Maple Dijon Chicken & Veg Bake

Name: Maple Dijon Chicken & Veg Bake
Total time: 50 min
Yield: Serves 4
Ingredients: 6 bone-in skin-on chicken thighs; 1 lb brussels sprouts, halved; 1 large sweet potato, cut into 3/4-inch pieces; 1 small red onion, cut into wedges; 3 tbsp olive oil; 3 tbsp pure maple syrup; 2 tbsp Dijon mustard; 1 tbsp grainy mustard; 1 tbsp apple cider vinegar; 4 sprigs fresh thyme; to taste sea salt and black pepper; to finish flaky salt and chopped parsley

Serves 4
50 min

A cool-weather sheet pan. Chicken, sweet potatoes, and brussels sprouts, glossed in maple and mustard.

Ingredients

6bone-in skin-on chicken thighs
1 lbbrussels sprouts, halved
1 largesweet potato, cut into 3/4-inch pieces
1 smallred onion, cut into wedges
3 tbspolive oil
3 tbsppure maple syrup
2 tbspDijon mustard
1 tbspgrainy mustard
1 tbspapple cider vinegar
4 sprigsfresh thyme
to tastesea salt and black pepper
to finishflaky salt and chopped parsley

Steps

01
Whisk maple syrup, both mustards, vinegar, olive oil, thyme, salt, and pepper.
02
Toss chicken in half the glaze.
03
Toss vegetables in the other half.
04
Spread on a sheet pan. Place chicken skin-up over the vegetables.
05
Roast in a hot oven until the skin is dark and the vegetables are caramelized at the edges.
06
Finish with flaky salt.

By JORDAN HESS