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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1 cup baby carrots - 1 bell pepper, sliced (any color) - 1 red onion, cut into wedges For the marinade, you will need: - 1/4 cup pure maple syrup - 3 tablespoons Dijon mustard - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) - 1 teaspoon smoked paprika - Salt and pepper to taste - You can swap vegetables based on what you have. Try zucchini, sweet potatoes, or green beans. - Feel free to add herbs like thyme or oregano. A pinch of cayenne adds heat. - To serve more people, double the chicken and veggies. - For fewer servings, halve the recipe. This dish is easy to scale up or down. First, you need to preheat your oven to 425°F (220°C). This high heat helps cook everything quickly and gives the chicken a nice crust. Next, prepare the marinade. In a medium bowl, whisk together 1/4 cup of pure maple syrup, 3 tablespoons of Dijon mustard, 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon of chopped fresh rosemary, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Mix it well until you have a smooth blend. To marinate properly, take 4 boneless, skinless chicken thighs and place them in a large resealable bag or bowl. Pour half of your marinade over the chicken. Make sure each piece is well coated. Seal the bag or cover the bowl tightly. Let the chicken marinate in the fridge for at least 30 minutes. If you want more flavor, you can let it sit for up to 2 hours. While the chicken marinates, prep your veggies. Take 2 cups of halved Brussels sprouts, 1 cup of baby carrots, 1 sliced bell pepper, and 1 red onion cut into wedges. In a large bowl, toss the veggies with the remaining marinade. Make sure they are evenly coated. For even cooking, cut the vegetables into similar sizes. This way, they will cook at the same rate. Now it’s time to arrange your dish on the sheet pan. Line a large sheet pan with parchment paper for easy clean-up. Place the marinated chicken on one side of the pan. Spread the veggies on the other side in a single layer. Avoid crowding them to ensure even cooking. Place the pan in your preheated oven and roast everything for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the veggies should be tender and caramelized. You may want to broil them for the last 2-3 minutes to add extra crispiness. Once everything is cooked, let the dish rest for about 5 minutes before serving. This helps the juices settle. For a beautiful presentation, you can serve directly from the sheet pan or transfer it to a large platter. Drizzle any remaining pan juices over the dish for added flavor. Garnish with fresh herbs for a pop of color. Enjoy your meal! To make the marinade even better, add some orange juice or a splash of soy sauce. These flavors give a nice twist. You can also try adding a bit of ginger for warmth. Balancing sweetness and tang is key. Use more mustard if you like it tangy, or more maple syrup if you prefer sweetness. To ensure even cooking, cut the veggies to a similar size. This helps them roast at the same rate. Place the chicken and veggies in a single layer on the sheet pan. Use a meat thermometer to check the chicken. The safe internal temperature is 165°F (74°C). This step keeps your meal safe and tasty. For easy sheet pan clean-up, line your pan with parchment paper. It catches drips and makes washing up simple. After cooking, let the pan cool before washing. For storage, use airtight containers. Store leftovers in the fridge for up to three days. This keeps your meal fresh and ready to enjoy again. {{image_2}} You can switch the chicken thighs for other meats. Try turkey thighs for a leaner choice. They cook similarly, so the recipe works well. You could also use chicken breasts. Just remember, they cook faster. So keep an eye on them. For a vegetarian option, use tofu or tempeh. Marinate them just like the chicken. They soak up the flavors well. Another choice is chickpeas; they are hearty and filling. Using seasonal veggies can change the dish's taste. In spring, try asparagus or snap peas. They add a fresh crunch. In summer, use zucchini or cherry tomatoes for bright colors. In the fall, sweet potatoes or butternut squash are perfect. They bring sweetness and warmth. For winter, consider root veggies like parsnips or rutabagas. They roast beautifully and add depth. Spices can really change this dish. Try adding cumin for a warm flavor. Or use curry powder for a fun twist. If you like heat, add red pepper flakes for a kick. You can also play with sauces. Instead of maple syrup, try honey or agave. For a tangy twist, mix in balsamic glaze or soy sauce. Each option gives a unique flavor to your meal. To keep your Maple Mustard Chicken and veggies fresh, store them in an airtight container. This helps lock in flavor and moisture. Place the container in the fridge. Your leftovers will last for about three to four days. For meal prep, you can freeze the chicken and veggies. Let them cool before packing. Use freezer bags or containers for best results. Label them with the date. When ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) until warmed through. Don't let your leftovers go to waste! Toss leftover chicken into salads or wraps. You can also make a tasty stir-fry with any extra veggies. If you have leftover marinade, use it to create a dipping sauce or glaze for your next dish. Yes, you can use frozen chicken thighs. First, thaw them safely in the fridge overnight. If you're short on time, use the cold water method. Place the chicken in a sealed bag and submerge it in cold water. Change the water every 30 minutes until thawed. Once thawed, marinate the chicken as the recipe directs. Marinate for at least 30 minutes for the best flavor. If you have time, marinate for up to 2 hours. This dish pairs well with a variety of sides. Consider serving it with: - Brown rice or quinoa for a hearty base. - Garlic bread for a crunchy addition. - A fresh green salad for a light touch. - Mashed potatoes for comfort food lovers. These sides will complement the sweet and tangy flavors of the chicken. Check the chicken's internal temperature using a meat thermometer. It should read 165°F (74°C). If you don't have a thermometer, look for these signs of doneness: - The juices should run clear when pierced. - The meat should no longer be pink near the bone. - The chicken should feel firm to the touch. Make sure to test the thickest part of the thigh. Yes, you can prepare this dish in advance. Marinate the chicken and chop the veggies a day before. Store them in the fridge until you're ready to cook. This saves time on busy days. You can also cook the entire dish ahead of time. Just reheat it in the oven at 350°F (175°C) until warmed through. Absolutely! The sweet maple and tangy mustard mix appeal to many kids. If your child prefers milder flavors, reduce the Dijon mustard. You can also swap the veggies for their favorites, like peas or corn. The easy prep makes this recipe fun to cook together as a family. This recipe for Maple Mustard Chicken shows how easy tasty meals can be. We covered key ingredients, marinating tips, and cooking steps. I shared ways to customize flavors and prep for larger servings. Remember, cooking should be fun. Use fresh veggies and spices to make each dish unique. With practice, you’ll create meals your family will love. Now, grab your ingredients and start cooking! Enjoy your delicious creation!

Maple Mustard Chicken & Veggies Sheet Pan

Elevate your mealtime with this delicious Maple Mustard Chicken & Veggies Sheet Pan recipe! Featuring juicy chicken thighs marinated in a flavorful blend of maple syrup and Dijon mustard, paired with colorful, roasted vegetables, this dish is easy to prepare and incredibly satisfying. Perfect for busy weeknights, click through for step-by-step instructions and bring this tasty, healthy meal to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup pure maple syrup

3 tablespoons Dijon mustard

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups Brussels sprouts, halved

1 cup baby carrots

1 bell pepper, sliced (any color)

1 red onion, cut into wedges

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, rosemary, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or bowl. Pour half of the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the bowl. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

        Prep the Vegetables: While the chicken is marinating, prepare the vegetables. In a large bowl, toss Brussels sprouts, baby carrots, bell pepper, and red onion with the remaining marinade. Season with salt and pepper.

          Arrange on Sheet Pan: Line a large sheet pan with parchment paper for easy cleanup. Place the marinated chicken thighs on one side of the pan and spread the veggies on the other side in a single layer.

            Bake: Roast everything in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. You may want to broil for the last 2-3 minutes for extra crispiness.

              Serve: Once cooked, let the dish rest for 5 minutes before serving. Drizzle any remaining pan juices over the dish for extra flavor.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large platter. Garnish with fresh herbs for a pop of color. Enjoy!