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- 4 boneless, skinless chicken thighs - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup The main stars of this dish are the chicken thighs, Dijon mustard, and pure maple syrup. Chicken thighs stay juicy and tender when cooked. They soak up flavors well, making them perfect for this recipe. Dijon mustard brings a nice tang. It pairs well with the sweetness of pure maple syrup. This combo creates a tasty glaze that coats the chicken and veggies. - 2 medium carrots, sliced into rounds - 2 medium parsnips, peeled and diced - 1 small sweet potato, diced Next, we have the root veggies. Carrots add a bright color and sweet crunch. Parsnips are sweet and slightly nutty. They bring a unique flavor to the dish. Sweet potatoes add creaminess and depth. Together, these veggies create a hearty base that complements the chicken. - 1 teaspoon garlic powder and onion powder - 2 tablespoons olive oil, 1 teaspoon smoked paprika, fresh thyme - 1 tablespoon apple cider vinegar, salt and pepper to taste Finally, we add seasonings and extras. Garlic powder and onion powder enhance the dish's flavor. Olive oil helps the veggies roast well. Smoked paprika adds a hint of smokiness. Fresh thyme gives a nice earthy note. Apple cider vinegar adds brightness and balances the sweetness. Salt and pepper are essential for bringing all the flavors together. These ingredients make your meal not just tasty but also aromatic and delightful. Start by whisking the marinade ingredients. In a small bowl, mix together: - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste Whisk until smooth. This mix combines sweet and tangy flavors, which make the chicken shine. Marinating chicken is key. It adds flavor and keeps the meat juicy. I recommend letting the chicken soak for at least 30 minutes, or longer if you can. The more time, the better the taste. Next, let’s prep the veggies. You will need: - 2 medium carrots, sliced into rounds - 2 medium parsnips, peeled and diced - 1 small sweet potato, diced Cut the carrots into rounds for even cooking. Dice the parsnips and sweet potato into similar sizes. This ensures everything cooks at the same rate. In a large bowl, toss the veggies with olive oil, salt, pepper, fresh thyme, and a splash of apple cider vinegar. This adds brightness to the dish. Make sure every piece is coated well. Now, it’s time to roast. Preheat your oven to 425°F (220°C). Place the marinated chicken thighs in the center of a large sheet pan. Spread the seasoned root veggies around the chicken. Drizzle the remaining marinade over everything. This extra layer of flavor makes a big difference. Roast in the preheated oven for 25-30 minutes. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). The veggies should be tender and caramelized. Once done, carefully take the pan out of the oven. Let it rest for a few minutes before serving. Enjoy your delicious meal! - Marinade tips: Marinating is key for great flavor. Use half the marinade on the chicken. Let it soak in the fridge for at least 30 minutes. For a deeper taste, marinate overnight. The Dijon mustard and maple syrup blend well. They add a sweet and tangy punch. - Vegetable selection and preparation: Choose fresh root veggies for the best taste. Carrots, parsnips, and sweet potatoes work well. Cut the carrots into rounds for even cooking. Dice the parsnips and sweet potato into similar sizes. This ensures they cook at the same rate. Toss them in olive oil and seasonings for a tasty coating. - Cooking times for different ovens: Every oven cooks a bit differently. Set your oven to 425°F (220°C). Check the chicken after 25 minutes. If it’s not done, add a few more minutes. Ovens can vary, so watch closely. - Checking doneness of chicken: Use a meat thermometer to check the chicken. It should reach 165°F (75°C) inside. This ensures it’s safe to eat. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. - Serving suggestions: Serve the chicken and veggies right from the pan. This gives a rustic look. You can also plate them separately for a fancy touch. Pair with a simple salad for a complete meal. - Garnishing with parsley: Fresh parsley adds color and flavor. Chop it finely and sprinkle over the dish. It brightens the meal and makes it look appealing. Use it as a final touch before serving. {{image_2}} You can swap chicken thighs for other meats. Pork tenderloin works great. It cooks well and absorbs flavors nicely. You may also try turkey breast for a lean option. Just ensure the cooking time is adjusted. For a vegetarian twist, use tofu or tempeh. These plant-based proteins can soak up the marinade. Cut them into bite-sized pieces for even cooking. Feel free to mix in seasonal root veggies. Butternut squash adds sweetness. Beets bring a lovely color. Turnips can add a nice bite. If you use harder vegetables, like parsnips, cut them smaller. This helps them cook through. Soft veggies like zucchini need less time, so add them later in the cooking process. To boost flavor, try adding different spices. Cumin or coriander can give a warm touch. Fresh herbs like rosemary or sage can brighten the dish. You can also change the sweetness. If you prefer less sugar, use less maple syrup. A dash of lemon juice can add zing without extra sweetness. To keep your Sheet Pan Maple Dijon Chicken fresh, store leftovers in the fridge. Place the chicken and root veggies in an airtight container. This helps prevent them from drying out. Make sure to refrigerate them within two hours of cooking. If you want to save some for later, freezing is a great option. Use a freezer-safe bag or container to store the chicken and veggies. Try to remove as much air as possible. This keeps the food tasty and prevents freezer burn. To reheat your meal, use the oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover the tray with foil to keep moisture in. Heat for about 15-20 minutes until warm. If you’re in a hurry, you can use the microwave. Place the chicken and veggies in a microwave-safe dish. Cover and heat in short intervals. Check often to make sure the chicken stays juicy and does not overcook. In the fridge, your leftovers will last about 3-4 days. If you freeze them, they can last up to 3 months. Just remember to label the containers with the date. Watch for signs of spoilage. If the chicken looks discolored or smells off, it's time to toss it. Always trust your senses when it comes to food safety. Yes, you can use bone-in chicken. However, bone-in chicken takes longer to cook than boneless. Expect to add 10 to 15 minutes to the cooking time. Always check the internal temperature. It should reach 165°F (75°C) for safety. If you don't have Dijon mustard, try using yellow mustard or whole grain mustard. Yellow mustard is milder, while whole grain adds a nice texture. Both options will change the taste slightly but still work well in this dish. You can prepare the chicken and veggies ahead of time. Marinate the chicken for at least 30 minutes, or overnight for the best flavor. For veggies, chop them and store in the fridge. When ready, just roast everything together for a quick meal. This blog covers a delicious and easy recipe for Sheet Pan Maple Dijon Chicken. We explored key ingredients, from chicken thighs to root vegetables. I shared step-by-step instructions to marinate, prep, and roast the dish perfectly. You learned tips for flavor, cooking, and presentation. We discussed variations and storage methods for leftovers. The main goal is to create a tasty meal that fits your lifestyle. Explore the recipe and enjoy the ease of cooking up this wonderful dish!

Sheet Pan Maple Dijon Chicken & Root Veggies

Savor the deliciousness of Sheet Pan Maple Dijon Chicken & Root Veggies! This one-pan meal combines tender chicken thighs with a sweet and tangy marinade, perfectly roasted alongside vibrant root vegetables like carrots, parsnips, and sweet potatoes. Easy to make and cleanup is a breeze! Discover how to whip up this flavorful dish that’s perfect for weeknight dinners. Click through for the full recipe and enjoy a hearty meal tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 medium carrots, sliced into rounds

2 medium parsnips, peeled and diced

1 small sweet potato, diced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 tablespoon apple cider vinegar

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 425°F (220°C).

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This will be the marinade.

      Place the chicken thighs in a large zip-top bag or bowl. Pour half of the marinade over the chicken, ensuring they’re well coated. Let it marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).

        While the chicken is marinating, prepare the vegetables. In a large bowl, combine the sliced carrots, diced parsnips, and sweet potato. Drizzle with olive oil, sprinkle salt, pepper, thyme, and apple cider vinegar, and toss until well coated.

          On a large sheet pan, arrange the marinated chicken thighs in the center. Spread the seasoned root veggies around the chicken.

            Drizzle the remaining marinade over the chicken and veggies for extra flavor.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender and caramelized.

                Once done, carefully remove the sheet pan from the oven. Let it rest for a few minutes.

                  Garnish with fresh parsley if desired and serve warm.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 4