Description
A savory-sweet sheet pan dinner featuring tender chicken thighs glazed with maple and Dijon, paired with caramelized Brussels sprouts, tangy goat cheese, and crunchy candied pecans.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 1/4 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled goat cheese
- 1/4 cup candied pecans, roughly chopped
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, smoked paprika, and 1 tbsp olive oil. Season chicken thighs with salt and pepper, then coat evenly with the maple Dijon mixture.
- Toss Brussels sprouts with remaining 2 tbsp olive oil, salt, and pepper. Arrange chicken and Brussels sprouts in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, until chicken is cooked through (internal temperature 165°F) and Brussels sprouts are tender and caramelized.
- Remove from oven. Sprinkle with crumbled goat cheese and candied pecans. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.