Sheet Pan Maple-Glazed Chicken Thighs with Roasted Fall Veggies

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 large sweet potato, peeled and cut in 3/4-inch pieces
• 8 oz Brussels sprouts, trimmed and halved
• 1 large tart apple, cored and cut in 3/4-inch wedges
• 2 tbsp olive oil, divided
• 3 tbsp pure maple syrup
• 1.5 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Steps

1. Heat oven to 425°F. Line a large rimmed baking sheet with foil for easy cleanup.
2. In a large bowl, toss sweet potato, Brussels sprouts, and apple with 1 tbsp olive oil, 1/2 tsp salt, and a few grinds of black pepper. Spread evenly on the baking sheet.
3. Pat chicken thighs dry. In the same bowl, whisk 1 tbsp olive oil, maple syrup, Dijon, thyme, 1/4 tsp salt, and 1/2 tsp pepper. Add chicken and coat well.
4. Nestle chicken thighs among the vegetables and apples on the sheet pan. Drizzle any extra maple-mustard mixture over the top.
5. Roast for 35–40 minutes, turning vegetables halfway, until chicken reaches 165°F internally and vegetables are tender and browned.
6. Let rest 3–5 minutes. Taste vegetables for seasoning; sprinkle with more salt if needed. Serve directly from the pan.