Recipe Overview
Why you’ll love it: With juicy chicken thighs, crispy roasted potatoes, Brussels sprouts, and a savory sweet sauce, this maple Dijon chicken sheet pan dinner is the perfect cozy fall meal!
How long it takes: 55 minutes
Equipment you’ll need: large rimmed sheet pan, large mixing bowl, small bowl or measuring cup
Servings: 4
Don’t Skip The Sauce!
If you’ve been here a while, you know sheet pan dinners are my thing. One pan, everything cooks together, cleanup is basically nothing. It’s the formula I come back to again and again. This one is a favorite – the sauce is downright drinkable.
If you’re looking for easy dinners that actually taste good, you’re in the right place. This is what I’m passionate about!
What makes it special:
- Protein and sides, all on one sheet pan: The chicken, Brussels sprouts, and potatoes all cook together in the oven for easy prep, cooking, and cleanup.
- That sauce, though: A homemade maple Dijon sauce adds the most fantastic sweet and tangy flavor, and it’s made with pantry staples. The sauce takes this meal to the next level!
- Perfect roasted veggies: Giving the potatoes and Brussels sprouts a head start ensures they’re tender by the time the chicken is done.
- Ideal for weeknights: I love that this recipe involves hands-off cooking, which means it’s doable even when I’m busy!
Ingredient Notes
You’ll find the full ingredient list in the recipe card, but here are some notes to keep in mind.
- Boneless skinless chicken thighs: Chicken thighs are more forgiving than chicken breasts, which means they pretty much always turn out juicy and tender. If your package contains a little more than 1 ½ pounds, there’s plenty of sauce to accommodate the extra chicken.
- Yukon Gold potatoes: The creamy texture and thin skins of Yukon gold potatoes make them ideal for roasting without peeling. Red potatoes work well, too.
- Brussels sprouts: I halve the Brussels sprouts to maximize the caramelized edges and to ensure that they cook evenly. The veggies are tossed with olive oil, salt, and pepper before they’re roasted.
- Sauce: The base of the sauce is a mixture of coarse ground Dijon mustard (I like Grey Poupon Country Dijon) and pure maple syrup. A splash of apple cider vinegar adds bright flavor and a subtle apple note. The sauce is seasoned with garlic powder, dried thyme, salt and pepper.
- Fresh parsley: To add a pop of color and fresh flavor, sprinkle the oven dinner with fresh chopped parsley. Totally optional, but it does add a nice finishing touch.
My Favorite Sheet Pans
I use these for everything! I have four of them and they’re in constant rotation from my oven to my sink to my cupboard.
How to Make Maple Dijon Chicken & Veggies
Preheat the oven. Like any sheet pan dinner, it’s really important to preheat the oven. A preheated oven means the meal will cook more evenly and brown nicely. Spray a large rimmed sheet pan (18 x 13-inches) with nonstick spray for easier cleanup.
Make the sauce. Whisk together the mustard, maple syrup, apple cider vinegar, garlic powder, thyme, salt, and pepper until smooth. Set the sauce aside for now.
Prep and roast the vegetables. Wash and cut the potatoes into evenly-sized ¾-inch pieces. Trim the Brussels sprouts and slice them in half from top to stem. Toss the vegetables with olive oil, salt, and pepper. Spread them onto the prepared sheet pan in a single layer. I know it’s picky but I like to make sure each Brussels sprout is cut-side down so it crisps up nicely. Roast the vegetables for 15 minutes. This gives them a head start so the chicken doesn’t end up overcooked by the time the veggies are done.
Marinate the chicken. While the vegetables begin roasting, pat the chicken dry with paper towels. Place it into the same bowl you used for the vegetables and toss it with a couple of tablespoons of the maple Dijon sauce until coated.
Recipe Tip
Keep the reserved sauce separate! Once raw chicken touches the sauce, it shouldn’t be used again without cooking. Reserve some before marinating the chicken so you can drizzle it over everything once it’s done.
Finish roasting. Once the vegetables have pre-roasted, remove the sheet pan from the oven. Arrange the chicken on the pan, tucking any thinner edges underneath so they cook evenly. Return the pan to the oven and roast until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
Add the remaining sauce. Once everything comes out of the oven, drizzle the reserved maple Dijon sauce over the chicken and vegetables, gently tossing to coat. Sprinkle with chopped fresh parsley if you’d like and serve immediately.
Recipe Variations
- Use chicken breasts. Boneless skinless chicken breasts will work but the cooking time may have to be adjusted depending on the size of the chicken breasts. I would recommend halving them before roasting if they’re really large.
- Swap the vegetables. Carrots, sweet potatoes, broccoli, or cauliflower would all be delicious in this sheet pan dinner.
Serving Suggestions
- Bread: Warm crusty sourdough or Parker House rolls are the perfect cozy addition to your plate. Beer bread and cornbread muffins are quick breads that you can pop into the oven to bake while you prep the maple Dijon chicken.
- Salad: Pair with a fall-inspired salad like my kale and pear salad. Tangy vinegar coleslaw would go well, and can be made a day ahead.
- Dessert: Creamy pumpkin pudding is made with only 4 ingredients (perfect for that novice chef in your kitchen!). Sometimes, dessert is as easy as a dish of crockpot applesauce, which is especially good with a cinnamon sugar-coated snickerdoodle cookie.
Refrigerate: Store leftover maple Dijon chicken, Brussels sprouts, and potatoes in an covered container for up to 4 days.
Freeze: Freeze the cooked chicken and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Be aware that freezing roasted potatoes and Brussels sprouts will affect the texture.
Reheat: Warm leftovers in a 350°F oven until heated through, or microwave individual portions until hot.
More Sheet Pan Recipes
Maple Dijon Chicken Sheet Pan Dinner
Ingredients
For Sheet Pan:
- 1 pound Yukon gold potatoes (red potatoes are good, too)
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 ½ pounds boneless skinless chicken thighs (see note)
For Sauce:
- 3 tablespoons coarse ground mustard (see note)
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Optional Garnish:
- chopped fresh parsley
Instructions
- Preheat oven to 425°F. Spray a large rimmed sheet pan (18 x 13-inches) with oil or nonstick spray.
- In a small bowl, whisk together mustard, maple syrup, apple cider vinegar, garlic powder, thyme, salt and pepper in a small bowl or measuring cup. Set aside.3 tablespoons coarse ground mustard, 3 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Scrub the potatoes and cut into ¾-inch pieces. Trim the Brussels sprouts, rinse lightly, and halve each Brussels sprout from top to stem.1 pound Yukon gold potatoes, 1 pound Brussels sprouts
- In a large bowl, combine potatoes, Brussels sprouts, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss well to coat. Arrange vegetables on prepared pan in an even layer.2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Place in oven and roast for 15 minutes.
- Pat chicken dry and put it into the same large bowl you used for the vegetables. Drizzle 2 tablespoons of the maple Dijon sauce over the chicken, then stir to coat the chicken with sauce. (IMPORTANT: Be careful not to contaminate the remaining sauce with raw chicken.) Set chicken aside to marinate until ready to add to the pan.1 ½ pounds boneless skinless chicken thighs
- After 15 minutes, remove sheet pan from oven. Add chicken to the pan, arranging the vegetables around it and tucking under the thinner edges of the chicken.
- Return pan to oven and roast for 25 minutes, or until chicken reaches 165°F and potatoes are golden and tender. Remove the pan from the oven, and immediately drizzle the vegetables and chicken with the remaining sauce, stirring lightly to coat.
- Garnish with chopped parsley, if desired, and serve.
Notes
- Chicken: If the package of chicken you buy happens to have a little extra chicken, go ahead and use it. There is enough sauce for at least 1 ½ pounds, which could be 5 or 6 chicken thighs, depending on size.
- Mustard: I usually use Grey Poupon Country Dijon mustard which is made with coarse ground mustard. (Coarse ground and stone ground mustard is essentially the same.) Regular Dijon mustard will make the sauce too pungent and spicy. Plain yellow mustard won’t work for this recipe either.
- Vegetables: Feel free to swap in different vegetables, depending on what you like or happen to have on hand. Carrots, sweet potatoes, broccoli, or cauliflower would all be delicious in this sheet pan dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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