Name: Sheet Pan Maple Dijon Chicken Thighs with Roasted Brussels Sprouts and Apples
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (approximately 200-250g / 7-9 oz each), trimmed of excess skin and fat; 450g (1 lb) Brussels sprouts, trimmed and halved; 2 medium firm, sweet-tart apples (such as Honeycrisp, Fuji, or Gala), cored and cut into 1-inch (2.5 cm) wedges; 60ml (1/4 cup) pure maple syrup; 60g (1/4 cup) Dijon mustard; 15ml (1 tablespoon) apple cider vinegar; 3 cloves garlic, minced (approximately 1.5 tablespoons); 45ml (3 tablespoons) extra-virgin olive oil, divided; 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided (or 3/4 teaspoon fine sea salt); 0.75 teaspoon (1.5g) freshly ground black pepper, divided; 2 tablespoons (5g) fresh parsley, finely chopped, for garnish

Magic Sous

Sheet Pan Maple Dijon Chicken Thighs with Roasted Brussels Sprouts and Apples — Magic Sous