Easy Maple Mustard Chicken Thigh Sheet Pan Supper
When dinner is this delicious, and the cleanup can be done in a blink of an eye, there's no reason not to make this Easy Maple Mustard Chicken Thigh Sheet Pan Supper, tonight!
- ½ cup pure maple syrup
- 1½ tablespoon stone ground mustard
- 2 tablespoons fresh lime juice
- 1 large zip top bag
- 6-8 boneless skinless chicken thighs
- 2 medium sweet potatoes peeled and cut into 1½" pieces
- ½ pound Brussels sprouts trimmed and cut in half
- 1 tablespoon grape seed oil or other light flavored oil
- 1½ teaspoon salt
- ¼ teaspoon pepper
- pinch freshly grated nutmeg
Preheat oven to 375 degrees.
Whisk the maple syrup, mustard and lime juice in a small bowl.
Add the chicken thighs to a large zip top bag and pour in the maple syrup marinade.
Allow the chicken to marinade at least 20 minutes while you preparing the sweet potatoes and Brussels sprouts.
Place the sweet potatoes and Brussels sprouts in a large bowl.
Add the grape seed oil, salt, pepper and nutmeg to the potatoes and sprouts. Toss well to coat.
Spread the potatoes and sprouts evenly on a 9x13 sheet pan.
Add the marinated chicken to the sheet pan and discard any remaining marinade.
Season the chicken thighs with salt and pepper to taste.
Bake in a preheated oven for 40-45 minutes or until the chicken is cooked through and the vegetables are fork tender and caramelized.
Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg