Sheet Pan Maple-Dijon Chicken & Fingerlings
If you’re craving a comforting, flavorful dinner that practically makes itself, this Sheet Pan Maple-Dijon Chicken & Fingerlings recipe is your new best friend. With tender, juicy chicken thighs coated in a tangy-sweet maple-Dijon glaze and roasted alongside perfectly crispy fingerling potatoes, this one-pan wonder is a game-changer for busy weeknights or casual weekend meals. The best part? Cleanup is a breeze, and the ingredients come together quickly for a fuss-free, crowd-pleasing dish.
Why This Recipe Is Reliable
This recipe is a fail-safe for several reasons. First, using bone-in, skin-on chicken thighs ensures maximum flavor and moisture retention, giving you tender meat with irresistibly crispy skin every time. The fingerling potatoes roast right alongside the chicken, absorbing those beautiful maple-Dijon juices for a harmonious bite. Plus, the use of pantry staples like Dijon mustard, pure maple syrup, and dried herbs means you can whip this up without a last-minute grocery run.
The balance of sweet and tangy flavors, combined with the savory herbs and spices, creates a complex yet approachable taste profile that appeals to a wide range of palates. Because everything cooks together on one sheet pan, the chicken and potatoes finish at just the right time, making dinner prep streamlined and efficient.
What Goes In
- 4 chicken thighs, bone-in and skin-on – For juicy, flavorful meat with crispy skin.
- 1 pound fingerling potatoes, halved – Their waxy texture holds up well to roasting.
- 1/4 cup Dijon mustard – Adds a tangy, sharp element to the glaze.
- 1/4 cup pure maple syrup – Brings natural sweetness and caramelization.
- 2 tablespoons olive oil – Helps with roasting and adds richness.
- 1 teaspoon garlic powder – Provides savory depth.
- 1 teaspoon onion powder – Enhances overall flavor.
- 1 teaspoon dried thyme – Adds an earthy, herbal note.
- Salt and pepper to taste – Essential for seasoning.
- Fresh parsley for garnish – Brightens and freshens the dish before serving.
Equipment & Tools
- Sheet pan – A large rimmed baking sheet to roast everything evenly.
- Mixing bowl – To whisk together the maple-Dijon glaze and seasonings.
- Tongs – For turning the chicken and potatoes during roasting.
- Meat thermometer (optional) – To ensure perfectly cooked chicken.
- Sharp knife – For halving the fingerling potatoes.
- Pastry brush (optional) – To evenly coat chicken with glaze.
Step-by-Step: Sheet Pan Maple-Dijon Chicken & Fingerlings
Step 1: Prepare the Glaze
In a mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. This glossy glaze is the heart of the dish, balancing tangy and sweet flavors that will coat both the chicken and potatoes beautifully.
Step 2: Season the Chicken and Potatoes
Pat the chicken thighs dry with paper towels to ensure crisp skin. Place them in the bowl with the glaze and toss until each piece is well coated. In a separate bowl, toss the halved fingerling potatoes with a few spoonfuls of the glaze, making sure they are evenly coated but not drenched.
Step 3: Arrange on the Sheet Pan
Spread the fingerling potatoes in a single layer on the rimmed sheet pan, leaving space between pieces for even roasting. Nestle the chicken thighs skin-side up among the potatoes. Pour any remaining glaze over the chicken and potatoes to maximize flavor.
Step 4: Roast Until Golden
Place the sheet pan in a preheated oven at 425°F (220°C) and roast for 35-40 minutes. Halfway through cooking, use tongs to turn the potatoes for even browning. The chicken is done when the skin is crispy and an internal thermometer reads 165°F (74°C).
Step 5: Garnish and Serve
Remove the sheet pan from the oven and sprinkle freshly chopped parsley over the chicken and potatoes. This final touch adds a pop of color and fresh herbal brightness. Serve hot and enjoy the perfect harmony of flavors.
Variations for Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free, just ensure your Dijon mustard is certified gluten-free.
- Low-Sugar: Swap pure maple syrup for a low-glycemic sweetener like coconut nectar or reduce the amount slightly.
- Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the glaze for heat.
- Different Potatoes: Swap fingerlings for baby Yukon Golds or red potatoes if preferred.
What I Learned Testing
- Using bone-in, skin-on chicken thighs is crucial for juicy meat and crispy skin – boneless just doesn’t compare.
- The maple syrup caramelizes beautifully at high heat, creating a subtle glaze that isn’t overly sweet.
- Halving fingerling potatoes ensures they roast through evenly and get a lovely crisp exterior.
- Turning the potatoes halfway through roasting prevents sogginess and promotes even browning.
- Adding fresh parsley at the end brightens the dish visually and flavor-wise without overpowering the glaze.
Make Ahead Like a Pro
You can prepare the maple-Dijon glaze and marinate the chicken thighs in it up to 24 hours ahead of time, storing everything covered in the refrigerator. When ready to cook, simply toss the potatoes in the glaze and roast as directed. This advance prep boosts flavor and shortens active cooking time, perfect for busy days or entertaining.
Handy Q&A
Can I use chicken breasts instead of thighs?
Yes, but keep in mind chicken breasts are leaner and can dry out faster. Reduce the roasting time and monitor closely to prevent overcooking.
What if I don’t have fingerling potatoes?
Baby Yukon Gold or red potatoes are great alternatives. Just be sure to cut them into similar-sized pieces for even cooking.
Can I make this recipe in an air fryer?
This recipe is best suited for an oven sheet pan due to the quantity and roasting method. However, smaller batches of chicken thighs and potatoes can be adapted for an air fryer with reduced cooking times.
How do I store leftovers?
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Quick Weeknight Wins
- For another maple-inspired chicken dish, try Maple Chili Glazed Chicken Thighs for a spicy-sweet twist.
- Looking for a tangier glaze? Apple Cider Glazed Chicken Thighs offer a lovely fruit-forward flavor.
- Serve your roasted fingerlings alongside a Fresh Herb Potato Salad to switch up potato preparations on occasion.
Wrap-Up
Sheet Pan Maple-Dijon Chicken & Fingerlings is a masterclass in simple, delicious cooking. The effortless prep and one-pan roast make it a versatile recipe you’ll turn to time and again. The balance of bold Dijon mustard, sweet maple syrup, and fragrant thyme creates a flavor profile that elevates everyday ingredients into a memorable meal. Whether it’s a weeknight dinner or a casual weekend feast, this dish impresses with minimal effort and maximum taste.
Give this recipe a try, and you might find yourself reaching for the mustard and maple syrup more often than you thought!
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Sheet Pan Maple-Dijon Chicken & Fingerlings
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, dried thyme, salt, and pepper to prepare the glaze.
- Pat the chicken thighs dry with paper towels. Toss the chicken in the glaze until well coated. In a separate bowl, toss the halved fingerling potatoes with a few spoonfuls of the glaze, coating them evenly but not drenched.
- Spread the fingerling potatoes in a single layer on a rimmed sheet pan, leaving space between pieces. Nestle the chicken thighs skin-side up among the potatoes. Pour any remaining glaze over the chicken and potatoes.
- Roast in a preheated oven at 425°F (220°C) for 35-40 minutes. Halfway through, use tongs to turn the potatoes for even browning. Chicken is done when skin is crispy and internal temperature reaches 165°F (74°C).
- Remove from oven and sprinkle freshly chopped parsley over the chicken and potatoes. Serve hot and enjoy.
Notes
- Marinate the chicken in the maple-Dijon glaze up to 24 hours ahead for enhanced flavor.
- Use a meat thermometer to ensure perfectly cooked chicken without overcooking.
- Turn the potatoes halfway through roasting to achieve even crispiness.
