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To make One-Pan Maple Dijon Chicken Veggies, you'll need a few key ingredients. These ingredients come together to create a delightful meal. Here’s what you need: - 4 boneless, skinless chicken thighs - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup Brussels sprouts, halved - 1 cup baby carrots, cut in half - 1 red bell pepper, sliced - Fresh thyme sprigs for garnish (optional) Each component plays a significant role. The chicken thighs stay juicy and tender, while the Dijon mustard and maple syrup mix brings a sweet and tangy punch. The spices add depth, and the vegetables provide colorful crunch. I love using fresh thyme as a garnish; it adds a lovely aroma and taste. This mix of flavors makes every bite a treat. Whisk the marinade ingredients in a small bowl. Combine 1/4 cup Dijon mustard, 1/4 cup pure maple syrup, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Add salt and pepper to taste. Mix until smooth. Once mixed, place 4 boneless, skinless chicken thighs in a large bowl. Pour half of the maple Dijon sauce over the chicken. Make sure each piece is well coated. Let the chicken marinate for about 10 minutes. This short rest time helps deepen the flavor. While the chicken marinates, prepare the veggies. Grab a large baking sheet. Arrange 1 cup halved Brussels sprouts, 1 cup baby carrots cut in half, and 1 sliced red bell pepper on the sheet. Drizzle a bit of olive oil over the veggies. For seasoning, sprinkle salt and pepper over the vegetables. Toss them gently to ensure an even coat. This will enhance their natural flavors as they roast. Now, it's time to cook! Nestle the marinated chicken thighs among the veggies on the baking sheet. Drizzle any remaining sauce over both the chicken and the vegetables. This adds flavor to everything. Bake in a preheated oven at 400°F (200°C) for about 30-35 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the veggies need to be tender. Once done, remove the baking sheet and let everything rest for 5 minutes before serving. Enjoy your tasty dish! Marinating the chicken is key to great flavor. I suggest marinating for at least 10 minutes. This short time allows the chicken to soak in the flavors. For a tangy twist, you can swap Dijon mustard with whole grain mustard. If you prefer a sweeter taste, use honey instead of maple syrup. Both options keep the dish tasty. To ensure even cooking, spread the veggies out on the pan. This helps them roast nicely. Make sure the chicken thighs sit snugly among the veggies. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F. This shows it is safe to eat. The veggies will be tender and flavorful. {{image_2}} You can change the veggies to mix up the taste. Try using: - Zucchini for a softer texture - Cauliflower for a crunchy bite - Sweet potatoes for sweetness For protein, consider these options: - Chicken breasts for a leaner choice - Salmon for a rich flavor - Tofu if you want a plant-based meal Each swap brings a new twist to your dish! Want to spice things up? Add cayenne pepper to the marinade. This gives a nice kick. You can also swap the maple syrup with citrus juice. Lemon or orange juice brightens the flavors. These small changes can make a big difference in taste. Experiment and find your favorite! To keep your One-Pan Maple Dijon Chicken and veggies fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the container in the fridge. You can safely store leftovers for up to four days. If you want to keep them longer, freeze the chicken and veggies. They can last in the freezer for up to three months. When it’s time to enjoy your leftovers, reheat them gently to avoid drying out the chicken. The best method is to use the oven. Preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to retain moisture. Heat for about 15-20 minutes or until warmed through. You can also use a microwave if you're short on time. Just cover the dish and heat in short bursts, stirring in between. Pair your warmed leftovers with a fresh salad or fluffy rice for a complete meal. The flavors blend well, and you keep the meal exciting! This dish is quick and easy. It takes about 10 minutes to prep. The cooking time is around 30 to 35 minutes. In total, you will spend about 45 minutes from start to finish. This makes it perfect for busy weeknights. Yes, you can meal prep this dish. Marinate the chicken thighs a day before. Store them in the fridge. You can also chop the veggies ahead of time. Keep them in a sealed container. This way, you save time on cooking day. This dish pairs well with many sides. Here are some great options: - Quinoa or rice for a hearty base. - A fresh green salad for crunch. - Crusty bread to soak up the sauce. - Mashed potatoes for a comforting touch. These sides will enhance the meal and add variety! This blog covered how to make a tasty One-Pan Maple Dijon Chicken. You learned about the key ingredients, from chicken thighs to fresh veggies. We walked through the steps of making the marinade, prepping the vegetables, and cooking everything together. Plus, I shared useful tips for perfecting the dish and storing leftovers. Cooking can be simple and fun. With these steps and ideas, you can create a healthy meal everyone will love. Enjoy your cooking!

One-Pan Maple Dijon Chicken Veggies

Discover the delicious simplicity of One-Pan Maple Dijon Chicken & Veggies! This easy recipe combines tender chicken thighs with tangy Dijon mustard and sweet maple syrup, all baked with colorful vegetables like Brussels sprouts and red bell peppers. Perfect for a weeknight dinner, this flavorful dish is both satisfying and hassle-free. Click through for step-by-step instructions and enjoy a meal that's sure to impress your family!
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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

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup Brussels sprouts, halved

1 cup baby carrots, cut in half

1 red bell pepper, sliced

Fresh thyme sprigs for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

      Place the chicken thighs in a large mixing bowl and pour half of the maple Dijon sauce over them. Ensure the chicken is well coated. Allow it to marinate for about 10 minutes for enhanced flavor.

        In the meantime, on a large baking sheet, arrange the halved Brussels sprouts, baby carrots, and sliced red bell pepper. Drizzle with olive oil and season with salt and pepper. Toss to coat.

          Next, nestle the marinated chicken thighs among the veggies on the baking sheet. Drizzle any remaining sauce over the chicken and vegetables.

            Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the veggies are tender.

              Once cooked, remove the baking sheet from the oven and let it rest for 5 minutes.

                Serve the chicken and veggies on large plates, drizzling additional maple Dijon sauce from the baking sheet over the top. Garnish with fresh thyme sprigs if desired.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4