Description
This Maple Dijon Chicken and Vegetables recipe features tender boneless skinless chicken thighs baked with a flavorful maple and Dijon mustard glaze, accompanied by sweet potatoes and Brussels sprouts. It's a perfect balance of sweet and tangy flavors, ideal for an elegant yet easy weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 2 tsp. canola oil (or avocado or grapeseed oil)
- 1 1/2 lb. boneless skinless chicken thighs
- 1/2 tsp. paprika
- 1/4 cup Dijon mustard
- 1/4 cup whole grain Dijon mustard
- 1/3 cup pure maple syrup
- 1 tbsp. apple cider vinegar
- 1/2 tsp. coarse kosher sea salt
Vegetables
- 2 cups diced sweet potatoes (3/4-inch cubes)
- 2 cups halved Brussels sprouts
- 2 tsp. canola oil (or avocado or grapeseed oil)
- Salt and ground black pepper, to taste
Instructions
- Prepare the oven and skillet: Preheat your oven to 425°F (220°C). Spread 2 teaspoons of oil evenly over the bottom of a large cast iron skillet or Dutch oven.
- Season the chicken: Place the chicken thighs in the skillet and season them with 1/2 teaspoon paprika.
- Make the sauce: In a medium bowl, whisk together the Dijon mustard, whole grain Dijon mustard, maple syrup, apple cider vinegar, and coarse kosher sea salt to form a smooth sauce. Spoon one-third of this sauce over the chicken thighs evenly.
- Initial baking: Place the skillet in the oven and bake the chicken for 10 minutes.
- Add sweet potatoes and sauce: Remove the skillet from the oven and spoon half of the remaining sauce over the chicken. Add the diced sweet potatoes around the chicken in the skillet. Return the skillet to the oven and bake for an additional 10 minutes.
- Add Brussels sprouts and final sauce: Remove the skillet again and spoon the remaining sauce over the chicken and vegetables. Add the halved Brussels sprouts to the skillet. Return to the oven and bake for 20 more minutes, or until the sweet potatoes and Brussels sprouts are fork-tender and the chicken is cooked through.
- Serve: Remove the skillet from the oven and serve the Maple Dijon Chicken and Vegetables immediately while hot.
Notes
- This dish offers a delightful combination of sweet and tangy flavors, perfect for both weeknights and special occasions.
- You can substitute the canola oil with avocado or grapeseed oil as preferred.
- Use a large cast iron skillet or Dutch oven to ensure even cooking and easy transfer to the oven.
- Ensure the vegetables are cut into uniform sizes for even cooking; 3/4-inch cubes for sweet potatoes and halved Brussels sprouts work best.
- If you prefer a thicker sauce, you can reduce the maple syrup slightly or simmer the sauce on the stovetop before applying to the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 472 kcal
- Sugar: 20 g
- Sodium: 864 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.05 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 162 mg
