Go Back
- 4 chicken thighs, skin-on and bone-in - 2 cups Brussels sprouts, halved - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 3 cloves garlic, minced - Salt and pepper to taste - Fresh thyme sprigs for garnish Choosing quality ingredients is key. I always go for fresh chicken thighs with skin. They add flavor and moisture. The Brussels sprouts should be firm and bright green. You want them to caramelize nicely in the oven. Use pure maple syrup for the best taste. It gives the chicken a sweet and rich glaze. Dijon mustard adds a nice tang. It balances the sweetness of the maple syrup. Soy sauce brings umami and depth to the glaze. If you need it gluten-free, tamari works well. Olive oil helps everything cook evenly. Don’t forget the garlic! Its aroma fills the kitchen and adds flavor. Season with salt and pepper to your taste. Finally, fresh thyme makes a lovely garnish. It adds that pop of color and a fresh note. These ingredients come together for a dish that is both simple and delicious. - Preheat your oven to 400°F (200°C). - In a small bowl, mix together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 2 tablespoons of soy sauce, 3 minced garlic cloves, 1 tablespoon of olive oil, and a pinch of salt and pepper. This mix will be your glaze. - Take 2 cups of halved Brussels sprouts and toss them in a large bowl with a splash of olive oil, salt, and pepper until they are well coated. - Place 4 skin-on, bone-in chicken thighs on a large baking sheet, skin-side up. Pour half of your glaze over the chicken, making sure it is coated evenly. - Surround the chicken with the seasoned Brussels sprouts, spreading them out evenly. - Drizzle the remaining glaze over the Brussels sprouts for extra flavor. - Bake in the oven for 30-35 minutes. Check that the chicken is cooked through; it should reach an internal temperature of 165°F (75°C) and the Brussels sprouts should be tender and slightly crispy. - If you want extra crispy skin on the chicken, broil it for an additional 3-5 minutes. - How to achieve crispy chicken skin. Start with skin-on chicken thighs. Pat the skin dry before cooking. Season well with salt. This helps draw out moisture. Bake at a high temperature of 400°F. If you want it crispier, broil for a few minutes at the end. This gives a nice golden color. - Tips for evenly roasting Brussels sprouts. Cut Brussels sprouts in half for even cooking. Toss them in olive oil, salt, and pepper. Spread them out on the pan. Avoid crowding them. This helps them roast, not steam. Stir them halfway through baking for better browning. - Modify flavors with different mustards or sweeteners. You can switch the Dijon mustard for honey mustard. This adds a different flavor. For sweeteners, try maple syrup with a bit of brown sugar. This gives a rich taste. Adjust based on your preference. - Balancing sweetness and saltiness in the glaze. The glaze should have a good mix of sweet and salty. If it’s too sweet, add more soy sauce. If it’s too salty, add a touch more maple syrup. Taste as you go to find the right balance. - Presentation tips for rustic serving. Serve straight from the sheet pan for a cozy look. This makes it feel homey and inviting. If you prefer a fancier touch, transfer to a large platter. Drizzle extra glaze on top for shine and flavor. - Pairing ideas with sides or salads. This dish pairs well with rice or quinoa. A simple green salad adds freshness. You can also serve with mashed potatoes for comfort. Choose sides that balance the rich flavors of the chicken and glaze. {{image_2}} You can easily swap chicken thighs for chicken breasts or drumsticks. Both options work well and can change the dish's texture. If you want a twist, try using seasonal vegetables. Instead of Brussels sprouts, consider carrots, green beans, or sweet potatoes. These choices add color and flavor. To boost the flavor, add some spices. Paprika or cayenne gives a nice kick. If you prefer herbs, try fresh rosemary or sage. They add a lovely aroma and depth to the dish. You can mix and match these spices and herbs to suit your taste. If you need a gluten-free version, use tamari instead of soy sauce. This keeps the dish safe for those with gluten issues. For a dairy-free option, you can stick to the original ingredients since this recipe is already dairy-free. If you want a low-carb version, just reduce the maple syrup. This keeps the sweetness while lowering carbs. After enjoying your meal, let the chicken cool. Place it in an airtight container. This keeps the chicken and Brussels sprouts fresh. You can store it in the fridge for up to three days. For longer storage, freeze the leftovers. They last up to three months in the freezer. Make sure to use freezer-safe containers to avoid freezer burn. To reheat, use your oven or microwave. The oven helps keep the texture nice. Preheat your oven to 350°F (175°C). Place the chicken and sprouts on a baking sheet. Cover with foil to keep moisture. Heat for about 15-20 minutes. If using a microwave, add a splash of water to keep them moist. Heat in short bursts, checking often. This way, you won't dry out the chicken or sprouts. Enjoy your delicious leftovers! Can I use other types of chicken? Yes, you can swap chicken thighs for chicken breasts or drumsticks. Just adjust cooking time. Breasts cook faster, so check them early. Drumsticks may take longer, so keep an eye on them. What can I serve with maple glazed chicken? This dish pairs well with rice, quinoa, or a fresh salad. You can also serve it with roasted potatoes or crusty bread. These sides complement the sweet glaze nicely. Is there a vegetarian alternative for this recipe? You can use firm tofu or tempeh instead of chicken. Marinate them in the glaze for flavor. Roast them alongside the Brussels sprouts. This will add a nice crunch. How can I make this dish spicier? Add a pinch of cayenne pepper or red pepper flakes to the glaze. You can also use spicy mustard instead of Dijon. This will give your dish a nice kick. What is the best way to know when chicken is done? The best way is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C). If you don’t have one, cut into the chicken. It should be clear, with no pink inside. Can I make the glaze ahead of time? Yes, you can prepare the glaze a day in advance. Store it in the fridge in a sealed container. Just give it a stir before using it. This saves time on busy days. This recipe for maple-glazed chicken with Brussels sprouts combines simple ingredients and easy steps. You can adjust flavors and swap ingredients based on your taste. Remember, cooking should be fun and flexible. Explore variations to suit your needs and impress your family or friends. Enjoy your meal, and don't forget to try those storage tips for leftovers. Simple techniques make all the difference. Trust your instincts in the kitchen and keep experimenting. Happy cooking!

Maple Glazed Chicken with Brussels Sheet Pan

Delight your taste buds with this Maple Glazed Chicken with Brussels Sprouts recipe! This easy sheet pan meal combines juicy chicken thighs and tender Brussels sprouts, all coated in a delicious maple glaze. Perfect for a cozy family dinner, this recipe takes just 50 minutes to prepare and cook. Click through to discover how to create this flavorful dish that everyone will love, and enjoy a mouthwatering meal tonight!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skin-on and bone-in

2 cups Brussels sprouts, halved

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

3 cloves garlic, minced

Salt and pepper to taste

Fresh thyme sprigs for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, salt, and pepper. This will be your glaze.

      In a large mixing bowl, toss the halved Brussels sprouts with a little olive oil, salt, and pepper until well coated.

        Place the chicken thighs in a large baking sheet, skin-side up, and pour half of the glaze over the chicken, making sure it is nicely coated.

          Surround the chicken with the Brussels sprouts, evenly distributing them around the chicken.

            Drizzle the remaining glaze over the Brussels sprouts.

              Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the Brussels sprouts are tender and slightly crispy.

                Broil for an additional 3-5 minutes if you want a crispier skin on the chicken.

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

                    Garnish with fresh thyme sprigs before plating.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve directly from the baking sheet for a rustic look, or plate the chicken and Brussels sprouts on a large platter, drizzling additional maple glaze over the top. Add a sprinkle of fresh thyme for color.