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Crispy One-Pan Maple Dijon Chicken Thighs Recipe Easy Roasted Brussels Sprouts

maple Dijon chicken thighs - featured image
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A cozy one-pan meal featuring crispy bone-in chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized Brussels sprouts for a comforting and easy dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil (plus 2 tablespoons for searing)
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • Optional: splash of apple cider vinegar or lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim off the stem ends of Brussels sprouts and halve each sprout. Toss them in a mixing bowl with 1 tablespoon olive oil, a pinch of salt, and pepper. Set aside.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, salt, and pepper to make the glaze.
  4. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until skin is golden brown and releases easily.
  6. Flip the chicken thighs and brush the maple Dijon glaze over both sides. Scatter the prepared Brussels sprouts around the chicken in the skillet.
  7. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and Brussels sprouts are tender and caramelized.
  8. Halfway through cooking, gently toss the Brussels sprouts and brush the chicken with more glaze if desired.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry thoroughly for best crispiness. Use bone-in, skin-on thighs for juiciness and flavor. Avoid overcrowding the pan to ensure Brussels sprouts roast instead of steam. Brush glaze in stages to prevent burning. If skin isn’t crispy enough, finish under broiler for 1-2 minutes watching closely. Leftovers reheat well in oven at 375°F for 10 minutes skin-side up.

Nutrition

Keywords: chicken thighs, maple Dijon glaze, roasted Brussels sprouts, one-pan meal, easy dinner, crispy chicken, comfort food, gluten-free, dairy-free

Find it online: https://avabowls.com/crispy-one-pan-maple-dijon-chicken-thighs-recipe-easy-roasted-brussels-sprouts/