Description
A delicious and easy Maple Dijon Chicken and Vegetables recipe featuring juicy chicken thighs baked with a sweet and tangy maple mustard sauce, accompanied by tender sweet potatoes and Brussels sprouts.
Ingredients
Scale
Chicken and Sauce
- 2 tsp canola oil (or 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 oil (or avocado or grapeseed oil)
- Salt and ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking.
- Prepare Chicken: Spread 2 teaspoons of oil on the bottom of a large cast iron skillet or Dutch oven. Add the chicken thighs and season evenly with paprika.
- Make Sauce: In a medium bowl, whisk together the Dijon mustard, whole grain Dijon mustard, pure maple syrup, apple cider vinegar, and coarse kosher sea salt until well combined. Spoon one-third of this sauce over the chicken thighs.
- Bake Chicken: Place the skillet with chicken in the oven and bake for 10 minutes.
- Add Sweet Potatoes: Remove the skillet from the oven, spoon half of the remaining sauce over the chicken, then add the diced sweet potatoes. Return the skillet to the oven and bake for another 10 minutes.
- Add Brussels Sprouts: Remove the skillet again, spoon the remaining sauce over the chicken and vegetables, add the halved Brussels sprouts, and season vegetables with salt, pepper, and 2 teaspoons of oil. Return to oven and continue baking for 20 minutes or until the potatoes and Brussels sprouts are fork-tender.
- Serve: Remove from oven and serve the Maple Dijon Chicken and Vegetables immediately while hot.
Notes
- This recipe uses a cast iron skillet or Dutch oven for even cooking and easy stovetop-to-oven transition.
- Substitute canola oil with avocado or grapeseed oil for a healthier fat option.
- Ensure vegetables are cut uniformly to guarantee even cooking.
- For extra crispiness, broil the dish for 2-3 minutes at the end of baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven to maintain texture.
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
