Simple Sheet Pan Chicken Dinner

Name: Simple Sheet Pan Chicken Dinner
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 people
Ingredients: 3 large chicken legs; 1 teaspoon freshly ground black pepper; 2 teaspoons fine sea salt; 1 1/2 lbs small red potatoes; 2 Tablespoons olive oil; 2 cloves garlic; 2 Tablespoons grainy mustard; 2 Tablespoons pure maple syrup; 1 lb Brussels sprouts; 3 prigs fresh thyme

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Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 10 mins
Servings
6 people
Course
Main Course
Cuisine
American

Simple Sheet Pan Chicken Dinner

Iris Warren

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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.

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Ingredients

Servings

3 large chicken legs divided at the joint
1 teaspoon freshly ground black pepper divided
2 teaspoons fine sea salt divided
1 1/2 lbs small red potatoes
2 Tablespoons olive oil
2 cloves garlic peeled
2 Tablespoons grainy mustard
2 Tablespoons pure maple syrup
1 lb Brussels sprouts
3 prigs fresh thyme or 1/2 tsp dried

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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.