Ingredients
For the Toasty Breadcrumbs
- 1 Tbsp unsalted butter
- 1 cup plain Panko breadcrumbs
- 1 Tbsp fresh thyme
- Pinch salt and pepper
For the Maple-Dijon Sauce
- 2 Tbsp unsalted butter
- 4 cloves garlic, pressed through a garlic press
- 1/3 cup pure maple syrup (not pancake syrup)
- 1/3 cup chicken stock
- 2 Tbsp Dijon mustard
- 1/2 Tbsp apple cider vinegar
- Salt and pepper, to taste
For the Chicken & Vegetables
- 2 lb boneless, skinless chicken thighs
- 3 Tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 lb red potatoes, cut into quarters (or Russet potatoes/sweet potatoes work well)
- 10 oz Brussels sprouts, trimmed and cut in half
Instructions
- Prepare Toasty Breadcrumbs: Melt 1 tablespoon of unsalted butter in a medium sauté pan over medium heat. Add 1 cup Panko breadcrumbs and cook for about 3-4 minutes, stirring frequently until breadcrumbs are golden and toasty but not burnt. Season with 1 tablespoon fresh thyme, a pinch of salt, and pepper. Remove from heat and transfer to a plate to cool.
- Make Maple-Dijon Sauce Base: In a measuring cup or mason jar, whisk together 1/3 cup pure maple syrup, 1/3 cup chicken stock, 2 tablespoons Dijon mustard, 1/2 tablespoon apple cider vinegar, salt, and pepper to taste until well combined.
- Simmer Sauce: Wipe out the sauté pan used for breadcrumbs. Melt 2 tablespoons unsalted butter over medium heat. Add 4 cloves pressed garlic and sauté for 1 minute until fragrant. Pour in the maple syrup mixture and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare Chicken: Preheat oven to 425°F. Pat 2 pounds boneless skinless chicken thighs dry with paper towels. Toss with 1 1/2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper until evenly coated.
- Prep Vegetables: Quarter 1 pound red potatoes and trim and halve 10 oz Brussels sprouts. Toss vegetables with remaining 1 1/2 tablespoons olive oil, and season lightly with salt and pepper.
- Assemble Sheet Pan: Arrange chicken thighs and vegetables evenly on a half-sheet pan (13x18 inch). Pour about 1/4 cup of the thickened maple-Dijon sauce into a small bowl; use this to brush the tops of the chicken thighs to avoid cross-contamination. Reserve the remaining sauce for later.
- Bake: Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
- Finish and Serve: Remove the pan from the oven. Brush or drizzle the remaining sauce over the chicken and vegetables. Sprinkle the cooled toasty breadcrumbs on top just before serving. Serve as is or alongside wild rice, quinoa, or a fresh salad for a complete meal. Enjoy!
Notes
- Use pure maple syrup for best flavor; avoid pancake syrup substitutes.
- Chicken thighs can be substituted with skin-on thighs if preferred, adjust cooking time accordingly.
- Potatoes can be swapped with Russet or sweet potatoes if desired.
- To avoid sogginess, toast the breadcrumbs just before serving to keep them crisp.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently.
- Feel free to add other vegetables like carrots or green beans based on preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
