Sheet Pan Chicken Thighs
Servings: 4 | Prep: 10 min | Cook Time: 35 min
INGREDIENTS
1.5 pound chicken thighs
3 cups sweet potatoes cubed
3 cups brussels sprouts halved
1 red onion sliced
1 tbsp. olive oil
2 tbsp. maple syrup
2 tbsp. Dijon mustard
½ tsp. dried rosemary
½ tsp. pepper
¼ tsp. salt
Make dinner easy with this Chicken Thigh Sheet Pan Meal with sweet potatoes, Brussels sprouts, and onions cooked together on a single sheet pan!
DIRECTIONS
Preheat oven to 425℉.
In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.
Take half the mixture to brush on the chicken thighs and the remaining half to coat the veggies.
Place chicken thighs on prepared sheet pan. Brush with prepared mixture. After the veggies are well coated add them to the pan around the chicken.
Bake for 30-35 minutes. Flipping veggies halfway through. Make sure chicken is cooked to 165 degrees. Enjoy!
NUTRITION: Calories: 558kcal | Fat: 33g | Carbohydrates: 35g | Fiber: 7g | Sugar: 11g | Protein: 32g
Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!
I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!
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