Empty My Fridge
Easy Maple Dijon Chicken Sheet Pan Dinner
Ingredients
- Maple syrup½ cups
- Extra virgin olive oil⅓ cups
- Dijon mustard⅓ cups
- Salt2 tsp
- Smoked paprika1 tsp
- Black pepper · ground
- Thyme4 tbsp
- Chicken drumstick4–6
- Chicken thigh4
- Sweet potato2
- Brussels sprout1 ½–2 lb
- Shallot2–3
- Bacon · smoked6 slices
Instructions
- Preheat the oven to 425°F (218°C).
- Whisk together the maple syrup, Dijon mustard, olive oil, thyme, salt, pepper and smoked paprika until smooth.
- Put the chicken in a bowl or dish, pour in half the glaze and turn to coat. Cover and refrigerate (this can be done the day before).
- Peel and cut the sweet potatoes into 1-inch chunks. Halve the Brussels sprouts. Thinly slice the shallots. Dice the bacon.
- Toss the sweet potatoes, sprouts, bacon and shallots with the remaining glaze, then spread them on a large lined baking sheet.
- Lay the chilled chicken over the vegetables. Brush any leftover glaze over the chicken and sprinkle with the remaining thyme.
- Roast uncovered for about 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Rest the chicken for about 10 minutes before serving.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
ShallotChicken thighBaconSweet potatoChicken drumstickBrussels sprout
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