Sheet pan chicken dinners are the best. Trust me; I can’t have enough of one pan recipe. The convenience of a sheet pan dinner is just unbeatable. This Sheet pan Chicken dinner is lip-smackingly good. Chicken thighs and legs are tossed in a sweet and savory maple mustard dressing, then cooked until crispy outside and juicy inside. I have also added sweet potatoes, brussels sprouts, and red onion, which gets cooked along with chicken and its drippings. Baking this makes tender chicken with a nice crust, not just on the chicken but also on the vegetables. Charred and roasted vegetables taste better than veggies done any other way, and this is just one great roasted recipe. I am a fan of sheet-pan and one-pot recipes cause they are hassle-free in cooking and cleaning afterward. I had already shared a sheet pan recipe – Sheet Pan Sausage and Potatoes.
Easy to make without handling multiple utensils. Just place everything onto a sheet pan and let the oven do the magic. A massive relief while cleaning dishes – there is just one thing to handle. Chicken and vegetables are all roasted together and make a great roasted meal. You can be versatile with the vegetables here – use what you love. The maple mustard seasoning is a superb combination of sweet and tangy flavors.
Sheet pan dinner recipes are more convenient than one-pot dinners as they do not involve cooking. Toss everything with the marinade and bake in the oven for sheet pan chicken dinners. For one-pot dinners, though you use a single pot during the entire process, cooking involves adding ingredients at multiple stages, based on their cooking time. Check out some one-pot recipes like One-Pot Lemon Pasta, One-Pot Mushroom Rice, and One Pot Tomato Basil Chicken Orzo.
Maple mustard marinade
I have used a maple mustard marinade balanced with sweet and pungent flavors from the maple syrup and mustard. Mustard does not just work great with beef but tastes terrific with poultry and vegetables. I have used Dijon and whole-grain mustard, which significantly boosts flavor. Most Dijon mustard bottles use vinegar as a component, which helps in tenderizing meat and vegetables together. Chicken thighs and legs – I prefer chicken thighs as it has more flavor and the bone-in pieces are the best for roasted recipes. Brussels sprout halved – Phew. Brussell sprouts were not coming onto the shelves for some reason when I wanted to use them. Chopped sweet potatoes – these potatoes’ natural sweetness complements the marinade’s tanginess. Red onion – a bit spicy but balances the marinade and vegetables. Thyme – herby flavors work great in roasted recipes. Olive oil – use as fat for the marinade. Salt and pepper – Salt to balance and bring out all the other flavors. They are used in the marinade too.
For marinade
This recipe uses dijon and whole mustard, the flavor drivers, along with maple syrup. Butter – the fat in butter adds richness to meat and vegetables Maple syrup – adds sweetness to the marinade. Dijon Mustard and whole grain Mustard – adds a pungent and tangy taste and is an excellent choice for a meat marinade. Minced Garlic – my favorite aromatic, which you will find everywhere. Thyme leaves – for that herby flavor. I recommend using chicken thighs, especially with the bone-in, for this recipe. Chicken breast is not suitable as the vegetables take some time to roast, and the chicken breast will dry by that time. Bone-in pieces will take more time than boneless ones and thus work best.
Marinate
Toss the chopped vegetables with olive oil, salt, and pepper in a big mixing bowl and mix properly. Place the vegetables evenly on the baking tray. You must pat the chicken pieces dry using a kitchen towel. With the mixing bowl used earlier, add all the ingredients required to make the maple mustard marinade. Add the chicken pieces and toss everything around, so the chicken is coated with the marinade. Post-mixing, you should cover the marinated chicken and let it rest. Resting ensures that the marinade gets time to work its magic on the chicken, allowing it to absorb flavors slowly and lock its moisture. Meanwhile, you can preheat the oven while the chicken rests for at least 15 minutes.
Bake the chicken and veggies
Next, lay the chicken pieces over the vegetables and sprinkle the thyme sprigs. Place the baking tray in the oven and heat it until the chicken is done. You may use a kitchen thermometer. The temperature should read 165°C / 330°F. Take the tray out and brush the residual juices on the chicken pieces and vegetables. Serve & enjoy! You can reheat the leftovers in the oven to make the skin crisp on the chicken. Or for a quick-serve, reheat it in a microwave too. Have it with some green beans with salt and pepper. If you substitute potatoes with other vegetables, add Roasted Garlic Mashed Potatoes. Baked Chicken and Potatoes – Juicy chicken and tender potatoes cooked in a butter garlic herb sauce. Mozzarella Chicken – Pan-seared chicken is cooked in chunky tomato sauce and topped with mozzarella. Lemon herb chicken, Asparagus, & Mushroom – Chicken and asparagus with mushrooms is a fresh, healthy, low-carb dinner. Honey Garlic Chicken Thighs – Seared chicken thighs are cooked in a sweet, savory, sticky honey garlic sauce. Creamy Garlic Chicken and Broccoli – Chicken and broccoli cooked in a creamy garlic sauce.
