This Maple Mustard Roasted Chicken with Fall Vegetables is the sheet pan dinner your autumn table has been dreaming of! Tender, juicy chicken thighs are roasted to golden perfection alongside caramelized butternut squash, Brussels sprouts, and sweet roasted shallots—all glossed with a tangy, sticky maple mustard glaze you’ll seriously want to drizzle over everything.
Why You’ll Love This Recipe
- Effortless Sheet Pan Magic: Everything gets roasted together on one pan, making cleanup blissfully easy and your kitchen smell like fall heaven.
- Bold, Balanced Flavors: The sweet, smoky maple and zippy mustard create a lip-smacking glaze that pairs perfectly with juicy chicken and caramelized vegetables.
- Seasonal & Nourishing: Hearty root veggies and protein-rich chicken deliver comfort and nutrition in every bite—you’ll feel as good as it tastes!
- Foolproof for Busy Nights: You can whip up Maple Mustard Roasted Chicken with Fall Vegetables in under an hour, ideal for both weeknight suppers and slow Sunday dinners.
Ingredients You’ll Need
The beauty of Maple Mustard Roasted Chicken with Fall Vegetables is its simplicity—each ingredient is carefully chosen to bring color, depth, and that irresistible sweet-savory contrast. Let’s break down what you’ll need to make this cozy, crowd-pleasing meal shine!
- Grainy Dijon Mustard: Brings tang and texture to the glaze; go for a variety with visible seeds for maximum flavor.
- Pure Maple Syrup: Opt for real maple syrup, not imitation, to achieve the deep, rich sweetness this recipe deserves.
- Dried Rosemary: Earthy, woodsy rosemary pairs beautifully with chicken and fall veggies, adding aromatic warmth.
- Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning both the chicken and the vegetables throughout.
- Bone-In, Skin-On Chicken Thighs: These stay juicy and tender in the oven, and their crispy skin is unbeatable after a brush with the glaze.
- Peeled & Cubed Butternut Squash: Adds sweetness and a gorgeous pop of orange; pre-cut cubes save time if you’re in a rush!
- Large Shallots: Roasted shallots mellow into soft, sweet bites that melt in your mouth.
- Brussels Sprouts: When roasted, these get nutty and caramelized—place them cut-side down for a golden finish.
- Olive Oil: Just a drizzle helps everything roast to perfection and prevents sticking.
Variations
This dish is endlessly adaptable—feel free to get creative with Maple Mustard Roasted Chicken with Fall Vegetables! Whether you’re tweaking for what’s in your fridge, catering to dietary needs, or chasing your favorite flavors, you can make this recipe entirely your own.
- Swap the Protein: Use bone-in chicken breasts or drumsticks if you like, just adjust the roasting time to cook through.
- Veggie Mix-Up: Try sweet potatoes, carrots, or parsnips for a different autumnal twist if butternut squash isn’t your thing.
- Extra Crunch: Toss in some pecan halves or pumpkin seeds for the last 10 minutes of baking for a nutty finish.
- Make it Vegetarian: Omit the chicken and add thick slices of portobello mushrooms or halved potatoes for a hearty veggie main.
How to Make Maple Mustard Roasted Chicken with Fall Vegetables
Step 1: Preheat the Pan
The secret to deeply caramelized chicken and veggies is starting with a hot pan. Pop your largest sheet pan (ideally 15″x11″) into the oven as you preheat to 425°F. This little trick gives everything a chance to sizzle the moment it hits the surface, ensuring crispiness rather than a steamed effect.
Step 2: Whip Up the Maple Mustard Glaze
In a small bowl, whisk together the grainy Dijon mustard, maple syrup, dried rosemary, plus a generous pinch each of salt and black pepper. This simple mixture is the heart of Maple Mustard Roasted Chicken with Fall Vegetables—sticky, tangy, and so flavorful.
Step 3: Prep the Vegetables
Grab your pre-cubed butternut squash (or peel and cube it yourself), halve the Brussels sprouts, and quarter the shallots. Toss everything in a big bowl with olive oil, salt, and pepper. This gives the veggies a nice, even coating and starts building that golden exterior.
Step 4: Season and Glaze the Chicken
Pat the chicken thighs dry, then season well with salt and pepper. Brush a thin layer of that delicious maple mustard glaze over just the skin side—reserving some sauce for later. This first layer helps the skin become shiny and flavorful as it roasts.
Step 5: Assemble on the Hot Pan
Carefully remove your preheated pan from the oven (it will be hot!). Arrange the chicken thighs, skin-side down, directly on the pan. Scatter the veggies around them, being sure not to overcrowd. Place Brussels sprouts cut-side down for the best caramelization and, if you like, dab a bit more glaze over the veggies for a touch of extra flavor.
Step 6: Roasting & Finishing Touches
Roast for 15–18 minutes, then flip the chicken so the skin side is up. Roast another 10–15 minutes, until the internal temperature reaches 165°F and the vegetables are caramelized. For crispier skin, brush chicken with the reserved glaze and broil for 2–3 minutes—just watch closely so nothing burns!
Pro Tips for Making Maple Mustard Roasted Chicken with Fall Vegetables
- Hot Pan Start: Preheating the pan gives you an immediate sizzle, helping the chicken skin and veggies brown instead of steam from the get-go.
- Veggie Crowding Caution: Spread your vegetables in a single, even layer to guarantee caramelization—if you pile them on, they’ll end up soft and pale instead of roasted.
- Glaze Like a Pro: Reserve some maple mustard sauce for the very end—brushing it on after roasting and broiling gives maximum flavor and gloss.
- Check That Temp: Always use a meat thermometer to check the chicken reaches 165°F for safe, juicy results—no one likes overcooked thighs!
How to Serve Maple Mustard Roasted Chicken with Fall Vegetables
Garnishes
To finish your Maple Mustard Roasted Chicken with Fall Vegetables, a sprinkle of fresh chopped parsley or a few thyme sprigs brightens the platter and cuts through the richness beautifully. You can even scatter some pomegranate seeds for a tart pop and jewel-like shine, perfect for a festive touch!
Side Dishes
This all-in-one sheet pan dinner truly shines on its own, but it also pairs nicely with a simple green salad dressed in lemon vinaigrette or a warm, crusty loaf of bread to mop up every last bit of the maple mustard glaze. Creamy mashed potatoes or wild rice pilaf would add a little extra comfort for heartier appetites!
Creative Ways to Present
Serve straight from the sheet pan for rustic, homey vibes, or arrange the chicken and veggies family-style on a large serving platter. For a fun twist, portion into shallow bowls with a drizzle of extra glaze and an herb garnish—perfect for casual dinner parties or cozy nights by the fire.
Make Ahead and Storage
Storing Leftovers
Leftovers of Maple Mustard Roasted Chicken with Fall Vegetables keep beautifully. Transfer to an airtight container and store in the refrigerator for up to 3 days—the flavors meld and deepen overnight, making for a truly crave-worthy lunch the next day.
Freezing
This recipe is freezer-friendly! Cool chicken and veggies completely, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating; just keep in mind the veggies will be softer after thawing but still plenty tasty.
Reheating
To reheat, spread chicken and vegetables on a sheet pan and cover loosely with foil. Warm in a 350°F oven until hot—this helps maintain the texture better than the microwave, but you can microwave individual portions if you’re in a hurry. Add a splash of broth or water if things seem a bit dry.
FAQs
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Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
Yes! Boneless, skinless thighs will cook a bit quicker, so start checking them for doneness after about 15–18 minutes total. You’ll miss out on crispy skin, but the maple mustard glaze still coats the chicken beautifully.
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Do I have to use butternut squash, or can I use other vegetables?
Feel free to swap in other sturdy root veggies like sweet potatoes, carrots, parsnips, or even delicata squash. Just make sure to cut everything to similar size for even roasting.
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How do I prevent the vegetables from getting mushy?
Preheating the pan and spreading the veggies in a single layer helps with caramelization and prevents steaming. Also, don’t overcrowd the pan—use two pans if needed!
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Is it possible to double the Maple Mustard Roasted Chicken with Fall Vegetables recipe?
Absolutely! Double the ingredients and use two sheet pans, rotating them halfway through roasting. This is a fantastic way to feed a crowd or guarantee leftovers for easy lunches.
Final Thoughts
If you’re craving that magical combo of sweet, tangy, and savory plus the ease of a sheet pan dinner, Maple Mustard Roasted Chicken with Fall Vegetables is your new go-to. I can’t wait for you to experience how simple and satisfying this cozy autumn classic can be—give it a try, and your kitchen will never smell better!
Print
Maple Mustard Roasted Chicken with Fall Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Sheet Pan Maple Mustard Roasted Chicken recipe is a delicious and easy one-pan meal that combines juicy chicken thighs with flavorful veggies, all roasted to perfection with a sweet and tangy maple mustard glaze.
Ingredients
For the Maple Mustard Sauce:
- 1 1/2 Tbsp grainy Dijon mustard
- 1 1/2 Tbsp pure Maple syrup
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
For the Chicken and Veggies:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2–3 cups peeled and cubed butternut squash
- 2 large shallots, peeled and quartered
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Place a jelly roll pan in the oven and preheat to 425°F.
- Prepare the Maple Mustard Sauce: In a small bowl, mix mustard, maple syrup, rosemary, salt, and pepper.
- Prepare the Veggies: Toss butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper.
- Season the Chicken: Season chicken thighs with salt and pepper, then brush with a layer of maple mustard sauce.
- Roast Everything: Place chicken skin side down on the hot pan, surround with veggies, and roast. Flip chicken halfway through cooking.
- Broil the Chicken: Brush chicken with remaining sauce and broil for a crispy finish.
Notes
- Look for pre-cubed butternut squash in the produce department for convenience.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: Approx. 380 kcal
- Sugar: Approx. 12g
- Sodium: Approx. 320mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 4.5g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 6g
- Protein: Approx. 27g
- Cholesterol: Approx. 110mg
