Maple Dijon Sheet Pan Chicken Thighs with Veggies

5 from 9 votes

These maple chicken thighs are cooked on a sheet pan with roasted brussels sprouts and carrots for the easiest weeknight meal.

Prep Time5

Cook Time40

Total Time45

Course: Dinner, Main Course

Cuisine: American, Healthy, Holiday, Winter

Diet: Gluten Free, Low Lactose

Servings: people

Author: Alicia

1 pounds brussels sprouts, ends trimmed and halved (or quartered if extra-large)
2 cups baby carrots, halved
3 pounds bone-in, skin-on chicken thighs
kosher salt
ground black pepper
1/3 cup pomegranate seeds (optional)
parsley for garnish

Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. In a medium mixing bowl, add all the maple mustard sauce ingredients and whisk until well combined. Set aside.
On the prepared sheet pan, add the brussels sprouts, carrots and 2 tablespoons of the maple mustard sauce. Toss until all the vegetables are evenly coated. Bake for 10 minutes.
While the vegetables cook, prepare the chicken. Pat the chicken dry with a paper towel then season generously on both sides with kosher salt and pepper.
Remove the vegetables from the oven and toss again with tongs. Move the vegetables to the edges of the pan, making room in the center for the chicken thighs. Next, add the seasoned chicken thighs and drizzle the chicken and vegetables with an additional 1/3 cup of maple mustard sauce, reserving any remaining sauce for serving.
Rub the maple dijon sauce evenly onto the skin of the chicken and lightly toss any vegetables that aren’t well coated. Cook for 30 minutes or until the chicken thighs are cooked through (165F on a meat thermometer). The vegetables should be tender.
Remove the sheet pan from the oven and allow the chicken thighs and vegetables to cool for 5 minutes. Garnish with pomegranate seeds, if desired, and parsley and serve with additional maple dijon sauce.

I prefer baby carrots for this recipe because there’s no peeling required, and it produces a more uniform cook, but you can also peel and chop larger carrots!
Before cooking, trim any excess skin that hangs over from the chicken thighs with kitchen scissors. The skin on top can remain.
Use a meat thermometer to check the internal temperature of the chicken. It should reach 165 degrees Fahrenheit.
If you want to get the skin super crispy, I found this recipe works amazing in a cast iron pan too. Sear chicken thighs over medium high heat in a cast iron pan with a little bit of oil, skin side down, for about 5-6 minutes until golden brown. Remove the chicken thighs and set them aside, then add the vegetables to the pan to roast for 10 minutes at 425F. Nestle the chicken thighs into the cast iron pan with the vegetables and top with the remaining sauce. Then bake 30 minutes, or until cooked through.