Fall Sheet Pan Chicken Thighs with Carrots and Brussels Sprouts
This cozy fall sheet pan meal has everything you want in an easy dinner. Crispy bone-in chicken thighs, caramelized carrots and Brussels sprouts, a sweet and savory maple mustard sauce, and dried cranberries and crunchy pecans to finish it all off. It’s an easy weeknight meal you’ll want to come back to all season long.
Equipment
Ingredients
- 1½ tablespoons whole grain mustard or dijon mustard
- 3 tablespoons maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 4 chicken thighs (bone-in, skin-on)
- 4 carrots peeled and cut into 2-inch sticks
- 1 pound Brussels sprouts trimmed and halved
- ¼ cup dried cranberries
- ⅓ cup pecan halves
Instructions
- In a small bowl, whisk together the mustard, maple syrup, avocado oil, garlic powder, onion powder, thyme, and salt.
- Arrange the chicken thighs skin-side up on a large sheet pan. Add the carrots and Brussels sprouts around the chicken.
- Drizzle the maple mustard sauce over the chicken and vegetables. Toss the vegetables to coat. I like to arrange the Brussels sprouts cut side down to help the edges caramelize. For extra flavor, gently lift the chicken skin and spoon some of the sauce between the skin and meat.
- Roast in a preheated 400°F oven for 40–45 minutes, or until the thickest part of the chicken thighs reaches at least 165°F.
- During the final 10 minutes of cooking, scatter the dried cranberries and pecans over the vegetables.
- Finish roasting until the chicken is cooked through and the vegetables are tender and caramelized. Serve immediately and enjoy!
Notes
- Place the Brussels sprouts cut side down so they get nice and caramelized.
- This recipe is for 3-4 chicken thighs, if you cook more you may want to make more sauce to cover all of the chicken and vegetables.
- Be sure to lift up the skin on the chicken and get the sauce underneath to help flavor the meat of the chicken thigh.
Nutrition
Serving: 1servingCalories: 581kcalCarbohydrates: 35gProtein: 29gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 142mgSodium: 828mgPotassium: 1028mgFiber: 8gSugar: 20gVitamin A: 11177IUVitamin C: 100mgCalcium: 113mgIron: 3mg
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
