Description
A cozy and flavor-packed sheet pan meal featuring juicy chicken thighs roasted in a sticky maple glaze alongside caramelized sweet potatoes and crispy Brussels sprouts. Finished with a sprinkle of sesame seeds and smoky bacon, it’s sweet, savory, and effortlessly satisfying.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 medium sweet potatoes, cut into wedges
- 1 cup Brussels sprouts, halved
- 1 small red onion, cut into wedges
- 2 slices cooked bacon, chopped (optional)
- 1 tsp sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, soy sauce, garlic, paprika, salt, and pepper.
- Place chicken thighs on the baking sheet and brush with half the maple mixture.
- Arrange sweet potato wedges, Brussels sprouts, and red onion around the chicken. Drizzle remaining maple mixture over the veggies and toss to coat.
- Roast for 35–40 minutes, or until the chicken is golden and cooked through, and the veggies are tender and slightly caramelized.
- Sprinkle with chopped bacon and sesame seeds before serving.
Notes
- Feel free to substitute the bacon with a vegetarian alternative for a meatless version.
- For extra crispy chicken skin, broil the chicken for the last 2-3 minutes of roasting.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 14g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 100mg
