Sheet-Pan Maple-Garlic Chicken with Roasted Brussels Sprouts & Carrots
This quick and flavorful sheet-pan dinner features juicy chicken breasts glazed with maple and garlic, paired with roasted Brussels sprouts and carrots for a balanced meal ready in under 20 minutes. Perfect for busy weeknights with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced on the bias
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried thyme
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Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper.
🌡️ 450°FIn a small bowl, whisk together olive oil, maple syrup, minced garlic, salt, pepper, and dried thyme.
⏱️ 2 minutesArrange chicken breasts, Brussels sprouts, and carrots on the sheet pan. Drizzle maple-garlic mixture evenly over everything and toss vegetables to coat.
⏱️ 2 minutesRoast on the top rack of the oven until chicken is cooked through (internal temp 165°F) and veggies are golden, about 15 minutes.
⏱️ 15 minutes 🌡️ 450°FLet rest 1 minute before serving. Spoon any pan juices over the chicken.
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Nutrition Information
Per serving. Values are approximate and may vary.
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