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Sheet Pan Maple-Dijon Chicken

Sheet Pan Maple Dijon Chicken with potatoes and broccoli
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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

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  • 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

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, black pepper, and salt until smooth.
  3. Place chicken in a large bowl and pour about two-thirds of the maple dijon marinade over it, tossing to coat thoroughly.
  4. In a separate bowl, toss the halved baby potatoes, broccoli florets, carrot coins, and bell pepper slices with the remaining marinade.
  5. 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.
  6. Bake for 20-25 minutes, or until chicken reaches 165°F internally and vegetables are tender with slightly crispy edges.
  7. 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.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-maple-dijon-chicken/