Maple-Dijon Sheet Pan Chicken with Cranberry Apple Relish
 
Prep time
Cook time
Total time
 
These colorful sheet pan chicken thighs are a tasty swap if you don't feel like cooking a whole turkey this holiday season.
Serves: 6
Ingredients
FOR THE CHICKEN:
  • 2 lbs. Boneless Skinless Chicken Thighs
  • 3 Garlic Cloves, minced
  • 2 tbsp. Dijon Mustard
  • 2 tbsp. Maple Syrup
ROASTED ROOT VEGGIES;
  • 2 tbsp. Olive Oil
  • 2 Sweet Potatoes, skinned and cut into 1-inch pieces
  • 16 oz. Brussels Sprouts, cut in half
  • 1 Small Red Onion, thickly sliced
  • Salt + Pepper, to taste
CRANBERRY APPLE RELISH:
  • 2 cups Cranberries, thawed from frozen
  • 1 Granny Smith Apple, chopped
  • 1 Orange, zested and juiced
  • 2 tbsp. Granulated Sugar
Instructions
  1. Set the chicken inside a large ziplock bag. Whisk together the minced garlic, Dijon mustard, and maple syrup to make a marinade. Pour the marinade over the chicken, seal the bag, and massage together until all the chicken pieces are coated. Set in the refrigerator or one hour or overnight.
  2. Cut the sweet potatoes, Brussels sprouts, red onion and set inside a second large ziplock bag. Pour over the olive oil and season with salt + pepper. Either set this in the fridge with the chicken or assemble just before you’re going to bake the chicken.
  3. Add the cranberries to a food processor and pulse until chunky. Remove, and place the apple in the same processor and pulse until chunky. Place the cranberries and apple in a large mixing bowl and top with orange zest and freshly squeezed orange juice. Mix together with sugar until well combined. Set aside, covered, in the refrigerator until you’re ready to use.
  4. When you’re ready to cook, preheat the oven to 425F. Make sure you have two racks set up and then set out two baking sheets, one for the chicken and a second for the vegetables (see notes below on why to cook on separate sheets).
  5. Pour out the vegetables on one sheet and arrange the chicken on the second sheet. Place the sheet with the veggies on the top rack, then slide the chicken onto the bottom rack. Roast for 35 minutes.
  6. Remove the veggies and move the chicken to the top rack. Broil for 3 - 5 minutes, or until the edges are crispy and browned. Plate with vegetables on bottom, then chicken, and top with cranberry apple relish.
Recipe by Slice of Jess at https://sliceofjess.com/maple-dijon-sheet-pan-chicken-with-cranberry-apple-relish/