Maple Mustard Chicken Thighs With Roasted Vegetables
Maple mustard chicken thighs with roasted vegetables are an easy dinner packed with sweet, savory flavor. It’s a cozy, family-friendly meal that comes together with minimal prep and makes busy weeknights feel manageable.
Most nights I’m pretty zapped when it’s time to get dinner on the table.
Those nights I want dinner to basically cook itself and be easy to clean up yet still be super delicious.
These maple mustard chicken thighs are just the thing!
This recipe combines juicy chicken thighs with sweet potatoes, and Brussels sprouts all in a tangy maple mustard glaze that caramelizes beautifully in the oven.
Everything roasts together which means fewer dishes and plenty of flavor in every bite.
That flavor comes from this sweet, tangy, savory glaze made of maple syrup, Dijon mustard, apple cider vinegar and spices.
It’s the kind of glaze you just won’t be able to get enough of and makes this easy meal something worthy of a dinner party despite it being easy enough for the busiest of weeknights.
Ingredients
To make this you’ll need:
- Chicken thighs– Boneless, skinless chicken thighs.
- Sweet potatoes– Roughly diced into 1 inch pieces.
- Brussels sprouts– A 12 to 16 ounce bag of them. Cut them in half.
- Glaze ingredients– Maple syrup, dijon mustard, brown sugar, apple cider vinegar, garlic powder, and onion powder
How to Make
These maple chicken thighs with vegetables are so easy to make.
Start by preheating the oven to 400°.
While the oven preheats, add the chicken thighs to one side of a 9×13 baking dish and the veggies to the other side.
Then stir together the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, onion powder and garlic powder in a small bowl to make the glaze.
Pour the maple dijon mixture all over the chicken and veggies.
Gently toss the chicken and vegetables so everything gets coated in the glaze.
Put the dish in the hot oven and let it cook for 35-45 minutes or until the chicken reaches a temperature above 165 degrees F.
While the chicken roasts, baste it and stir the veggies every 10 minutes with the juice on the bottom of the pan.
5 minutes before the chicken is done, broil the chicken to brown and color the tops.
Take the chicken out of the oven and let it rest for 5 minutes before serving.
How to Make Maple Dijon Gravy
This maple chicken is so good with maple dijon gravy made from the drippings.
To do it, heat two tablespoons of butter in a large skillet over medium high heat.
As soon as the butter melts, whisk in two tablespoons of flour until the mixture forms a smooth, pastelike consistency and turns golden.
Stir the juices from the bottom of the baking dish directly into the pan, whisking to incorporate the juices smoothly into the roux.
Simmer until it starts to thicken.
Take the gravy off the heat and serve with the chicken and vegetables.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat the chicken in a 300 degree oven until it is warmed through.
If you have leftover gravy, keep in mind it will thicken in the fridge.
Reheat it on the stove, stirring in chicken broth to thin it out to your desired consistency.
Tips and Tricks
- Want to add a little kick? Add a sprinkle of crushed red pepper flakes.
- Cut the vegetables to similarly sized pieces so they cook evenly.
- If the vegetables are done to your liking before the chicken finishes, remove the vegetables and set them aside while the chicken finished cooking.
Other Easy Chicken Thigh Recipes
Maple mustard chicken thighs with vegetables is a complete, easy meal full of tangy, sweet, and savory flavor.
Make it and enjoy!
Looking for other easy chicken thigh recipes?
Try these:
- Crockpot Honey Garlic Chicken
- Crispy Oven Fried Chicken
- Crockpot Chicken, Sausage, & Rice
- Marry Me Chicken Soup
If you’ve tried this MAPLE MUSTARD CHICKEN THIGHS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Maple Mustard Chicken Thighs
Ingredients
- 5-6 boneless skinless chicken thighs
- 2 sweet potatoes diced
- 1 1 lb bag fresh Brussel sprouts cut in half
- 1/2 cup maple syrup
- 1/2 cup Dijon mustard
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp onion powder
- 1 tbsp garlic powder
Instructions
- Preheat the oven to 400°. In a 9x13 baking dish add the chicken thighs to one side and the veggies to the other.5-6 boneless skinless chicken thighs, 2 sweet potatoes, 1 1 lb bag fresh Brussel sprouts
- In a small bowl add the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, onion powder and garlic powder and stir to evenly combine.1/2 cup maple syrup, 1/2 cup Dijon mustard, 1/3 cup brown sugar, 1/4 cup apple cider vinegar, 1 tbsp onion powder, 1 tbsp garlic powder
- Pour all over the chicken and veggies and stir and toss the chicken around to get coated.
- Place the dish in the oven and cook for 35-45 minutes or until the chicken is completely cooked through.
- Make sure to baste the chicken and stir the veggies every 10 minutes with the juice on the bottom of the pan. Broil the chicken the last 5 minutes of its baking time to brown and color the tops.
- If you'd like to make a gravy with this, take a large skillet and place it over a medium high heat, add 2 tbsp of butter and melt, add two tbsp of flour and whisk together.
- Pour all the juices from the bottom of the baking dish into the pan carefully and stir. Once it becomes thick remove from heat.
- Serve and enjoy!
Notes
- Want to add a little kick? Add a sprinkle of crushed red pepper flakes.
- Cut the vegetables to similarly sized pieces so they cook evenly.
- If the vegetables are done to your liking before the chicken finishes, remove the vegetables and set them aside while the chicken finished cooking.
Nutrition
