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maple mustard chicken thighs and roasted vegetables over steamed rice on a white plate
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Maple Mustard Chicken Thighs

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.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Chicken, Dinner, Entree, Main Course
Cuisine: American
Servings: 6
Calories: 351kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 351kcal | Carbohydrates: 55g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 380mg | Potassium: 921mg | Fiber: 6g | Sugar: 33g | Vitamin A: 11295IU | Vitamin C: 66mg | Calcium: 122mg | Iron: 3mg