Mustard Maple Syrup One Sheet Chicken Thigh Recipe.
This lunch or dinner dish is perfect and quick to make for your family.
Everyone will like this and it is super healthy. You don’t need many ingredients, actually you might have them already in your pantry. When I make something, I never ever use the exact ingredients unless (I always adjust it to my taste) I am baking something like healthy bread, muffins or vegan cakes etc. With baking you need exact amount of ingredients.
Please, as always, feel free to adjust this recipe according to your taste, and the taste that your family likes. I always cook larger amounts so that we can have left overs for dinner or “tomorrows lunch”.
All my recipes are simple and super easy to make, because I don’t like, and don’t have time, for anything difficult.
Here’s a video on how I made this super easy chicken sheet meal. All the ingredients that I used and the method I have put beneath the video. Enjoy!
6 chicken thighs or breasts (you can use less)
Chopped vegetables: green peppers, onions, zucchinis, beetroot, mushrooms, garlic and celery to garnish.
For the chicken glaze, you will need 1 tablespoon of maple syrup and 1 tablespoon of mustard.
Condiments: olive oil, garlic powder, sea salt, black pepper.
Place the chicken thighs on a baking sheet and spice it up with garlic powder and sea salt. Brush them with olive oil on both sides.
Place the chicken to bake for 10 minutes (on 200 degrees celsius) before you chopping up all your vegetables. It takes much longer for chicken thighs to cook than vegetables, and you don’t want your vegetables to burn and your chicken to stay raw.
If you are using chicken breasts, then reverse the method, because chicken breasts cook quickly and they can get very dry if overcooked.
The next step is to wash and chop up all your vegetables. Make sure they are approximately the same size. Place them in a bowl and season them with 3 tablespoons of extra virgin olive oil and salt.Chop the garlic and celery a little smaller, because they will give a nice flavour to the vegetables. If you are not a great fan of garlic and celery, then you can use rosemary, oregano or basil to give your veggies a different flavour.
After you are done, combine the vegetables and chicken together and bake for another 30-40 minutes depending on your oven, but make sure that you lower the heat to 160 degree celsius.
This trick was told to me by my mum, and this is how you keep meat nice and juicy. For the first 5-10 minutes you bake your meat on a high heat and then you lower the temperature. This way the meat stays crispy on the outside and juicy on the inside. 🙂
Also, never, ever, wash the mushrooms with water. Just gently brush them and use them, otherwise they will soak up too much water and loose their taste and make your dish too watery.
This trick I was told by Chefs in Canada, when I was working in restaurants.
During the last 10 minutes of baking, apply the mustard and maple syrup glaze to the chicken. Mix together 1 tablespoon of maple syrup and 1 tablespoon of mustard then simply brush the chicken thighs. You can also add some garlic powder 🙂
I hope that you enjoy this Mustard Maple Syrup One Sheet Chicken Thigh Recipe.
I would like to hear from you in the comments below.
Did you like this recipe?
What would you change?
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