I love the way the green beans crisp up for a crunchy texture, but feel free to add them later in the cooking time if you prefer a more tender veggie. You could also replace the potatoes with sweet potatoes for an interesting twist.
Maple Mustard Sheet Pan Chicken Thighs with Grapes, Red Onion and Green Beans
The unexpected sweet and savory combination of grapes with onion and green beans adds a sophisticated touch to a simple and easy to make dinner.
Course:
Main Course
Cuisine:
paleo
Keyword:
healthy main dish
Ingredients
- 6-8 boneless skinless chicken thighs
- 2 potatoes cut into chunks
- 2 red onions quartered
- 2 cups green beans halved
- 3 tablespoons olive oil divided
- 1 teaspoon coarse sea salt
- 8-10 cranks cracked black pepper
- ¼ cup grainy mustard
- 1 tablespoon dried rosemary divided
- 1 tablespoon maple syrup
- 1 teaspoon each sea salt and black pepper
- 1 ½ cups seedless red grapes
Directions
-
Prepare 1-2 large baking sheets by lining with parchment paper.
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Preheat oven to 400 degrees.
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Rinse chicken thighs and pat dry; set aside.
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Peel sweet potatoes and cut into bite-sized pieces.
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Toss onion, sweet potato and green beans with 2 tablespoons olive oil, 1 teaspoon coarse salt, and 1 teaspoon rosemary and distribute evenly with onion on prepared baking sheet.
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Bake 10 minutes, then stir and bake an additional 10 minutes.
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Meanwhile, combine mustard, maple syrup, sea salt and pepper, and remaining rosemary.
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Massage into chicken.
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Add chicken and grapes to baking sheet and return to oven; bake for 30 minutes or until brown and crisped on top.
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