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Easy Maple Dijon Chicken Thighs Recipe with Roasted Apples and Brussels Sprouts

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A quick and easy one-pan meal featuring bone-in, skin-on chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized apples and Brussels sprouts for a cozy, flavorful dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 medium apples (Honeycrisp or Granny Smith), cored and sliced into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves or rosemary sprigs (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, whisk together maple syrup, Dijon mustard, and minced garlic to make the glaze.
  4. Trim and halve Brussels sprouts. Core and slice apples into wedges. Toss them with olive oil, salt, pepper, and thyme if using.
  5. Arrange chicken thighs skin-side up in the center of a rimmed baking sheet or roasting pan. Scatter Brussels sprouts and apple wedges around the chicken in a single layer.
  6. Brush the chicken and veggies generously with the maple Dijon glaze.
  7. Roast in the oven for 35-40 minutes until chicken skin is golden and crisp and internal temperature reaches 165°F (74°C). The Brussels sprouts should be tender with caramelized edges and apples soft and browned.
  8. About halfway through roasting (around 20 minutes), flip the Brussels sprouts and apples to ensure even browning and brush the chicken again with any leftover glaze.
  9. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

Pat chicken dry before seasoning for crispier skin. Brush glaze twice for best flavor and caramelization. Avoid overcrowding pan to prevent steaming. Let chicken rest 5 minutes before serving. Use a meat thermometer to ensure internal temperature reaches 165°F. Optional broil 2-3 minutes at end for extra crispy skin. Leftovers keep 3-4 days refrigerated; reheat gently to preserve texture.

Nutrition

Keywords: maple Dijon chicken, roasted chicken thighs, Brussels sprouts recipe, roasted apples, easy chicken dinner, fall recipes, one-pan meal

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