Sheet Pan Maple Mustard Chicken with Fall Vegetables

Why You’ll Love This Recipe

• Easy one-pan meal with minimal cleanup
• Perfect balance of sweet, savory, and tangy flavors
• Packed with colorful seasonal vegetables
• Great for meal prep and leftovers
• Family-friendly and satisfying
• Requires simple pantry ingredients
• Ideal for fall but delicious year-round
• Customizable with your favorite vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or chicken breasts
• Brussels sprouts, trimmed and halved
• Butternut squash, peeled and cubed
• Red onion, cut into wedges
• Olive oil
• Pure maple syrup
• Dijon mustard
• Whole-grain mustard
• Garlic, minced
• Fresh thyme
• Salt
• Black pepper
• Fresh parsley for garnish (optional)

Directions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, garlic, thyme, salt, pepper, and a tablespoon of olive oil.
3. Place the chicken in a large bowl and coat it with half of the maple mustard mixture.
4. Arrange the Brussels sprouts, butternut squash, and red onion on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper.
5. Nestle the chicken pieces among the vegetables.
6. Brush the remaining maple mustard glaze over the chicken and lightly drizzle any extra over the vegetables.
7. Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8. For extra browning, broil for 2–3 minutes at the end of cooking.
9. Remove from the oven and let rest for a few minutes before serving.
10. Garnish with fresh parsley and additional thyme if desired.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Swap butternut squash for sweet potatoes or acorn squash.
• Use carrots, parsnips, or cauliflower for a different vegetable mix.
• Replace chicken thighs with bone-in chicken pieces, adjusting the cooking time as needed.
• Add a pinch of cayenne pepper to the glaze for a sweet-and-spicy flavor.
• Include chopped apples for extra seasonal sweetness.
• Use rosemary or sage instead of thyme for a different herb profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions until heated through. Add a small splash of broth if needed to keep the chicken moist.

FAQs

Can I use chicken breasts instead of chicken thighs?

Yes. Chicken breasts work well, but be careful not to overcook them since they can dry out more quickly than thighs.

Can I prepare this recipe ahead of time?

Yes. You can chop the vegetables and mix the glaze up to a day in advance.

What vegetables work best in this recipe?

Brussels sprouts, squash, carrots, sweet potatoes, and parsnips are excellent choices.

How do I know when the chicken is done?

The safest method is using a meat thermometer. The internal temperature should reach 165°F (74°C).

Can I make this recipe gluten-free?

Yes. Most ingredients are naturally gluten-free, but always check your mustard labels to be sure.

Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture, but frozen vegetables can be used if necessary.

Why are my vegetables not browning?

Overcrowding the pan can cause vegetables to steam instead of roast. Use a large sheet pan and spread everything out evenly.

Can I add more maple flavor?

Absolutely. Increase the maple syrup slightly or drizzle a little extra over the finished dish.

Is this recipe good for meal prep?

Yes. It stores and reheats well, making it ideal for lunches and quick dinners throughout the week.

What can I serve with this dish?

It pairs well with rice, quinoa, crusty bread, or a simple green salad.

Conclusion

Sheet Pan Maple Mustard Chicken with Fall Vegetables is a simple yet impressive meal that combines tender chicken, caramelized vegetables, and a delicious maple mustard glaze. With easy preparation, minimal cleanup, and plenty of seasonal flavor, this recipe is a wonderful addition to your fall dinner rotation and a reliable option for busy weeknights.

Sheet Pan Maple Mustard Chicken with Fall Vegetables

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This Sheet Pan Maple Mustard Chicken with Fall Vegetables combines juicy roasted chicken, caramelized seasonal vegetables, and a sweet-tangy maple mustard glaze. It’s an easy one-pan dinner that’s perfect for busy weeknights and cozy fall meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roast
• Cuisine: American
• Diet: Halal

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or chicken breasts
• 1 lb Brussels sprouts, trimmed and halved
• 4 cups butternut squash, peeled and cubed
• 1 red onion, cut into wedges
• 2 tbsp olive oil, divided
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 3 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh parsley, for garnish (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, garlic, thyme, salt, pepper, and 1 tablespoon olive oil.
3. Place the chicken in a large bowl and coat with half of the maple mustard mixture.
4. Arrange the Brussels sprouts, butternut squash, and red onion on the prepared sheet pan. Drizzle with the remaining olive oil and season lightly with salt and pepper.
5. Nestle the chicken pieces among the vegetables.
6. Brush the remaining maple mustard glaze over the chicken and drizzle any extra over the vegetables.
7. Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8. Broil for 2 to 3 minutes at the end of cooking for extra browning, if desired.
9. Remove from the oven and let rest for a few minutes before serving.
10. Garnish with fresh parsley and additional thyme if desired.

Notes

• Swap butternut squash for sweet potatoes or acorn squash.
• Carrots, parsnips, cauliflower, or apples can be added for variety.
• Use rosemary or sage instead of thyme for a different flavor profile.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze portions for up to 3 months and thaw overnight before reheating.
• Serve with rice, quinoa, crusty bread, or a green salad.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420 kcal
• Sugar: 15 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 36 g
• Cholesterol: 125 mg