Maple Mustard Chicken & Brown Butter Herb Stuffing Sheet Pan

1 Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2 Whisk the glaze: In a small bowl, mix Dijon, maple syrup, olive oil, garlic, paprika, salt, and pepper.
3 → Set aside half to drizzle on after baking.
5 Assemble the sheet pan: Place chicken thighs on one side of the pan. Add the sliced apples and onions around them. Brush generously with half of the maple-mustard glaze.
7 Make the stuffing: In a large bowl, combine the stuffing mix, celery, onion, chicken broth, half & half, eggs, and melted butter. Mix until just moistened.
8 Spoon the stuffing around the pan in small mounds for crispy edges.
9 Bake uncovered for 30–35 minutes, or until chicken reaches 165°F and stuffing is golden and crisp.
10 Broil 1–2 minutes if you want extra color.
12 Cook the green beans: While the sheet pan bakes, sauté green beans in olive oil with salt and pepper for 5–6 minutes until bright and tender-crisp.
14 Finish: Drizzle the warm reserved glaze over the chicken and garnish with fresh thyme.
15 Serve with green beans.