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Easy One-Pan Maple Dijon Chicken Thighs Recipe with Roasted Brussels Sprouts for Perfect Weeknight Dinner

one-pan maple Dijon chicken thighs - featured image
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A quick and flavorful one-pan meal featuring crispy skin chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized Brussels sprouts. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (3 to 4 pounds)
  • 1 pound Brussels sprouts, halved
  • 1/4 cup pure maple syrup (60 ml)
  • 3 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about 1/2 teaspoon)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and trim the ends of the Brussels sprouts, then slice them in half lengthwise. Pat dry with a towel.
  3. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, olive oil, apple cider vinegar, chopped thyme, salt, and pepper to make the glaze.
  4. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
  5. Toss the Brussels sprouts in half of the glaze until evenly coated.
  6. Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Spread the Brussels sprouts around the chicken, ensuring they are not crowded.
  7. Brush the remaining glaze over the chicken thighs generously.
  8. Roast in the preheated oven for 25-30 minutes. About halfway through (around 15 minutes), flip the Brussels sprouts for even roasting but leave the chicken skin-side up.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the skin is golden and caramelized.
  10. Remove from oven and let rest for 5 minutes before serving.

Notes

Dry the chicken skin thoroughly before roasting for maximum crispiness. Avoid overcrowding the pan to ensure Brussels sprouts roast and crisp properly. Let the chicken rest 5 minutes after roasting to keep it juicy. If Brussels sprouts brown too quickly, loosely cover with foil for part of the roasting time. Leftovers reheat best in a 375°F oven for 10-15 minutes to maintain crispiness.

Nutrition

Keywords: maple Dijon chicken, chicken thighs, one-pan dinner, roasted Brussels sprouts, easy weeknight meal, maple glaze, healthy chicken recipe

Find it online: https://evabake.com/easy-one-pan-maple-dijon-chicken-thighs-recipe-with-roasted-brussels-sprouts-for-perfect-weeknight-dinner/