Sheet Pan Maple-Dijon Chicken

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Sheet Pan Maple-Dijon Chicken featuring tender chicken thighs coated in a sweet and tangy maple-Dijon glaze and perfectly roasted vegetables.

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Perfect for busy weeknights!

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To make, melt the butter in a medium sized saute pan.

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Add the breadcrumbs. Cook just until the breadcrumbs begin to brown. Season with fresh herbs, salt, and pepper. Stir, and then remove to a plate and cool.

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For the sauce: Whisk together the maple syrup, chicken stock, vinegar, Dijon, salt, and pepper.

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Carefully wipe out the saute pan and add the butter. Melt the butter over medium heat and add the garlic, stirring for 1 minute until fragrant.

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Add the maple syrup mixture to the butter and simmer/reduce the sauce for ~10 minutes or until it thickens up a bit.

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Pat chicken thighs dry with paper towels. Add 1 ½ tbsp. olive oil and seasonings. Toss to coat.

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Arrange the chicken thighs and veggies on a standard half-sheet pan. Pour some of the sauce into a small bowl, about ¼ cup and use this sauce to brush the tops of the chicken.

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Bake for 20-25 minutes or until chicken is cooked through and veggies are tender and roasted.

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Brush or pour the reserved sauce over the chicken and veggies.

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Serve with the toasty breadcrumbs on top and serve as is or with rice, garlic bread, or a salad. Enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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