Description
A sweet and savory sheet pan dinner with maple dijon glazed chicken and roasted vegetables that comes together in just 30 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 large carrot, sliced into coins
- 1 red bell pepper, sliced
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, black pepper, and salt until smooth.
- Place chicken in a large bowl and pour about two-thirds of the maple dijon marinade over it, tossing to coat thoroughly.
- In a separate bowl, toss the halved baby potatoes, broccoli florets, carrot coins, and bell pepper slices with the remaining marinade.
- Arrange the potatoes and carrots on the prepared baking sheet first, then place chicken pieces evenly spaced, followed by broccoli and bell peppers around them.
- Bake for 20-25 minutes, or until chicken reaches 165°F internally and vegetables are tender with slightly crispy edges.
- Remove from oven and let chicken rest for 5 minutes before serving.
Notes
For extra caramelization, broil for the final 1-2 minutes. Store leftovers in airtight container for up to 4 days. Freeze for up to 3 months. Reheat in oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg