Maple Mustard Chicken with Roast New Potatoes and Brussels Sprouts is fall comfort food in one easy tray bake! A simple weeknight dinner that's ready in under an hour.
Course Main Dishes
Cuisine American
Keyword Dairy-Free, Gluten-free
Essential Ingredient Chicken
Cook Time 1 hourhour
Resting time 10 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6people
Equipment
1 12x15-inch rimmed sheet pan
Ingredients
3largechicken legsdivided at the joint
1teaspoonfreshly ground black pepperdivided
2teaspoonsfine sea saltdivided
1 1/2lbssmall red potatoes
2Tablespoonsolive oil
2clovesgarlicpeeled
2Tablespoonsgrainy mustard
2Tablespoonspure maple syrup
1lbBrussels sprouts
3sprigsfresh thymeor 1/2 tsp dried
Instructions
Preheat the oven to 375°F. Line a rimmed 12x15 inch sheet pan with foil or parchment paper. This ensures a fast clean-up.
Pat chicken with paper towel until it is thoroughly dry - this is going to help the skin crisp up nicely! Season chicken generously with salt and pepper. Arrange on the prepared rimmed baking sheet with plenty of space between the pieces.
Scrub potatoes if needed and pat dry. Cut the larger ones in half. Toss with one teaspoon of olive oil and a bunch of seasoning. Scatter on the baking sheet among the pieces of chicken. Place the pan in the oven and set a timer for 15 minutes.
Meanwhile, mince the garlic and then pulverize it on a cutting board until it is a paste. Transfer to a small bowl and add the maple, mustard, 1/2 teaspoon of salt and 1 Tablespoon of olive oil.
When the 15 minutes are up, remove the sheet pan from the oven. Brush chicken generously with the maple-mustard sauce. Dab a little on the potatoes. Return the pan to the oven and roast for another 15 minutes. The chicken should start to brown.
Meanwhile, trim the ends and outer leaves off the Brussels sprouts. Place sprouts in a bowl and toss with 2 teaspoons of olive oil. Season with salt and pepper. Sprinkle thyme leaves over the sprouts
Remove the pan from the oven and tumble the Brussels sprouts around the roast chicken and potatoes. Return the pan to the oven for the final 10 minutes or so.
Remove the pan from the oven and turn off the heat. If you have a meat thermometer, the chicken temperature should read 170°F. Sprinkle chopped thyme over the entire pan. Rest chicken for 10 minutes. Cover loosely with foil or another pan to keep the dinner warm while the chicken rests.
Using a sturdy pair of tongs, transfer the chicken to a serving platter. Arrange the roasted vegetables around the platter of chicken. Serve hot with a side of cranberry sauce.
Notes
You can use 6-8 drumsticks for the recipe. I usually buy 3 large, free-range chicken legs and cut them in half at the joint. This recipe also doubles well, just make it on two baking sheets.Honey or pomegranate molasses may be used in place of maple syrup. Both are delicious and complement the Brussels sprouts very well.