Description
Maple Mustard Chicken Thighs with Roasted Brussels Sprouts
A cozy one-pan meal with juicy chicken, sweet-tangy glaze, and crispy Brussels sprouts.
Ingredients
For the Chicken & Veggies:
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6 chicken thighs (bone-in or boneless, skin-on for crispiness)
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1 lb Brussels sprouts, halved
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2 tbsp olive oil
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Salt & pepper, to taste
For the Maple Mustard Glaze:
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¼ cup pure maple syrup
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2 tbsp Dijon mustard (or whole-grain mustard)
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2 garlic cloves, minced
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1 tsp chili powder (or smoked paprika)
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1 tbsp apple cider vinegar (optional, for brightness)
Instructions
1. Preheat & Prep
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Heat oven to 425°F (220°C).
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Line a large rimmed baking sheet with foil or parchment for easy cleanup.
2. Whisk the Glaze
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Mix maple syrup, Dijon, garlic, chili powder, and vinegar in a small bowl.
3. Arrange & Season
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Place chicken and halved Brussels sprouts on the pan.
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Drizzle with olive oil and season generously with salt & pepper.
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Toss Brussels sprouts lightly so they’re in a single layer.
4. Glaze the Chicken
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Brush the maple mustard glaze over the chicken.
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Drizzle a little over the Brussels sprouts. (Reserve a bit for brushing after cooking, if you like.)
5. Roast
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Bake 25–30 min, until chicken reaches 165°F (74°C) and sprouts are tender and golden.
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Optional: Broil 2–3 min at the end for extra crispy Brussels and caramelized glaze—watch closely!
6. Serve
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Let chicken rest 2–3 min.
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Serve right on the pan for family-style, or plate with extra glaze spooned over.
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Optional sides: mashed potatoes, quinoa, or a fresh salad.
Notes
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Soggy Brussels? Don’t overcrowd the pan; give them space to crisp.
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Use chicken breasts? Pounding to even thickness helps; cook ~20 min.
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Glaze burning? Tent loosely with foil if the sugar browns too fast.
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Make ahead: Prepare glaze & chop sprouts ahead; assemble & roast fresh.
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