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

Preheat the oven to 375 degrees F (190 degrees C).

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.

When the chicken and potatoes reach the 15-minute mark, put the Brussels sprouts in the oven. Roast for 10 to 15 minutes until the veggies are lightly browned and the chicken has reached an internal temperature of 165 degrees F (74 degrees C), then serve.