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 (15x21 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.