Sheet Pan Maple Mustard Roasted Chicken

Sheet Pan Maple Mustard Roasted Chicken transforms busy weeknights into something special without the mountain of dishes. This simple technique delivers sticky, caramelized chicken thighs alongside perfectly roasted vegetables, and I’ve been making versions of this meal in my kitchen for over thirty years.

I still remember the first time I made a sheet pan dinner for my family. It was one of those evenings when everyone had different schedules, and I needed something that could go in the oven without constant attention. The smell of maple and mustard mingling with roasting vegetables filled the house, and by the time everyone gathered around the table, that pan of golden chicken and caramelized veggies had brought us all together. There’s something magical about a meal that takes care of itself in the oven while you catch your breath from the day. Time to get that oven preheating.

Why Sheet Pan Maple Mustard Roasted Chicken Belongs in Your Recipe Box

Growing up in the Midwest, I learned early that the best recipes are the ones you’ll actually make on a Tuesday night. This sheet pan maple mustard roasted chicken checks every box for real home cooking: it’s fast, flavorful, and won’t leave your sink overflowing.

Here’s what makes this dinner work so beautifully:

• Ready in 40 minutes or less from prep to table, perfect when time is tight

• One pan means minimal cleanup with just the sheet pan and a mixing bowl to wash

• Naturally balanced meal where protein and vegetables cook together with no extra sides needed

• Flexible with what you have as you can swap brussels sprouts for broccoli or butternut squash for sweet potatoes

• That sweet and tangy glaze made with real maple syrup and grainy mustard creates incredible flavor without complicated ingredients

• Feeds a family easily with four generous servings and the option to scale up

I’ve found that this recipe saves me on those nights when ordering takeout seems easier, but I know a home-cooked meal will make everyone feel better.

What Goes Into This Sheet Pan Dinner

Bone-in, skin-on chicken thighs form the foundation of this dish because they stay juicy during roasting and develop the most incredible crispy skin when cooked properly. I always choose thighs over breasts for sheet pan dinners.

Grainy Dijon mustard brings tang and texture to the glaze, with those little mustard seeds adding visual interest and a subtle bite that balances the sweetness.

Real maple syrup is non-negotiable here. Imitation syrup lacks the depth and complex sweetness that makes this glaze so special, and I’ve learned that cutting corners on this ingredient means cutting corners on flavor.

Dried rosemary adds an earthy, aromatic note that complements both the chicken and the fall vegetables beautifully without overpowering the maple mustard combination.

Butternut squash becomes sweet and caramelized in the oven, soaking up some of those delicious chicken drippings while maintaining its texture.

Brussels sprouts transform from bitter to nutty and slightly sweet when roasted cut-side down, developing those crispy, caramelized edges everyone fights over.

Shallots offer a milder, sweeter onion flavor that melts into tender, golden pieces. In my kitchen, I prefer shallots to regular onions for roasting because they add elegance without sharpness.

Olive oil helps the vegetables brown evenly and prevents sticking, while also carrying the salt and pepper seasoning into every bite.

How to Make Sheet Pan Maple Mustard Roasted Chicken

Step 1. I’ve learned that preheating your sheet pan in a 425°F oven is the secret to crispy chicken skin. That hot surface sears the skin immediately and prevents sticking.

Step 2. Betty always starts by whisking together the maple syrup, grainy Dijon mustard, dried rosemary, salt, and pepper until smooth, creating a glaze that’s both sweet and savory.

Step 3. Toss your butternut squash, brussels sprouts, and shallots with olive oil, salt, and pepper in a bowl so they’re evenly coated and ready to roast.

Step 4. Season the chicken thighs generously with salt and pepper, then brush just a thin layer of that maple mustard sauce on the skin side. Save most of the sauce for later.

Step 5. After years of making this, I learned to place the chicken skin-side down first on that preheated hot pan, which creates an immediate sizzle and starts building that golden crust.

Step 6. Spread the vegetables around the chicken in a single layer, making sure the brussels sprouts go cut-side down for maximum caramelization, and don’t overcrowd the pan or everything will steam instead of roast.

Step 7. Roast for 15 to 18 minutes, then flip the chicken skin-side up and continue cooking another 10 to 15 minutes until the internal temperature reaches 165°F.

Step 8. Betty’s tip: brush the cooked chicken with the reserved maple mustard sauce and pop it under the broiler for 2 to 3 minutes to create that sticky, caramelized finish we all love.

Keeping This Sheet Pan Dinner Fresh

Store leftover sheet pan maple mustard roasted chicken in an airtight container in the refrigerator for up to 3 to 4 days. I typically keep the chicken and vegetables together since they complement each other so well, though you can separate them if you prefer.

For reheating, I’ve found the oven method works best to maintain the chicken’s texture. Spread everything on a baking sheet and reheat at 350°F for about 10 to 15 minutes until warmed through. Betty’s method is to tent the pan with foil to prevent the chicken from drying out, removing the foil for the last few minutes if you want to crisp the skin again.

This recipe doesn’t freeze particularly well because the vegetables lose their texture and become mushy after thawing. The chicken itself freezes fine, but I recommend making this fresh and enjoying the leftovers within a few days for the best eating experience.

Perfect Partners for Sheet Pan Maple Mustard Roasted Chicken

• Simple green salad with apple cider vinaigrette brings crisp, fresh greens and tangy dressing that cut through the richness of the glazed chicken beautifully

• Buttered egg noodles or wild rice provides neutral starches that soak up any extra maple mustard glaze and pan drippings without competing with the main flavors

• Crusty artisan bread works perfectly for mopping up those delicious caramelized bits and glaze left on the sheet pan

• Roasted sweet potato wedges add extra vegetables and more sweetness that plays well with the maple in the glaze (try sausage and sweet potatoes with honey garlic sauce for another winning combination)

• Steamed green beans with butter bring a simple, classic side that adds color and a tender-crisp texture contrast to the roasted vegetables

My family always requests a simple salad alongside this dish because the fresh greens balance the sweet and savory richness of the chicken and roasted vegetables perfectly. For another easy sheet pan dinner option, check out my sheet pan chicken fajitas.

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