Sheet Pan Maple-Glazed Chicken — grab your maple syrup because tonight we are making a sweet and easy chicken dinner recipe that takes just one baking sheet to make and gets even your picky eaters excited.
3chicken breasts - bonelessskinless (1/2 to 3/4 of a kilogram) pounded to an even thickness
1/4cupsalt for brine
4cupsapprox water for brine
1.5cupsred or yellow potatoeshalved or quartered
1.5cupsbroccoli and/or cauliflower
herbs of choice - fresh and/or driedwe used dried Italian herb mix and fresh sage
salt and pepper
1/2cupchicken brothor water
This sheet pan chicken recipe calls for boneless, skinless chicken breasts and bakes for a total time of 20-25 minutes at 450F. Cooking time will vary due to thickness of chicken and in different ovens. It is recommended to check chicken with a thermometer to ensure if reaches 165F. Chicken thighs, drumsticks, or a combination may be substituted. If using bone-in chicken breasts, chicken drumsticks, or chicken increase cooking time to between 30-40 minutes.
For the juiciest chicken, brine chicken in a simple saltwater brine solution while preparing vegetables. If you are in rush, or you purchased pre-brined chicken, you can skip this step.
To prepare brine, dissolve salt in lukewarm water (approximately 1 tablespoon to 1 cup ratio) in large bowl and submerge chicken. For chicken breasts, brine for 15 minutes up to 2 to 4 hours max.
If brining for 15-20 minutes while preparing vegetables, brine in the lukewarm water. If brining for longer, chicken must be kept cold to keep bacteria from growing. Therefore, after salt has dissolved in the lukewarm water, add ice cubes before submerging chicken, cover and place in the refrigerator.
Line a large sheet pan with parchment paper or aluminum foil.
Wash and prepare vegetables.
Place cherry tomatoes in a small bowl, drizzle with a small amount of olive oil, sprinkle with herbs and salt and toss. Set aside.
Place cut potatoes (and carrots if including carrots in your meal) on sheet pan, drizzle with olive oil, sprinkle with herbs and salt and toss.
In a medium bowl, mix remaining vegetables, (broccoli, cauliflower, sliced peppers,) with olive oil, salt and herbs. Toss. Set aside to add to sheet pan halfway through cooking chicken.
Remove chicken from brine, discard brine water, and rinse chicken thoroughly.
Pat dry with paper towels.
Place chicken on sheet pan. Drizzle with melted butter and sprinkle with coarse salt. Rub in and turn over. Repeat on second side.
Cover sheet pan with a second sheet pan upside down or with aluminum foil and place in oven on middle rack. Bake for 12 minutes at 450F.
Remove from oven, baste the chicken with juices, add the rest of the veggies, except the tomatoes. Brush on glaze and return to the oven to cook uncovered for about 5-8 minutes, or until potatoes are soft but not yet browned.
Once again, remove from oven, glaze the chicken again, add cherry tomatoes, and return to over for the last 5 minutes of cooking.
Check to see if the chicken is fully cooked with a thermometer. It should be 165*.
If you want the chicken and veggies browned, turn the oven to broil and return to oven on top rack for about 3 minutes.
Remove from the oven, cover and let rest for 5 minutes before cutting into the chicken. Drizzle remaining glaze before serving.
For the final drizzle, ensure you are using the glaze that you set aside and did not use during the cooking process. The glaze used when the chicken was partially cooked must be thrown away as it will be contaminated from the partially cooked chicken.