Maple Mustard Chicken Sheet Pan Dinner
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400°F (200°C). Season chicken with ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Add ¼ cup (60 mL) olive oil to large saucepan set over medium-high heat; sear chicken, turning once, for 2 to 3 minutes or until browned on all sides. Remove from pan; set aside.
In small bowl, whisk together remaining olive oil, maple syrup, mustard, thyme, rosemary, lemon zest, and remaining salt and pepper. Add potatoes, Brussels sprouts, carrots and onion; toss to coat. Spread vegetables evenly on parchment paper–lined baking sheet. Arrange chicken on vegetables.
Roast for 35 to 40 minutes or until vegetables are tender and internal temperature reaches 165°F (74°C) on instant-read thermometer when inserted into thickest part of chicken.
For added heat, add red chili flakes or cayenne pepper to olive oil mixture.