Maple Dijon Sheet-Pan Chicken with Fall Vegetables

A tangy maple-Dijon glaze brings chicken thighs, sweet potatoes and Brussels sprouts together on one pan. The vegetables get a head start so they roast through while the chicken cooks. Leave room between the pieces for browned edges instead of steamed vegetables.

Prep: 20 minutes · Cook: 35 minutes · Yield: 4 servings

Ingredients

• 1 pound sweet potatoes, cut into 3/4-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried thyme