Sweet & Savory Maple Dijon Chicken

$- 4 boneless, skinless chicken thighs - 1/4 cup maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 cups Brussels sprouts, halved - 1 large red bell pepper, sliced - 1 medium red onion, cut into wedges Each ingredient plays a vital role in the taste of this dish. The chicken thighs provide a juicy base. The maple syrup adds sweetness, while the Dijon mustard brings a tangy kick. Olive oil helps cook the chicken and gives a rich flavor. Apple cider vinegar adds brightness and balances the sweetness. The seasonings, like garlic and onion powder, enhance the overall taste. Salt and pepper are essential for bringing all the flavors together. The vegetables, Brussels sprouts, red bell pepper, and red onion, add color and crunch. Their natural sweetness pairs well with the chicken and marinade, making each bite a delight. Using fresh ingredients is key to a tasty meal. When you choose quality chicken and vibrant veggies, you can elevate your dish. Enjoy the process of cooking and the joy of sharing this simple yet flavorful meal with others! {{ingredient_image_1}} Preheating your oven is key to getting the best results. Set it to 425°F (220°C). This heat helps cook the chicken and veggies evenly. I like to line my baking sheet with parchment paper. It makes cleanup easy and keeps the food from sticking. Now, let’s make the marinade. In a medium bowl, whisk together these ingredients: maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Marinating chicken is important. It adds flavor and makes the meat juicy. For marinating, place the chicken thighs in a shallow dish or a zip-top bag. Pour half the marinade over the chicken. Make sure each piece is coated well. Let it marinate in the fridge for at least 30 minutes. You can even marinate it overnight for more flavor. Next, take the Brussels sprouts, red bell pepper, and red onion. Toss them in the remaining marinade until they are covered. When you’re ready, take the chicken out of the marinade. Place it at one end of the baking sheet. Spread the vegetables around the chicken in a single layer. This helps them cook evenly. Make sure there is space between the pieces. Crowding can lead to steaming instead of roasting. Bake the sheet pan meal in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). This means it's safe to eat. The veggies should be tender and a bit caramelized. If you want a crispy finish, broil for an extra 2-3 minutes. Just keep an eye on it to avoid burning. You can make the marinade even better. Add spices like paprika or cayenne for heat. If you want it sweeter, mix in more maple syrup or a splash of orange juice. These changes give the dish new flavors. You can also try herbs like thyme or rosemary to add depth. For a great presentation, serve right from the sheet pan. This gives a homey feel. If you prefer, plate the chicken and veggies on individual dishes. Add fresh herbs like thyme or parsley on top for color. Pair this dish with sides like rice or mashed potatoes. A simple green salad also works well. These sides balance the sweet and savory flavors of the chicken. To check if the chicken is done, use a meat thermometer. The inside should reach 165°F (75°C). This keeps it juicy. If you overcook it, the chicken can dry out. For tender veggies, don't overcrowd the pan. Give them space to roast and caramelize. Stir the veggies halfway through for even cooking. This keeps them crisp and tasty. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for best results, marinate overnight. This enhances the flavor profile of the chicken. Customize Your Veggies: Feel free to swap out the Brussels sprouts and bell pepper for your favorite vegetables, such as zucchini or carrots, to match your taste preferences. Crispy Finish: For an extra crispy texture, broil the chicken and vegetables for an additional 2-3 minutes after baking, keeping a close eye to avoid burning. Serving Suggestions: Pair this dish with a side of quinoa or rice to soak up the delicious maple Dijon sauce, making for a more filling meal. {{image_2}} You can swap chicken thighs for other meats. Pork tenderloin works great here. It cooks fast and absorbs flavors well. Turkey breast is also a nice choice. Just remember, lean meats may need shorter cooking times. For a vegetarian option, try marinated tofu or tempeh. They soak up the sauce well, too. You can cut them into cubes and roast them with the veggies. This keeps everything simple and tasty. Feel free to mix up the veggies. Zucchini, carrots, or sweet potatoes add variety. They also bring their own flavors to the dish. If you use root veggies, they might need a bit more time to cook. Check them often to avoid overcooking. For a fresh twist, add seasonal veggies. Asparagus or green beans are great in spring. In fall, consider using squash or pumpkin. These changes keep the meal fun and exciting. Want to boost the flavor? Try adding fruits like apples or pears. They add sweetness and a nice texture. Cut them into wedges and toss them with the chicken and veggies. You can also experiment with mustard varieties. Spicy brown mustard gives a kick. Honey mustard makes it sweeter. Each change adds a unique twist to your meal. Don’t be afraid to try different flavors! To keep your Maple Dijon Chicken fresh, store leftovers in the fridge. Place the chicken and veggies in airtight containers. This will help keep them from drying out. Ideal containers include glass or plastic with tight lids. Make sure to store the food within two hours after cooking. This will help avoid bacteria growth. If you want to save some for later, freezing is a great option. First, let the chicken cool down to room temperature. Then, wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. This helps keep the chicken fresh for up to three months. When you’re ready to eat, thaw the chicken in the fridge overnight. To reheat, bake at 350°F (175°C) until warmed through. This keeps the chicken juicy and tasty. For the best taste, eat leftovers within three to four days. After that, the flavors and texture can change. Signs of spoilage include an off smell or slimy texture. If you notice these signs, it’s best to throw the food away. Enjoy your meal while it’s fresh for the best experience! You can use honey or agave syrup in place of maple syrup. Both add sweetness, but honey has a stronger flavor. If using honey, reduce the amount slightly, as it is sweeter. Brown sugar mixed with water can also work. Use 1 cup of brown sugar with 1/4 cup of water for a similar texture. Adjust the liquids in your recipe to keep the right consistency. Yes, bone-in chicken thighs add flavor and moisture. However, they take longer to cook. Increase the baking time by 10 to 15 minutes. Check the internal temperature to reach 165°F. This ensures the chicken is safe to eat. The skin will also get crispy, making it extra tasty! The best way to check chicken doneness is by using a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Always ensure the chicken is fully cooked to keep it safe. In this blog post, we explored how to make a delicious dish using chicken thighs and a tasty marinade. We discussed essential ingredients like maple syrup, mustard, and olive oil. You learned how to prepare and bake everything on a sheet pan for easy cleanup. Remember, using fresh veggies and checking for doneness ensures the best taste. With the right tips, you can customize this meal any way you like. Enjoy your cooking journey and impress your family with this easy recipe!$

Sweet & Savory Maple Dijon Chicken

A delicious blend of sweet maple syrup and tangy Dijon mustard, baked with chicken and colorful vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup maple syrup
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
2 cups Brussels sprouts, halved
1 large red bell pepper, sliced
1 medium red onion, cut into wedges

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth.
Place the chicken thighs in a shallow dish or a zip-top bag. Pour half of the marinade over the chicken, making sure each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
In a separate bowl, toss the Brussels sprouts, red bell pepper, and red onion with the remaining marinade until evenly coated.
Remove the chicken from the marinade and place it at one end of the prepared baking sheet. Arrange the vegetables in a single layer around the chicken.
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. If desired, you can broil for an additional 2-3 minutes for a crispy finish.
Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving. Drizzle any remaining juices from the pan over the chicken and veggies.

Notes

Serve directly from the sheet pan for a rustic look, or plate the chicken and vegetables neatly on individual plates. Garnish with fresh thyme or parsley for a pop of color.

Keyword baked, chicken, Dijon, maple, vegetables