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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.

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)

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

Find it online: https://thefamilycooking.com/sheet-pan-maple-mustard-chicken-with-fall-vegetables/