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Sheet Pan Maple Mustard Roasted Chicken

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
A flavorful and easy sheet pan dinner featuring roasted chicken thighs with maple mustard glaze and seasonal vegetables.

Ingredients

Sauce

  • 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 place a jelly roll pan in the oven to heat.
  • Mix mustard, maple syrup, rosemary, salt, and pepper to make the sauce.
  • Toss vegetables with olive oil, salt, and pepper. Brush chicken thighs with maple mustard sauce and 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

Ensure chicken reaches an internal temperature of 165°F for safety.
Calories: 450kcal
Cost: $20
Course: Main Course
Cuisine: American
Keyword: Chicken, Roast, Vegetables