Sheet Pan Maple Mustard Chicken

$To make this dish, gather these key ingredients: - 4 chicken thighs, skin-on and bone-in - 1/4 cup maple syrup - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 cup green beans, trimmed These ingredients blend well to create a sweet and savory flavor that will impress. You can enhance your dish with these optional items: - Fresh parsley, chopped (for garnish) - Lemon wedges (for a fresh squeeze) - Extra thyme or other fresh herbs These add brightness and color, making your meal look even more appealing. For this recipe, you will need the following tools: - A large sheet pan - Parchment paper (for easy cleanup) - A mixing bowl - A whisk - A large zip-top bag or shallow dish - An oven thermometer (to ensure correct cooking temperature) Having the right tools makes cooking easier and more fun. Start by preheating your oven to 400°F (200°C). This step is key for good roasting. Next, line a large sheet pan with parchment paper. This makes cleanup easy. Now, let’s make the marinade! In a bowl, whisk together 1/4 cup maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons olive oil, and 2 cloves of minced garlic. Add 1 teaspoon of fresh thyme leaves, plus salt and pepper to taste. This mix will give the chicken a tasty glaze. Place 4 chicken thighs in a large zip-top bag. Pour half of the marinade over them. Seal the bag and let it sit in the fridge for at least 30 minutes. For even more flavor, let it marinate for up to 2 hours. While the chicken marinates, wash and halve 1 pound of baby potatoes. Toss them in a bowl with the rest of the marinade. Add a pinch of salt and pepper to enhance their flavor. After marinating, take the chicken out of the fridge. Arrange the chicken thighs on one side of the sheet pan. Next, add the marinated baby potatoes next to the chicken. Roast everything in the oven for 20 minutes. Once 20 minutes pass, take the pan out. Add 1 cup of trimmed green beans to the pan. Toss them with a little olive oil, salt, and pepper. This adds a nice crunch. Return the pan to the oven and cook for another 15 to 20 minutes. The chicken should reach an internal temperature of 165°F (75°C). You want the potatoes to be tender, too. To ensure the chicken turns out juicy, don't skip the marinating step. It adds flavor and keeps the meat moist. Make sure to space your chicken and veggies on the pan. This allows hot air to circulate, helping everything cook evenly. After roasting, let the pan rest for a few minutes. This lets the juices settle, making each bite tender. For a pop of color, sprinkle fresh chopped parsley on top before serving. Enjoy your meal! To get the best taste, start with a good marinade. Mix maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper. This blend gives the chicken a sweet and tangy kick. Marinate the chicken thighs for at least 30 minutes. For even more flavor, let them sit for up to 2 hours. The longer they soak, the better they'll taste. To keep your chicken juicy, choose skin-on, bone-in thighs. They stay moist during cooking. Also, let the chicken rest for a few minutes after baking. This step allows the juices to settle back in the meat. Trust me, this makes all the difference in taste and texture. When you roast, timing is key. Start with the chicken and baby potatoes first. They take longer to cook. Roast for 20 minutes, then add the green beans. This method ensures everything cooks evenly. Use a meat thermometer to check that the chicken reaches 165°F (75°C). This confirms it's safe to eat and perfectly cooked. {{image_2}} You can easily switch the chicken thighs for other proteins. Chicken breasts work well and cook faster. If you prefer a plant-based option, try tofu. Use firm tofu, and press it to remove extra moisture. Then, cut it into cubes. Marinate it just like the chicken. Feel free to mix in different veggies. Carrots, bell peppers, and zucchini all roast nicely. You can also use broccoli or asparagus for a colorful dish. Just chop them into even pieces for even cooking. Toss them in the marinade to soak up flavor. You can change the marinade for a unique taste. Swap maple syrup for honey for a sweeter touch. Try balsamic vinegar for a tangy twist. You can even mix in soy sauce for a savory kick. Adjust the mustard for different flavors, like whole grain. Each variation gives a new spin on this dish. After making Sheet Pan Maple Mustard Chicken, let it cool down. Store leftovers in an airtight container. This keeps the flavors fresh. Make sure to separate the chicken, potatoes, and green beans. They can all go into the same container, but they may get soggy if stored together. Keep them in the fridge for up to three days. To reheat the chicken, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps the moisture in. Heat for about 15-20 minutes, or until warm. For the microwave, place the chicken on a plate and cover it with a damp paper towel. Heat in 30-second intervals to avoid drying it out. If you want to freeze the chicken, it works well! Wrap each piece in plastic wrap. Then, place them in a freezer bag. Make sure to remove any air to prevent freezer burn. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned to enjoy again. Yes, you can make this recipe ahead of time. Marinate the chicken for up to two hours before cooking. This adds more flavor. You can also prepare the veggies and toss them in the marinade. Store everything in the fridge. When ready, just pop it in the oven. You can serve this dish with many sides. Here are some ideas: - Rice or quinoa for a hearty grain. - A fresh salad for a light touch. - Crusty bread to soak up the sauce. - Roasted carrots or Brussels sprouts for more veggies. These sides will balance the sweet and tangy flavors. Check the chicken's internal temperature. It should be 165°F (75°C) when done. Use a meat thermometer for accuracy. If you don’t have one, cut into the thickest part of the chicken. The juices should run clear, not pink. This ensures it is safe to eat. We explored how to make Sheet Pan Maple Mustard Chicken. This dish brings great flavors with simple steps. You learned about the main ingredients, optional seasonings, and essential tools needed. I shared tips for juicy chicken and timings for perfect cooking. Remember, you can swap proteins and veggies to suit your taste. Storing and reheating leftovers keeps meals fun. Use these insights for yummy meals and impress your family. Happy cooking!$

Discover the deliciousness of Sheet Pan Maple Mustard Chicken! This easy recipe combines tender chicken thighs, sweet maple syrup, and tangy Dijon mustard for a mouthwatering meal. With just one pan, you'll have juicy chicken, crispy potatoes, and vibrant green beans ready in under an hour. Perfect for busy weeknights! Click to explore this simple yet flavorful recipe and elevate your dinner game today! #SheetPanRecipes #ChickenDinner #EasyMeals #WeeklyMealPrep

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Ingredients

4 chicken thighs, skin-on and bone-in

1/4 cup maple syrup

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper to taste

1 pound baby potatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper to create the marinade.

Place the chicken thighs in a large zip-top bag or a shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

While the chicken is marinating, prepare the vegetables. In a mixing bowl, toss the halved baby potatoes with the remaining marinade, adding a pinch of salt and pepper.

After marinating, remove the chicken from the refrigerator and place it on one side of the prepared sheet pan. Add the marinated baby potatoes next to the chicken.

Roast in the preheated oven for 20 minutes. Then, remove the pan and add the green beans, tossing them with a little olive oil, salt, and pepper. Return the pan to the oven and cook for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

Once cooked, remove the pan from the oven and let it rest for a few minutes.

Serve hot, drizzled with any remaining sauce from the pan. Garnish with freshly chopped parsley for added freshness and color.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4