Sheet Pan Maple-Glazed Chicken Thighs with Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with a sweet and savory maple glaze, paired with caramelized Brussels sprouts. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, Brussels sprouts, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in chicken thighs
1 lb, halved Brussels sprouts
1/4 cup maple syrup
2 tbsp Dijon mustard
3 tbsp olive oil
3 cloves, minced garlic cloves
1 tsp salt
1/2 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 3 tbsp olive oil, and 3 minced garlic cloves until well combined.
Step 2: Place 6 bone-in chicken thighs and 1 lb halved Brussels sprouts on a large rimmed baking sheet. Season everything with 1 tsp salt and 1/2 tsp black pepper evenly.
Step 3: Brush the chicken thighs generously with the maple-mustard glaze, then toss the Brussels sprouts in the remaining glaze on the sheet pan.
Step 4: Roast in the preheated oven for 35-40 minutes, turning the Brussels sprouts halfway, until the chicken skin is golden and reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and caramelized.
Step 5: Remove from oven and let rest 5 minutes before serving, spooning any pan juices over the chicken and sprouts.