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Easy Sheet Pan Maple Dijon Chicken with Roasted Veggies

Easy Sheet Pan Maple Dijon Chicken with Roasted Veggies - featured image
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A quick and easy weeknight dinner featuring juicy bone-in chicken thighs coated in a sweet and tangy maple Dijon glaze, roasted alongside caramelized Brussels sprouts and butternut squash. Minimal hands-on time and one-pan cleanup make this a go-to recipe for busy evenings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • Salt and black pepper, to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, cubed into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)
  • Crushed red pepper flakes (optional garnish)
  • Lemon wedges (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle. Let chicken thighs sit at room temperature for 10 minutes.
  2. In a small bowl, whisk together maple syrup, Dijon mustard, 2 tablespoons olive oil, minced garlic, apple cider vinegar, dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
  3. On a large sheet pan, combine Brussels sprouts, butternut squash, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and spread in a single layer, leaving space in the center for the chicken.
  4. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Place skin-side up in the center of the pan. Brush about half of the glaze over the chicken. Reserve remaining glaze.
  5. Roast for 15 minutes. Remove pan from oven, turn vegetables with tongs, and brush remaining glaze over chicken. Return to oven and roast for another 10-15 minutes, until chicken skin is golden and crispy and internal temperature reaches 165°F. Vegetables should be tender and caramelized.
  6. Remove from oven and let rest for 5 minutes. Garnish with parsley, red pepper flakes, and lemon wedges if desired. Serve straight from the pan or on a platter.

Notes

For best results, don’t crowd the pan—use two pans if doubling. Pat chicken dry for crispy skin. Reserve half the glaze for basting halfway through. Vegetables can be swapped seasonally; add softer veggies like zucchini halfway through cooking. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: sheet pan chicken, maple dijon chicken, roasted vegetables, easy dinner, one pan meal, weeknight dinner, healthy chicken recipe

Find it online: https://zoeplate.com/easy-sheet-pan-maple-dijon-chicken-with-roasted-veggies/