Sheet Pan Mustard-Maple Chicken Thighs with Potatoes and Brussels Sprouts

In a small bowl, combine 2 tablespoons of Olive Oil (2 Tbsp) with the Dijon Mustard (2 Tbsp) , Maple Syrup (2 Tbsp) , 1 tsp Dried Rosemary (1 tsp) , ½ tsp Salt (1/2 tsp) , and ¼ tsp Ground Black Pepper (1/4 tsp) .

Set the Boneless, Skinless Chicken Thighs (1.5 lb) on a rimmed baking sheet. Brush the chicken thighs with the mixture with a basting brush or use the back of a spoon to spread it on top.

In a small bowl, toss together the Yukon Gold Potatoes (3 cups) with 1 Tbsp Olive Oil (1 Tbsp) , ½ tsp Dried Rosemary (1/2 tsp) , ¼ tsp Salt (1/4 tsp) , and ¼ tsp Ground Black Pepper (1/4 tsp) . Position the potatoes around the chicken and bake for 15 minutes.

In that same small bowl, toss the Brussels Sprouts (3 cups) with 1 Tbsp Olive Oil (1 Tbsp) , ¼ tsp Salt (1/4 tsp) , and ¼ tsp Ground Black Pepper (1/4 tsp) . Transfer to a smaller sheet pan.