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

9 INGREDIENTS • 6 STEPS • 40MINS

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

The trick for this perfect sheet pan chicken thigh dinner recipe is cooking in stages. Start the potatoes and chicken first, and add Brussels sprouts halfway through. This recipe is also great with sweet potatoes and broccoli instead.
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Sheet Pan Mustard-Maple Chicken Thighs with Potatoes and Brussels Sprouts
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The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
The trick for this perfect sheet pan chicken thigh dinner recipe is cooking in stages. Start the potatoes and chicken first, and add Brussels sprouts halfway through. This recipe is also great with sweet potatoes and broccoli instead.
40MINS
Total Time
$1.94
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1/4 cup
Olive Oil, divided
Dijon Mustard
2 Tbsp
Dijon Mustard
Dried Rosemary
1/2 Tbsp
Dried Rosemary, divided
Salt
1 tsp
Salt, divided
Ground Black Pepper
3/4 tsp
Yukon Gold Potato
3 cups
Cubed Yukon Gold Potatoes
unpeeled
Brussels Sprouts
3 cups
Nutrition Per Serving
VIEW ALL
Calories
488
Fat
20.6 g
Protein
38.0 g
Carbs
34.6 g
Add to plan
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Sheet Pan Mustard-Maple Chicken Thighs with Potatoes and Brussels Sprouts
Save
author_avatar
The Dharma Kitchen
Hi, I'm Carrie! The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/

Author's Notes

Separate this into two sheet pans if you can; the chicken and potatoes on one, and the Brussels sprouts on the other. If the veggies are too close together, they will steam and get mushy, and not roast and get crispy.
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
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).
step 3
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.
step 4
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.
step 5
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.
step 6
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.
step 6 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.
Tags
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Dairy-Free
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Dinner
Quick & Easy
Vegetables
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