Sheet Pan Maple Mustard Roasted Chicken

Easy weeknight dinner featuring sticky maple mustard glazed chicken thighs with roasted butternut squash, brussels sprouts, and shallots, all on one pan in 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1.5 tablespoon grainy Dijon mustard
1.5 tablespoon pure maple syrup not imitation
0.5 teaspoon dried rosemary
Salt and pepper to taste for sauce
4 bone-in, skin-on chicken thighs
Salt and pepper to taste for chicken
2-3 cups butternut squash peeled and cubed
2 large shallots peeled and quartered
2 cups brussels sprouts trimmed and halved lengthwise
1 tablespoon olive oil
Salt and pepper to taste for vegetables

Equipment

15x11 inch jelly roll pan (sheet pan)
Small mixing bowl
Large mixing bowl
Pastry brush
meat thermometer

Method

Place your jelly roll pan in the oven and preheat to 425°F, leaving the pan inside as it heats.
Whisk together the Dijon mustard, maple syrup, dried rosemary, salt, and pepper in a small bowl until well combined.
Toss the butternut squash, brussels sprouts, and shallots with olive oil, salt, and pepper in a large mixing bowl.
Season the chicken thighs with salt and pepper, then brush a thin layer of maple mustard sauce over the skin side only, reserving the remaining sauce.
Carefully remove the hot pan from the oven and place chicken thighs skin-side down on the preheated surface (they should sizzle).
Arrange the vegetables in a single layer around the chicken, placing brussels sprouts cut-side down and being careful not to overcrowd the pan.
Roast for 15 to 18 minutes, flip the chicken skin-side up, and continue roasting for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F.
Brush the chicken with reserved maple mustard sauce and broil on high for 2 to 3 minutes for extra crispy, caramelized skin.

Notes

Don't use imitation maple syrup as the authentic flavor makes all the difference. If you want crispier vegetables with less moisture, consider searing the chicken in a skillet for a few minutes per side before transferring to the sheet pan. The preheated pan technique is crucial for crispy skin. Feel free to substitute vegetables based on what you have. Cauliflower, broccoli, asparagus, or potatoes all work well as long as they have similar cooking times.