Maple Dijon Chicken Sheet Pan Dinner

For Maple Dijon Glaze

• 1/2 cup pure maple syrup from Canada
• 1/3 cup extra virgin olive-oil
• 1/3 cup Dijon mustard
• 2 tsp salt
• 1 tsp smoked paprika
• freshly ground black pepper
• 2 tbsp fresh thyme

For Sheet Pan Dinner

• 4 to 6 large chicken drumsticks, bone-in, skin-on
• 4 large chicken thighs, bone-in, skin-on
• 2 large sweet potatoes
• 1 1/2 to 2 pounds brussels sprouts
• 2 to 3 large shallots, thinly sliced
• 6 slices smoked bacon
• 2 tbsp fresh thyme

1. Preheat the oven to 425F/218C. Prepare the maple Dijon glaze first. In a large measuring cup or mixing bowl, combine the pure maple syrup, mustard, olive oil, thyme, salt, pepper and smoked paprika. Use a whisk or fork and stir until the mixture is uniform.
2. Arrange the chicken in a large mixing bowl or casserole dish. Pour just half of the prepared glaze over the top and rotate the chicken until it’s well coated all over. Cover the chicken and set it into the refrigerator to chill. This step can also done the day before.
3. Meanwhile, prepare the remaining ingredients. Peel and chop the sweet potatoes into 1-inch chunks. Clean and then halve the brussels sprouts. Thinly slice the shallots. Dice the smoked bacon.
4. Place the sweet potatoes, sprouts, bacon bits and shallots into a large mixing bowl. Add the remaining maple glaze and toss the vegetables together until they’re well coated. Spread the vegetables onto a large baking sheet lined with parchment paper or a silicon mat.
5. Remove the chicken from the refrigerator and arrange it over the top of the prepared vegetables. Use a pastry brush to brush on any remaining glaze onto the chicken. Sprinkle the remaining fresh thyme over the top.
6. Roast the chicken, uncovered, in the preheated oven for about 40 to 45 minutes, until the internal temperature of the chicken reaches 165F/74C. Remove the chicken from the oven and let it cool for about 10minutes before serving.