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- 4 boneless, skinless chicken thighs - 1/4 cup maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon olive oil I love using chicken thighs for this dish. They stay juicy and tender. The maple syrup adds a sweet touch, which pairs well with the tangy Dijon mustard. Olive oil helps to meld all the flavors together. - 2 cups Brussels sprouts, halved - 2 medium sweet potatoes, peeled and cubed - 1 large red onion, cut into wedges Fall veggies bring warmth to this meal. Brussels sprouts add crunch, while sweet potatoes give a nice sweetness. The red onion adds a lovely flavor when roasted, making the dish colorful and tasty. - 1 teaspoon garlic powder - 1 teaspoon dried thyme - Salt and pepper to taste Garlic powder gives a nice depth to the flavor. Dried thyme adds an earthy taste that complements the chicken and veggies. Salt and pepper are essential to enhance all the flavors in this dish. To start, grab a small bowl. Whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, dried thyme, salt, and pepper. This mix will be your marinade. The flavors blend well and create a great taste. Next, take the chicken thighs and place them in a large bowl. Pour half of the marinade over the chicken. Toss the chicken so it is well-coated. Set it aside to marinate for at least 15 minutes. This step is key for juicy, flavorful chicken. Now, let’s prep the vegetables. In another bowl, combine the halved Brussels sprouts, cubed sweet potatoes, and onion wedges. These veggies add color and taste to the dish. Drizzle the remaining marinade over the veggies. Toss them gently to ensure they are evenly coated. This will help bring out their natural sweetness when roasted. Next, it’s time to assemble everything on a sheet pan. First, preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs in the center of the pan. Spread the seasoned vegetables around the chicken in a single layer. This layout allows even cooking and makes for a beautiful presentation. Place the sheet pan in the preheated oven. Roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when it’s done. The veggies will be tender and slightly caramelized. Enjoy the aroma as it fills your kitchen! For the best flavor, marinate the chicken for at least 15 minutes. If you have more time, let it sit for up to an hour. This gives the flavors time to seep into the meat. Adjust the flavor to your taste. Want it sweeter? Add more maple syrup. Prefer more tang? Put in extra Dijon mustard. To get that perfect caramelization, spread the veggies out in a single layer. This helps them roast evenly. Keep an eye on the chicken. It should reach an internal temperature of 165°F (75°C). Check the veggies too. They should be tender and slightly browned. For a beautiful dish, serve directly from the sheet pan. It looks rustic and inviting. You can also plate the chicken and vegetables separately. Drizzle extra marinade over for more flavor. Pair this meal with a fresh salad or crusty bread for a complete feast. {{image_2}} You can change up the veggies based on the season. For spring, use asparagus or snap peas. In summer, bell peppers and zucchini are great. In winter, consider carrots or parsnips. They all add unique flavors. For chicken cuts, try using chicken breasts or drumsticks. Breasts are leaner, while drumsticks provide more flavor. Just adjust the cooking time as needed. To boost flavor, add spices like paprika or cumin. Fresh herbs like rosemary or sage also work well. They can give your dish a nice twist. You can switch mustards too. Try whole grain mustard for a chunky texture. Spicy brown mustard adds a kick. Each choice changes the dish's taste. To make this dish gluten-free, ensure your Dijon mustard is gluten-free. Most brands are, but check the label. For a vegan version, replace chicken with chickpeas or tofu. Marinate them just like the chicken. Use maple syrup for sweetness. Add more veggies for a hearty meal. To keep your leftovers fresh, store them in an airtight container. This prevents moisture loss and keeps flavors intact. You can place the chicken and veggies together or separately. Refrigerate within two hours of cooking. Leftovers stay good for up to three days in the fridge, so make sure to enjoy them soon! If you want to save some for later, freeze cooked portions. Allow the dish to cool completely before packing it in freezer-safe bags. Press out as much air as you can to prevent freezer burn. It can last in the freezer for about three months. When you're ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) or in a microwave until hot throughout. To save time on busy nights, prep your ingredients ahead. Chop the Brussels sprouts, sweet potatoes, and red onion a day in advance. Store them in the fridge until you are ready to cook. You can also marinate the chicken the night before. This way, you only need to assemble everything when it's time to cook. For bulk cooking, double the recipe and freeze half for a quick meal later! Cooking chicken thighs in the oven takes about 25 to 30 minutes at 400°F (200°C). Make sure to check that the chicken reaches an internal temperature of 165°F (75°C). This ensures that the meat is safe to eat and juicy. Using a meat thermometer helps you get this right every time. Yes, you can use frozen chicken thighs. Just remember to thaw them first. You can do this in the fridge overnight or in cold water for a quicker option. Once thawed, follow the marinating and cooking steps as usual. Make sure to adjust the cooking time slightly, as frozen chicken may need a few extra minutes. You can swap in many seasonal vegetables. Consider using carrots, parsnips, or butternut squash. These veggies add different flavors and textures. Just cut them to similar sizes for even cooking. You can explore your local market for fresh options. To add heat, mix in some red pepper flakes or cayenne pepper with the marinade. You can also drizzle some hot sauce on the chicken before serving. For a smoky flavor, try adding chipotle powder. Adjust the heat level to match your taste! This blog post covers a delicious chicken and vegetable recipe. We explored the main ingredients like chicken thighs and seasonal veggies. I guided you through prepping the marinade and roasting everything to perfection. With helpful tips and fun variations, you can tailor this dish to your taste. In the end, this meal is simple yet tasty. You can enjoy it fresh or save leftovers. So, gather your ingredients and start cooking! You'll love the flavors and ease of this dish.

Sheet-Pan Maple Dijon Chicken with Fall Veggies

Delight your taste buds this fall with our Sheet-Pan Maple Dijon Chicken with Fall Veggies! This easy recipe pairs juicy chicken thighs with caramelized Brussels sprouts, sweet potatoes, and red onions, all drizzled in a delicious maple Dijon marinade. Perfect for a cozy dinner, it's healthy and hassle-free. Click through for the full recipe and make your next meal memorable! #SheetPanDinner #FallRecipes #EasyCooking #HealthyEats
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup maple syrup

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

2 cups Brussels sprouts, halved

2 medium sweet potatoes, peeled and cubed

1 large red onion, cut into wedges

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

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

      In a large bowl, add the chicken thighs and pour half of the marinade over them. Toss to coat well, then set aside to marinate for at least 15 minutes.

        While the chicken is marinating, prepare the vegetables. In another bowl, combine the Brussels sprouts, sweet potatoes, and red onion. Drizzle with the remaining marinade and toss to combine.

          On a large sheet pan, arrange the marinated chicken thighs in the center and spread the vegetables around them in a single layer.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and slightly caramelized.

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

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken and vegetables separately, drizzling extra marinade over for added flavor.