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You will need four boneless, skinless chicken thighs. These thighs stay juicy and tender. They soak up the flavor well. If you prefer chicken breasts, you can use those too. The marinade gives our chicken that tasty zing. For this, gather: - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon dried thyme Whisk these ingredients together in a bowl. This mix combines sweet and tangy flavors. The garlic adds a nice kick too. We need vegetables for color and crunch. Grab: - 1 pound baby potatoes, halved - 1 pound green beans, trimmed The potatoes roast well and become soft inside. The green beans stay bright and crisp. You can also toss in other veggies if you like. Carrots or bell peppers work great! To start, gather your ingredients for the marinade. You need Dijon mustard, pure maple syrup, olive oil, minced garlic, salt, black pepper, and dried thyme. In a medium bowl, whisk them together. This mix gives the chicken a sweet and tangy taste. It’s simple yet full of flavor. Next, take the chicken thighs and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Make sure all pieces are coated well. Seal the bag or cover the dish, then let it sit for at least 30 minutes. If you have time, marinate for up to 2 hours in the fridge. This step helps the chicken soak up all the tasty flavors. While the chicken marinates, prepare the vegetables. Take baby potatoes and cut them in half. In a large bowl, drizzle them with olive oil, adding a pinch of salt and pepper. Toss them around to coat. Spread the potatoes on a large sheet pan in a single layer. Roast them in a preheated oven at 425°F (220°C) for 15 minutes. After 15 minutes, take the pan out and add the marinated chicken thighs. Arrange the chicken among the potatoes. Roast for another 10 minutes. Now, it’s time to add the green beans. Toss them in with the chicken and potatoes. Roast everything for an additional 15-20 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and slightly crispy. Once done, take the sheet pan out of the oven. Let it rest for a few minutes. If you like, garnish with fresh parsley before serving. Enjoy this easy, flavorful meal straight from the pan! To get the best flavor, always marinate the chicken. Use the Dijon mustard and maple syrup for a sweet and tangy taste. Let the chicken soak for at least 30 minutes, or up to 2 hours for deeper flavor. The longer it sits, the better it gets. You can also add herbs for extra zest. Fresh thyme works great, but dried thyme is fine too. To ensure your chicken cooks well, check the temperature. Cook until it reaches 165°F (75°C). Use a meat thermometer for accuracy. If you don’t have one, cut into the thickest part. The juice should run clear, not pink. Keep an eye on the cooking time. Chicken thighs are forgiving but not overcooked. For serving, keep it easy. I love serving this dish straight from the pan. It looks rustic and inviting. Garnish with fresh parsley for a pop of color. Pair it with a simple salad or crusty bread. This meal is complete, but feel free to add your favorite sides. Enjoy! {{image_2}} You can swap chicken for other proteins. Try using boneless turkey thighs or chicken breasts. Both cook well and soak up the flavor. For a plant-based option, use firm tofu. Just press it to remove extra water. Cut it into cubes before marinating. You can also use pork tenderloin. It pairs nicely with the mustard and maple. Mix up your veggies for a fresh twist. Try carrots or bell peppers for color. Zucchini and asparagus also add great taste. You can use broccoli or Brussels sprouts for a hearty option. Just remember to cut them into similar sizes for even cooking. The goal is to create a vibrant mix that enhances your meal. The sauce is key to this dish. You can change the flavors by adding spices. Try a bit of smoked paprika for a smoky kick. Want some heat? Add red pepper flakes or cayenne pepper. For a tangy twist, mix in a splash of apple cider vinegar. You can also replace half of the mustard with honey for a sweeter touch. These adjustments keep the dish exciting every time you make it. To store your leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Make sure to seal it well. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is the best option. When you're ready to eat the leftovers, you can reheat them. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This keeps them nice and juicy. You can also use a microwave. Heat in short bursts, stirring in between, until hot. To freeze the dish, wrap the chicken and veggies tightly. Use plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your meal any day! Yes, you can use chicken breasts. Chicken breasts cook faster than thighs. They will be tasty, but may be drier. Thighs have more fat and stay juicy. If using breasts, check them early to avoid overcooking. You can marinate the chicken for at least 30 minutes. For more flavor, try marinating it for up to 2 hours. If you have more time, you can even marinate overnight. Just keep it in the fridge. This helps the flavors soak in well. This dish goes well with many sides. Here are a few ideas: - Steamed broccoli - Roasted carrots - Quinoa or rice - A fresh green salad These sides add color and flavor to your meal. Choose what you like best! This blog post laid out a simple process for making a great dish. We covered choosing chicken thighs, making the right marinade, and roasting veggies. I shared tips for rich flavor and perfect cooking. Plus, I detailed how to store leftovers and answered common questions. Remember, cooking is fun! Use these steps to create a meal your family will love. Don't be afraid to try new veggies or proteins. Enjoy your cooking journey!

Sheet Pan Maple Dijon Chicken

Indulge in the deliciousness of Sheet Pan Maple Dijon Chicken, a quick and easy recipe that's perfect for busy weeknights! With juicy chicken thighs glazed in a flavorful marinade of Dijon mustard and maple syrup, paired with crispy baby potatoes and green beans, this one-pan meal is as simple as it gets. Ready to impress your family? Click through to discover the full recipe and make your dinner extraordinary! #SheetPanDinner #MapleDijonChicken #EasyRecipes #OnePanMeals
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup Dijon mustard

1/4 cup pure maple syrup

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 pound baby potatoes, halved

1 pound green beans, trimmed

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium bowl, whisk together Dijon mustard, maple syrup, olive oil, minced garlic, salt, pepper, and dried thyme to create a marinade.

      Place the chicken thighs in a large resealable plastic bag or shallow dish, and pour the marinade over the chicken. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

        While the chicken is marinating, prepare the vegetables: in a large mixing bowl, toss the halved baby potatoes with a drizzle of olive oil and a pinch of salt and pepper.

          Spread the potatoes onto a large sheet pan in a single layer. Roast in the preheated oven for 15 minutes.

            After 15 minutes, add the marinated chicken thighs to the sheet pan, arranging them among the potatoes.

              Roast for an additional 10 minutes, then add the trimmed green beans to the pan, tossing them with the juices from the chicken.

                Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly crispy.

                  Remove the sheet pan from the oven and let it rest for a few minutes before serving.

                    Garnish with fresh parsley if desired, and serve directly from the sheet pan for a rustic presentation. Enjoy!

                      Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4