This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!
This post contains affiliate links.
Ingredients:
- 5-6 bone in chicken thighs
- olive oil spray
- salt and pepper
- 12 oz. package brussels sprouts, trimmed and halved
- 16 oz. sweet potato, peeled and cubed
- 4 tbsp. Dijon mustard
- 3 tbsp. real maple syrup
- 2 tbsp. tamari (gluten free soy sauce)
- fresh thyme and chives
- 2 tbsp. chopped nuts (I used almonds and pecans)
- 2-3 tbsp. olive oil for drizzling
Preparation:
Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.
Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.
Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.
Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!
Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.
