Sheet Pan Maple Dijon Chicken Thighs

$- 6 bone-in, skin-on chicken thighs - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 pound baby potatoes, halved - 2 cups green beans, trimmed Gathering the right ingredients is key to making this dish shine. First, you need chicken thighs. I love using bone-in, skin-on thighs for their flavor and juiciness. The skin crisps up so nicely, adding texture. The next star ingredients are pure maple syrup and Dijon mustard. They create a sweet and tangy marinade that really lifts the chicken. You’ll also want some olive oil to add richness. Garlic brings in a bold flavor that pairs well with the other ingredients. Smoked paprika gives a nice warmth, while dried thyme adds that herbaceous touch. Don’t forget to season with salt and pepper for balance. For the veggies, I recommend baby potatoes and green beans. The potatoes become tender and absorb all the lovely flavors from the chicken. The green beans add a pop of color and crunch. This mix brings both taste and nutrition to your meal. - Preheat the oven to 425°F (220°C). - In a large bowl, mix together: - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste The marinade is key to the flavor. Maple syrup adds sweetness, while Dijon mustard brings tang. Olive oil keeps the chicken juicy. - Coat the chicken thighs well with the marinade. - Let them marinate for at least 15 minutes. This step is important. It allows the chicken to soak up all those tasty flavors. If you have more time, marinate for up to an hour. - Toss halved baby potatoes with olive oil, salt, and pepper. - Spread them out on a large baking sheet. - Nestle the marinated chicken thighs among the potatoes. - Bake for 25 minutes. The potatoes turn golden and crispy as they cook. They soak up the juices from the chicken, making them extra tasty. - After 25 minutes, add green beans to the baking sheet. - Toss them lightly with the chicken juices. - Bake for another 15-20 minutes. This step adds a nice crunch. The green beans pair well with the chicken and potatoes. - If you want extra crispiness, broil for 2-3 minutes. - Keep an eye on them to avoid burning. - Let the dish rest for a few minutes before serving. Resting allows the juices to settle. Enjoy your delicious Sheet Pan Maple Dijon Chicken Thighs! Marinate your chicken thighs for at least 15 minutes. For a deeper flavor, go for one hour. This time allows the flavors to soak in well. If you have leftover marinade, store it in the fridge. Use an airtight container to keep it fresh. Always remember, never reuse marinade that has touched raw chicken without cooking it first. To get crispy chicken skin, bake your thighs skin-side up. The high heat of 425°F helps render the fat, making the skin crispy. For an extra crunch, broil them for 2-3 minutes at the end. Watch them closely to avoid burning. Let your chicken rest for a few minutes after cooking. This step keeps the juices inside and helps with the texture. You need a few essential tools for this recipe. A large mixing bowl is great for marinating the chicken. A rimmed baking sheet is best for even cooking. Use a whisk to mix the marinade well. I also recommend using a meat thermometer. It helps ensure your chicken reaches 165°F, which is safe to eat. Having these tools makes cooking easier and more fun! {{image_2}} You can switch the chicken thighs for chicken breasts or tofu. Chicken breasts will cook faster, so check them sooner. Tofu is a great option for a vegetarian meal. For veggies, feel free to swap in carrots, bell peppers, or broccoli. Each option will add its own flavor and texture. To make your dish pop, try adding spices like cumin or rosemary. Fresh herbs like parsley or basil can also add a nice touch. If you want a different glaze, honey mustard or teriyaki sauce work well. These flavors will bring new life to the chicken. This dish pairs well with rice or quinoa for a filling meal. You could also serve it with a crisp salad for a light touch. Other side options include roasted veggies or garlic bread. Each of these will complement the chicken and make your meal special. To keep your Sheet Pan Maple Dijon Chicken Thighs fresh, use airtight containers. Glass or plastic containers work well. Make sure the chicken and veggies cool down first. Store them in the fridge for up to four days. For the best results, reheat leftovers in the oven. Set your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 to 20 minutes. To keep the skin crispy, try broiling for a few minutes at the end. You can freeze leftover chicken and vegetables too. Use freezer-safe bags or containers. Remove as much air as possible. They can stay in the freezer for up to three months. To thaw, place them in the fridge overnight. Reheat them in the oven to keep the flavor and texture. You should marinate the chicken for at least 15 minutes. This helps the flavors sink in. For more flavor, try marinating for up to 1 hour. Yes, you can use boneless chicken thighs. Cook them for about 20-25 minutes instead of 25. Keep an eye on them, as they cook faster. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. Use a meat thermometer to check. Yes, you can prepare this dish in advance. Marinate the chicken and store it in the fridge. You can also cook it and store the leftovers. This recipe combines chicken, potatoes, and green beans for a balanced meal. You learned how to create a tasty marinade and the importance of marinating. Achieving crispy chicken skin is also important. Remember, you can customize flavors and adjust ingredients to suit your taste. Store leftovers properly and follow reheating tips for the best results. Enjoy making this dish and savor every bite!$

Sheet Pan Maple Dijon Chicken Thighs

Discover the deliciousness of sheet pan maple Dijon chicken thighs cooked to perfection! This easy recipe combines juicy chicken thighs with sweet maple syrup, tangy Dijon mustard, and fresh veggies for a meal that's bursting with flavor. Perfect for a weeknight dinner, it’s ready in just an hour! Click through to find step-by-step instructions and savor this delightful dish that your whole family will love.

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Ingredients

6 bone-in, skin-on chicken thighs

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 pound baby potatoes, halved

2 cups green beans, trimmed

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the maple syrup, Dijon mustard, olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper. Whisk until well incorporated.

Add the chicken thighs to the bowl, coating them well with the marinade. Let them marinate for at least 15 minutes (or up to 1 hour for more flavor).

On a large rimmed baking sheet, arrange the halved baby potatoes in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Nestle the marinated chicken thighs among the potatoes on the baking sheet, skin side up.

Bake in the preheated oven for 25 minutes.

After 25 minutes, add the green beans to the baking sheet, tossing them lightly with the juices from the chicken and potatoes.

Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

For an extra crispy skin, broil for 2-3 minutes at the end, watching closely to avoid burning.

Remove from the oven and let rest for a few minutes before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4