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Easy Sheet Pan Maple Dijon Chicken with Brussels Sprouts

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A simple yet impressive one-pan meal featuring juicy chicken thighs, caramelized Brussels sprouts, and sweet-tart apples, all coated in a tangy maple dijon glaze. Ready in about 40 minutes with minimal cleanup.

Ingredients

Scale
  • 1/4 cup pure maple syrup
  • 3 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 pound brussels sprouts, trimmed and halved
  • 2 medium apples, cored and cut into 1-inch chunks (Honeycrisp, Fuji, or Granny Smith)
  • 1 medium red onion, cut into 1-inch chunks
  • 2 tablespoons olive oil (for tossing vegetables)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh thyme sprigs (for garnish, optional)
  • Flaky sea salt (for garnish, optional)
  • Toasted pecans or walnuts (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place one rack in the middle of the oven.
  2. Make the maple dijon glaze: In a medium bowl, whisk together 1/4 cup maple syrup, 3 tablespoons dijon mustard, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside about 2 tablespoons of the glaze for brushing later.
  3. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Place the chicken thighs in the bowl with the remaining glaze and toss to coat evenly. Let them sit while you prep the vegetables, or up to 30 minutes.
  4. Prep the vegetables: Trim the brussels sprouts by cutting off the woody stems and removing any yellow or damaged outer leaves. Cut each sprout in half lengthwise (quarter any very large ones). Core the apples and cut them into 1-inch chunks. Cut the red onion into 1-inch chunks, separating the layers slightly.
  5. Toss the vegetables: On your sheet pan (or in a large bowl), combine the brussels sprouts, apples, and red onion. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss everything together until evenly coated. Spread them out in a single layer on the sheet pan, leaving space in the center for the chicken.
  6. Arrange the chicken: Place the glazed chicken thighs in the center of the sheet pan, nestled among the vegetables. Leave a little space between each piece of chicken.
  7. Roast for 20 minutes: Place the pan in the preheated oven and roast for 20 minutes.
  8. Flip and brush: Remove the pan from the oven. Using tongs, flip the chicken thighs over. Give the vegetables a stir. Brush the chicken with the reserved 2 tablespoons of glaze.
  9. Roast for another 10-15 minutes: Return the pan to the oven and continue roasting until the chicken reaches an internal temperature of 165°F (74°C) and the brussels sprouts are tender with crispy edges. For extra caramelization, switch the oven to broil for the last 2 minutes, watching closely.
  10. Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Sprinkle with fresh thyme leaves and flaky sea salt if desired. Serve directly from the sheet pan or transfer to a platter.

Notes

Don’t overcrowd the pan—use two pans if needed to ensure proper roasting. For crispy Brussels sprouts, place them cut-side down. Let the chicken rest for 5 minutes after cooking to redistribute juices. Choose firm apple varieties like Honeycrisp or Granny Smith to prevent mushiness. The glaze can be doubled and extra reserved for drizzling over the finished dish.

Nutrition

Keywords: sheet pan dinner, maple dijon chicken, brussels sprouts, one pan meal, easy weeknight dinner, roasted chicken, fall recipe

Find it online: https://recipebelle.com/easy-sheet-pan-maple-dijon-chicken-with-brussels-sprouts/