Sheet Pan Maple Dijon Chicken and Vegetables

Sheet Pan Maple Dijon Chicken and Vegetables

Tender chicken thighs roast alongside caramelized vegetables in a tangy maple Dijon glaze.

Total 55 min Makes 4 servings Calories 480/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Bone-in chicken thighs and hearty vegetables roast together on one pan, basted in a sweet-tangy maple Dijon mixture that caramelizes as it cooks. The sheet pan method keeps cleanup minimal while delivering crisp-skinned chicken and tender, glazed vegetables. It works well for an easy weeknight dinner that still feels a bit special.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1/4 cup maple syrup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound baby potatoes, halved
  • 3 cups Brussels sprouts, halved
  • 2 carrots, peeled and sliced into coins
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Preheat the oven to 400°F and line a 9x13-inch rimmed sheet pan with parchment paper or foil.

  2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, thyme, salt, and pepper.

  3. Place the chicken thighs, potatoes, Brussels sprouts, and carrots on the prepared sheet pan. Pour the maple Dijon mixture over everything and toss the vegetables to coat, then turn the chicken skin-side up.

  4. Arrange the chicken thighs skin-side up in the center of the pan with the vegetables spread around them in a single layer.

  5. Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned at the edges, 35 to 40 minutes.

  6. Remove the pan from the oven and let the chicken rest for 5 minutes.

  7. Spoon any pan juices back over the chicken and vegetables, sprinkle with fresh parsley, and serve warm.

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    Sheet Pan Maple Dijon Chicken and Vegetables

    Bone-in chicken thighs and hearty vegetables roast together on one pan, basted in a sweet-tangy maple Dijon mixture that caramelizes as it cooks. The sheet pan method keeps cleanup minimal while delivering crisp-skinned chicken and tender, glazed vegetables. It works well for an easy weeknight dinner that still feels a bit special.

    55 min 4 servings 480 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1/4 cup maple syrup
    • 3 tablespoons Dijon mustard
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 pound baby potatoes, halved
    • 3 cups Brussels sprouts, halved
    • 2 carrots, peeled and sliced into coins
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Preheat the oven to 400°F and line a 9x13-inch rimmed sheet pan with parchment paper or foil.

    2. 2

      In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, thyme, salt, and pepper.

    3. 3

      Place the chicken thighs, potatoes, Brussels sprouts, and carrots on the prepared sheet pan. Pour the maple Dijon mixture over everything and toss the vegetables to coat, then turn the chicken skin-side up.

    4. 4

      Arrange the chicken thighs skin-side up in the center of the pan with the vegetables spread around them in a single layer.

    5. 5

      Roast until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned at the edges, 35 to 40 minutes.

    6. 6

      Remove the pan from the oven and let the chicken rest for 5 minutes.

    7. 7

      Spoon any pan juices back over the chicken and vegetables, sprinkle with fresh parsley, and serve warm.