Ingredients
Scale
- 1.5 lbs chicken thighs (boneless, skinless or skin-on)
- 2 large firm apples (Honeycrisp, Gala, or Granny Smith), sliced into wedges
- 1 medium red onion, cut into thick wedges
- 1 lb Brussels sprouts, halved
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until the glaze is smooth and emulsified.
- Place the chicken thighs, apple wedges, red onion, and Brussels sprouts in a large mixing bowl. Pour two-thirds of the maple Dijon glaze over the ingredients and toss thoroughly to ensure everything is well-coated. Spread the mixture in a single layer across the prepared sheet pan. Ensure the chicken pieces have enough space around them so they roast rather than steam. Brush the remaining glaze specifically over the tops of the chicken thighs.
- Slide the sheet pan into the center rack of the oven. Bake for 25 to 30 minutes. Halfway through the cooking time, gently toss the vegetables and apples to ensure even browning. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the apples are tender and slightly caramelized at the edges.
- Switch the oven to the broiler setting for the final 2 minutes if you want a deeper golden color on the chicken skin or apples. Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley and serve directly from the pan or transfer to a large platter, drizzling any leftover juices from the pan over the top.
- Cook Time: 45 minutes