Description
Maple Dijon Chicken and Vegetables is a delicious and easy-to-make dish featuring tender chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside vibrant sweet potatoes and Brussels sprouts for a wholesome and elegant meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Sauce
- 2 tsp canola (avocado or grapeseed) oil
- 1 1/2 lb boneless skinless chicken thighs
- 1/2 tsp paprika
- 1/4 cup Dijon mustard
- 1/4 cup whole grain Dijon mustard
- 1/3 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp coarse kosher sea salt
Vegetables
- 2 cups diced sweet potatoes (3/4-inch cubes)
- 2 cups halved Brussels sprouts
- 2 tsp canola (avocado or grapeseed) oil
- Salt and ground black pepper to taste
Instructions
- Preheat and Prepare Skillet: Preheat the oven to 425°F (220°C). Spread 2 tsp of oil evenly on the bottom of a large cast iron skillet or Dutch oven.
- Season Chicken: Place the chicken thighs in the skillet and season evenly with 1/2 tsp paprika.
- Make Sauce: In a medium bowl, whisk together the Dijon mustard, whole grain Dijon mustard, pure maple syrup, apple cider vinegar, and 1/2 tsp coarse kosher sea salt until smooth.
- Coat Chicken with Sauce: Spoon one-third of the prepared maple Dijon sauce over the chicken thighs, ensuring they are well coated.
- First Bake: Place the skillet in the preheated oven and bake the chicken for 10 minutes.
- Add Sweet Potatoes and Sauce: Remove the skillet from the oven and spoon half of the remaining sauce over the chicken. Add the diced sweet potatoes around the chicken in the skillet.
- Second Bake: Return the skillet to the oven and bake for an additional 10 minutes.
- Add Brussels Sprouts and Finish Baking: Remove the skillet again, spoon the remaining sauce over the chicken and vegetables, then add the halved Brussels sprouts. Season with salt and freshly ground black pepper to taste.
- Final Bake: Return the skillet to the oven and bake for 20 minutes more, or until the sweet potatoes and Brussels sprouts are fork-tender and the chicken is cooked through.
- Serve: Remove from the oven and serve immediately for a warm, flavorful meal.
Notes
- This dish balances sweet, tangy, and savory flavors, making it elegant yet simple for weeknight dinners.
- If preferred, substitute canola oil with avocado or grapeseed oil for a different flavor profile.
- Ensure vegetables are cut uniformly to guarantee even cooking.
- Use a large cast iron skillet or Dutch oven to retain heat and cook evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness of vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 20 g
- Sodium: 864 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.05 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 162 mg
