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Sheet Pan Supper with Chicken
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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!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Sheet Pan Supper
Cuisine: American
Calories: 0kcal


  • ½ cup pure maple syrup
  • 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
  • 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