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Sheet Pan Maple Mustard Roasted Chicken

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550
A flavorful and easy sheet pan dinner featuring roasted chicken thighs with maple mustard glaze and seasonal vegetables.

Ingredients

Sauces and seasonings

  • 1 1/2 Tbsp grainy Dijon mustard
  • 1 1/2 Tbsp Maple syrup (don't use imitation, the flavor won't be as deep)
  • 1/2 tsp dried rosemary
  • salt and pepper to taste salt and pepper

Main ingredients

  • 4 pieces bone-in, skin-on chicken thighs
  • 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

Additional

  • salt and pepper to taste salt and pepper

Instructions 

  • Preheat oven to 425°F (220°C) and leave a jelly roll pan in the oven to heat.
  • Mix mustard, maple syrup, rosemary, salt, and pepper in a bowl. Toss vegetables with oil, salt, and pepper.
  • Season chicken thighs with salt and pepper, brush with maple mustard sauce, then place skin side down on the hot pan. Arrange veggies around the chicken.
  • Bake for 15-18 minutes, flip chicken, then bake another 10-15 minutes until cooked through. Broil briefly for crispy skin.

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safety.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Roast, Vegetables