F (220°C) and line a large baking sheet 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 until well combined.

      Place the chicken thighs on the prepared baking sheet and brush a generous amount of the maple Dijon mixture over the top of each thigh.

        Add the halved Brussels sprouts to the baking sheet and drizzle the remaining maple Dijon sauce over them. Toss the sprouts to coat evenly.

          Spread the chicken and sprouts out in a single layer on the baking sheet.

            Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.

              Once cooked, remove the baking sheet from the oven and let it rest for a few minutes.

                Garnish with fresh thyme leaves before serving for an aromatic touch.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4