Sheet pan chicken thighs with sweet potatoes and Brussels sprouts
Maple Dijon chicken thighs roast with caramelized sweet potatoes and crispy Brussels sprouts, a cozy fall dinner on one pan.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.10 a serving
- 460 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 sweet potatoes, cut into ¾-inch cubes
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1½ lb boneless chicken thighs, about 6 thighs
- ¼ cup pecans, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp salt, divided
- ½ tsp black pepper
- ½ tsp dried thyme
Each serving has about 460 calories, 39 g protein, 38 g carbs and 18 g fat, and costs about $3.10 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the sweet potatoes and Brussels sprouts on the pan with 2 tablespoons of oil, 1 teaspoon of salt and the pepper. Turn the sprouts cut side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Cut side down against the hot pan is how sprouts turn sweet and caramelized instead of bitter.the vegetables 10 minutes to give them a head start.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
the maple syrup, mustard, garlic, thyme, the last tablespoon of oil and ½ teaspoon of salt in a bowl. Pour half into a second bowl and set it aside.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the chicken in the first bowl of until coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Nestle the chicken among the vegetables and 18 to 22 minutes, until the vegetables are and the thickest thigh reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 20 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Brush the clean from the second bowl over the chicken, scatter the pecans over, and serve.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
