Maple Dijon Chicken & Veg Bake

Ingredients

• 6bone-in skin-on chicken thighs
• 1 lbbrussels sprouts, halved
• 1 largesweet potato, cut into 3/4-inch pieces
• 1 smallred onion, cut into wedges
• 3 tbspolive oil
• 3 tbsppure maple syrup
• 2 tbspDijon mustard
• 1 tbspgrainy mustard
• 1 tbspapple cider vinegar
• 4 sprigsfresh thyme
• to tastesea salt and black pepper
• to finishflaky salt and chopped parsley

Method

1. 01

   Heat the oven to 425°F (220°C).

2. 02

   Whisk the maple syrup, both mustards, vinegar, two tablespoons of the olive oil, and a pinch of salt and pepper in a small bowl. The two mustards do different work: smooth Dijon for sharpness, grainy for texture and pop.

3. 03

   Pat the chicken thighs dry. Season generously with salt and pepper.

4. 04

   Toss the brussels sprouts, sweet potato, and red onion on a large sheet pan with the remaining olive oil, salt, and pepper. Spread in a single layer — crowding turns roast into steam.

5. 05

   Push the vegetables to the edges of the pan. Lay the thighs skin-side up in the center where the rendered chicken fat will drip onto the cut sides of the brussels sprouts as it roasts.

6. 06

   Brush the chicken and vegetables with half the maple-mustard sauce. Tuck the thyme sprigs in among the vegetables.

7. 07

   Roast for twenty-five minutes.

8. 08

   Pull the pan out and brush the chicken with the rest of the sauce. Return to the oven for ten to fifteen more minutes — the second glaze caramelizes into a lacquered finish that one coat alone can't reach.

9. 09

   Move the pan to the top rack for the final five minutes if the vegetables aren't browning. Color is flavor here.