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Welcome to a culinary adventure featuring the Sweet & Savory Maple Mustard Chicken Sheet Pan, a dish that harmonizes the delightful flavors of maple syrup and Dijon mustard in a convenient, one-pan meal. This recipe isn't just about taste; it's about simplifying your cooking routine while ensuring a delicious outcome that your entire family will love.

Maple Mustard Chicken Sheet Pan

Discover the delicious balance of sweet and savory in this Sweet & Savory Maple Mustard Chicken Sheet Pan recipe. Perfect for busy weeknights, this one-pan meal combines juicy chicken thighs with vibrant vegetables, all infused with a mouthwatering marinade of maple syrup and Dijon mustard. Enjoy minimal prep and cleanup while savoring a flavorful dinner that the entire family will love. Get ready to simplify your cooking routine and delight in a wholesome, satisfying meal!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup pure maple syrup

1/4 cup Dijon mustard

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

2 cups baby potatoes, halved

1 cup green beans, trimmed

Fresh thyme, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or container. Pour half of the marinade over the chicken, seal it, and toss to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator for maximum flavor.

        Prepare the Vegetables: In another bowl, add the halved baby potatoes and green beans. Drizzle with the remaining marinade and toss until the vegetables are evenly coated.

          Arrange on Baking Sheet: Spread the marinated chicken thighs out in the center of the lined baking sheet. Arrange the seasoned baby potatoes around the chicken and place the green beans on the side.

            Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and caramelized.

              Broil (Optional): For an extra touch of color, you can broil the dish for an additional 2-3 minutes at the end of the bake to achieve a nice golden finish.

                Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh thyme if desired, then serve directly from the sheet pan for a rustic presentation.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4