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Maple Dijon glazed chicken breasts with caramelized sweet potatoes and Brussels sprouts on a parchment-lined sheet pan

Sheet Pan Maple Dijon Chicken with Sweet Potatoes

A one-pan weeknight dinner with juicy maple-Dijon chicken, caramelized sweet potatoes and crispy Brussels sprouts. Ready in about 50 minutes and full of cozy fall flavor without any cream or cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts about 4 pieces; thighs work too
  • 1 lb sweet potatoes about 2 medium, cut into 1-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil divided
  • 2 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp dried rosemary or 1 tbsp fresh thyme
  • 1/2 tsp kosher salt divided
  • 1/4 tsp black pepper divided

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil and half the salt and pepper. Spread in a single layer on the sheet, cut sides down.
  3. Roast for 15 minutes.
  4. Meanwhile, whisk the maple syrup, Dijon, garlic, rosemary and remaining 1 tablespoon olive oil in a small bowl. Pat the chicken dry and season with the remaining salt and pepper.
  5. Pull the sheet from the oven, push the vegetables to the edges, set the chicken in the center, and brush everything generously with the maple-Dijon glaze.
  6. Return to the oven and roast 15-18 minutes, until the chicken reaches 165°F in the center and the vegetables are tender and caramelized.
  7. Optional: broil 1-2 minutes for extra color, watching closely so the glaze does not burn.
  8. Rest the chicken 5 minutes, slice, and spoon the pan juices over the vegetables before serving.