Description
This Maple Dijon Chicken and Vegetables recipe combines tender, juicy chicken thighs with sweet potatoes and Brussels sprouts, all glazed in a flavorful maple and Dijon mustard sauce. Perfectly baked to a golden finish, this dish offers a delightful balance of sweetness, tanginess, and savory spices, making it an elegant yet simple meal ideal for busy weeknights.
Ingredients
Scale
Chicken and Sauce
- 2 tsp. canola oil (or avocado or grapeseed oil)
- 1 1/2 lb. boneless skinless chicken thighs
- 1/2 tsp. paprika
- 1/4 cup Dijon mustard
- 1/4 cup whole grain Dijon mustard
- 1/3 cup pure maple syrup
- 1 tbsp. apple cider vinegar
- 1/2 tsp. coarse kosher sea salt
Vegetables
- 2 cups diced sweet potatoes (3/4-inch cubes)
- 2 cups halved Brussels sprouts
- 2 tsp. canola oil (or avocado or grapeseed oil)
- Salt and ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it's ready for roasting the chicken and vegetables.
- Prepare Chicken: Spread 2 teaspoons of oil on the bottom of a large cast iron skillet or Dutch oven. Place the chicken thighs in the skillet and season them evenly with paprika for a smoky flair.
- Make Sauce: In a medium bowl, whisk together the Dijon mustard, whole grain Dijon mustard, pure maple syrup, apple cider vinegar, and coarse kosher salt until smooth to create the flavorful sauce.
- Start Baking Chicken: Spoon one third of the mustard-maple sauce over the chicken thighs. Place the skillet in the oven and bake for 10 minutes to begin cooking the chicken and infusing it with flavor.
- Add Vegetables and Sauce: Remove the skillet from the oven and spoon half of the remaining sauce on top of the chicken. Then add the diced sweet potatoes into the skillet around the chicken. Return it to the oven and bake for another 10 minutes.
- Finish Baking: Take the skillet out again and spoon the last of the sauce over the chicken and vegetables. Add the halved Brussels sprouts to the skillet. Return the skillet to the oven and continue baking for 20 minutes or until the sweet potatoes and Brussels sprouts are fork-tender and the chicken is cooked through.
- Serve: Remove the skillet from the oven and serve the maple Dijon chicken and roasted vegetables immediately while warm.
Notes
- This recipe balances sweet, tangy, and savory flavors, making it an elegant yet quick dish ideal for weeknights.
- Substitute canola oil with avocado or grapeseed oil for a slightly different flavor profile and healthy fats.
- Ensure vegetables are cut evenly for uniform cooking; 3/4-inch cubes for sweet potatoes work best.
- If you don't have a cast iron skillet or Dutch oven, use any oven-safe skillet or roasting pan.
- Leftovers can be refrigerated and reheated for a quick next-day meal.
- For extra crispiness, broil for 2–3 minutes at the end, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 20 g
- Sodium: 864 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.05 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 162 mg
