Name: Maple Mustard Sheet-Pan Chicken
Ingredients: 2 tbsp Some Like It Hot deli mustard; 1 tbsp Dijon mustard (optional); 3 tbsp maple syrup; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp apple cider vinegar; Salt and pepper, to taste; 6 boneless, skinless chicken thighs; 1 lb baby potatoes, halved; 2 large carrots, sliced on a bias; 1 red onion, cut into wedges; 1 medium head broccoli, cut into florets; 1–2 tbsp olive oil; Salt and pepper, to taste

Ingredients

Units Scale

Sauce

2 tbsp Some Like It Hot deli mustard
1 tbsp Dijon mustard (optional)
3 tbsp maple syrup
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp apple cider vinegar
Salt and pepper, to taste

Sheet Pan

6 boneless, skinless chicken thighs
1 lb baby potatoes, halved
2 large carrots, sliced on a bias
1 red onion, cut into wedges
1 medium head broccoli, cut into florets
1-2 tbsp olive oil
Salt and pepper, to taste

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Instructions

Prepare the vegetables
1. Preheat oven to 425°F
2. Toss potatoes, carrots, onion, and broccoli with olive oil, salt, and pepper.
3. Spread evenly on a parchment-lined sheet pan, placing potatoes cut-side down for better browning.
Make the sauce
1. In a bowl, whisk together deli mustard, Dijon mustard (if using), maple syrup, olive oil, garlic, apple cider vinegar, salt, and pepper.
2. Taste and adjust maple syrup if you want more sweetness to balance the heat.
Add the chicken
1. Season chicken thighs with salt and pepper.
2. Nestle them among the vegetables on the sheet pan.
3. Brush the chicken with half of the sauce.
Roast
1. Roast for 20 minutes.
2. If the broccoli edges are browning too quickly, flip or move them slightly on the pan.
3. Brush the chicken with the remaining sauce.
4. Continue roasting 10–15 minutes, until chicken reaches 165°F and vegetables are well roasted.
Serve
1. Let the pan rest for 5 minutes before serving.
2. Finish with a squeeze of fresh lemon over the tray for brightness.

Category: entrees, chicken, one dish, Nova scotia loyal, recipes