Are you tired of spending hours in the kitchen after a long day at work? Look no further! Our Maple Dijon Sheet Pan Dinner is the perfect solution for a quick and easy weeknight meal that doesn’t skimp on flavor. In this blog post, I’ll walk you through the steps to create this mouthwatering dish that combines the sweetness of maple syrup with the tanginess of Dijon mustard.
Ingredients
– 1 ½- 2 pounds boneless skinless chicken thighs (see notes for breasts)
– 1 pound baby Dutch potatoes, quartered, halved if super small
– 1 bunch asparagus
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons maple syrup
– 1 tablespoon Dijon mustard
– 3 cloves garlic, minced
– 1/2 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried oregano
– 1/4 teaspoon dried thyme
– 1 tablespoon balsamic vinegar
– 3 tablespoons chopped fresh parsley
Instructions
Preheat and Marinate
Begin by preheating your oven to 400 degrees Fahrenheit. While the oven is heating up, prepare the marinade. In a freezer-size sealable bag, combine 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 3 cloves of minced garlic, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, 1/4 teaspoon of dried thyme, and 1 tablespoon of balsamic vinegar. Set aside 2 Tablespoons of the marinade to be used later. This flavorful marinade is the secret to the incredible taste of our Maple Dijon Sheet Pan Dinner.
Add the boneless skinless chicken thighs to the bag, seal it, and turn to coat the chicken evenly. Allow the chicken to marinate at room temperature for 20 minutes while you move on to the next step. If you have more time, you can marinate the chicken in the refrigerator for up to 4 hours.
Prepare the Pan
Line a large sheet pan (15×21 inches) with aluminum foil and spray it with cooking spray. This step not only ensures easy cleanup but also helps prevent sticking.
Roast the Potatoes
Next, add the quartered baby Dutch potatoes to the prepared sheet pan. Drizzle 1 tablespoon of the reserved marinade (the portion that was not in contact with the chicken) over the potatoes and sprinkle with 1/4 teaspoon of salt. Toss the potatoes until they are evenly coated with the marinade. Spread them out in an even layer on one side of the sheet pan.
Bake the potatoes in the preheated oven at 400 degrees Fahrenheit for 15 minutes.
Add the Veggies and Chicken
After 15 minutes, remove the sheet pan from the oven. Push the roasted potatoes to one side of the pan to make room for the asparagus and chicken. Add the asparagus to the sheet pan and toss it with 1 tablespoon of the reserved marinade.
Arrange the chicken on the sheet pan in a single layer alongside the asparagus and potatoes.
Final Bake
Return the sheet pan to the oven, and bake everything uncovered at 400 degrees Fahrenheit for an additional 17-22 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. The final result should be beautifully caramelized chicken, tender potatoes, and perfectly roasted asparagus.
Garnish and Serve
Once your Maple Dijon Sheet Pan Dinner is out of the oven, sprinkle it with 3 tablespoons of chopped fresh parsley for a burst of color and freshness.
Serve this delicious and easy sheet pan dinner hot, and watch it disappear in no time! Your family will love the harmonious blend of sweet maple and tangy Dijon flavors in this meal, and you’ll love how simple it is to prepare.
Whether you’re a busy professional or a home cook looking for a hassle-free dinner option, our Maple Dijon Sheet Pan Dinner has got you covered. Give it a try and enjoy a gourmet meal without the fuss! Don’t forget to save this recipe for later and share it with your friends and family. Click Here to learn more about the nutrition program that I follow and how to get started. Happy cooking!
Ingredients
- 1 ½- 2 pounds boneless skinless chicken thighs see notes for breasts
- 1 pound baby Dutch potatoes quartered, halved if super small
- 1 bunch asparagus
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh parsley
Instructions
- Begin by preheating your oven to 400 degrees Fahrenheit.
- While the oven is heating up, prepare the marinade. In a freezer-size sealable bag, combine 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, 3 cloves of minced garlic, 1/2 teaspoon of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, 1/4 teaspoon of dried thyme, and 1 tablespoon of balsamic vinegar. Set aside 2 Tablespoons of the marinade to be used later.
- Add the boneless skinless chicken thighs to the bag, seal it, and turn to coat the chicken evenly. Allow the chicken to marinate at room temperature for 20 minutes while you move on to the next step. If you have more time, you can marinate the chicken in the refrigerator for up to 4 hours.
- Line a large sheet pan (15×21 inches) with aluminum foil and spray it with cooking spray. This step not only ensures easy cleanup but also helps prevent sticking.
- Next, add the quartered baby Dutch potatoes to the prepared sheet pan.
- Drizzle 1 tablespoon of the reserved marinade over the potatoes and sprinkle with 1/4 teaspoon of salt. Toss the potatoes until they are evenly coated with the marinade. Spread them out in an even layer on one side of the sheet pan.
- Bake the potatoes in the preheated oven at 400 degrees Fahrenheit for 15 minutes.
- After 15 minutes, remove the sheet pan from the oven. Push the roasted potatoes to one side of the pan to make room for the asparagus and chicken. Add the asparagus to the sheet pan and toss it with 1 tablespoon of the reserved marinade.
- Arrange the chicken on the sheet pan in a single layer alongside the asparagus and potatoes.
- Return the sheet pan to the oven, and bake everything uncovered at 400 degrees Fahrenheit for an additional 17-22 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Once your Maple Dijon Sheet Pan Dinner is out of the oven, sprinkle it with 3 tablespoons of chopped fresh parsley for a burst of color and freshness.
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