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Maple-Mustard Chicken Thighs

Maple-Mustard Chicken Thighs with Sage, Brussels Sprouts, and Potatoes

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Recipe Details


We love the combination of rich dark meat chicken, crispy skin, and sweet and savory glaze. Here, Chef Giuseppe stirs together maple sugar and whole-grain mustard, then brushes chicken thighs in the last few minutes of cooking. They're paired with roasted Brussels sprouts, potatoes, and red onion, which are tossed with nutty brown butter for a decadent finishing touch.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 860
  • Protein 43g
  • Total Carb 35g
  • Total Fat 60g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sage
    1/8 ounce
  • Brussels sprouts
    6 ounces
    Brussels sprouts
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • red onion
    red onion
  • chicken thighs
    chicken thighs
  • maple sugar
    1 tablespoon
    maple sugar
  • whole-grain mustard
    2 tablespoons
    whole-grain mustard
  • unsalted butter
    4 packets
    unsalted butter
  • red wine vinegar
    2 teaspoons
    red wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheets
  • 8" small pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Pick sage leaves, discarding stems. Halve Brussels sprouts lengthwise through roots. Cut potatoes into ½-inch pieces. Peel onion, halve, and thinly slice. Line 2 baking sheets with foil.

  2. Roast chicken thighs

    Roast chicken thighs

    Pat chicken thighs very dry with paper towel and place on 1 prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Roast until skin is beginning to crisp, 15-20 minutes (it'll finish cooking in Step 4).

  3. Roast vegetables

    Roast vegetables

    While chicken roasts, on other prepared sheet, toss sage leaves, Brussels sprouts, potatoes, and onion with 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, placing Brussels sprouts cut side down. Roast (with chicken) until vegetables are tender, 18-20 minutes. Meanwhile, in a small bowl, stir together maple sugar and mustard to combine.

  4. Finish chicken thighs

    Finish chicken thighs

    Once chicken skin is beginning to crisp, spread maple mustard evenly over chicken thighs. Continue roasting until skin is golden brown and chicken is cooked through, 10-20 minutes.

  5. Brown butter and finish vegetables

    Brown butter and finish vegetables

    While chicken roasts, heat butter in a small pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant, 7-8 minutes. Remove pan from heat. Season with ⅛ teaspoon salt and pepper as desired. Once vegetables are roasted, pour red wine vinegar and brown butter over vegetables on sheet; toss to coat.

  6. Plate chicken thighs

    Plate chicken thighs

    Divide brown butter vegetables between serving plates and top with maple-mustard chicken thighs. Enjoy!

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