If you hate doing a bunch of dishes, then this is the recipe for you! This sheet pan dinner is full of flavor with sticky chicken thighs coated in a finger-licking maple mustard sauce, and packed with veggies like butternut squash, shallots and brussels sprouts. The best part is that it’s ready in about 30-40 minutes!
This is one of my Chicken recipes I know you’ll want to keep on hand!
These days, with me being still partially hobbled after my knee injury, I’m ALL about the easy meals. That’s where the inspiration for this recipe came from!
I was just thinking that I needed to come up with some quick and easy meals, that didn’t leave a lot of dishes for my husband to clean up, and like magic, the latest issue of Cooking Light came in the mail… full of sheet pan dinners. It’s like the cooking Gods knew just what I needed!
Right away I was drawn to this recipe because I’m a huge butternut squash fan… but in their recipe, they used bone in chicken breasts, which can take a while to cook, so I knew I was going to swap those out for some bone in chicken thighs.
I also adapted their method a bit, to allow you to just pop everything on the pan and bake it, and only have to check on it once 🙂
The only issue with throwing it all on one pan is that the chicken gives off juices as it cooks, which means the veggies soak it up, leaving them not quite crispy all over like a true roasted vegetable.
I don’t mind that, as I love the flavor it gives the veggies, but if it bothers you, simply sear the chicken thighs in a skillet (skin down first) for a few minutes per side, so there aren’t as many juices to give off.
The secret to those crispy chicken thigh skins? When you preheat your oven, preheat it with the sheet pan IN the oven, so it’s nice and hot. Then brush on a very thin layer of oil (VERY thin), then put the chicken down skin side first.
It should sizzle a little when you put them on. Then halfway through cooking, flip the chicken over. I also like to turn on the broiler the last few minutes, after brushing the chicken with some extra sauce, so it has a crispy, sticky skin!
You also don’t want to crowd the pan here, so if you’re using a different sized pan than mine, you may have some extra squash and sprouts. No big deal, toss them in a resealable bag and sauté them for another dinner!
I think this meal is really versatile, as you can switch out the veggies for any that you like, as long as they don’t cook too quickly. Cauliflower, broccoli, onions, asparagus, potatoes, etc would be good choices 🙂
Don’t let dinner stress you out… try this amazingly delicious Sheet Pan Maple Mustard Roasted Chicken and see how easy dinner can be!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 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
- 4 bone in, skin on chicken thighs
- salt and pepper, to taste
- 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
- salt and pepper, to taste
Instructions
- Place jelly roll pan (mine is 15″x11″) in oven, and preheat oven to 425 degrees F. Make sure to leave pan in the oven as it preheats.
- In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.
- Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.
- Season chicken thighs with salt and pepper and brush a thin layer of maple mustard sauce over the skin side of the chicken. Reserve sauce for later. Carefully remove pan from oven (remember, it’s HOT), and add chicken thighs, skin side down, to the pan.
- Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won’t roast, they’ll steam. Make sure Brussels sprouts are placed cut side down for maximum roasted flavor. If desired, use a pastry brush to dot little amounts of the maple mustard sauce over the veggies.
- Return pan to hot oven and bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees F (I use this meat thermometer to be safe!).
- Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Becca says
Made this tonight and it was delicious! So much flavor and very simple to prepare. I used boneless and skinless thighs and subbed the brussel sprouts for broccoli using the same directions and it came out perfect!
Karen says
Excellent! I just goofed and oversalted the veggies a bit. Next time, I may not salt at all. The dab of maple syrup mustard mixture on the veggies will probably be flavorful enough. Thanks again Amanda, for yet another easy, delicious and healthy meal!
K B says
WOW. This is one of the most delicious recipes EVER. And SO easy to make! This is a keeper.
Warner B says
This recipe is amazing! I made it for meal prep and am excited to eat it all week. So easy to put together, this is totally a keeper!
Nancy says
We had this last, it was wonderful. I skinned the thighs first, still very good.
Nancy
Cassie Morr says
Chicken was awesome. Next time I’ll put the veggies on a separate pan so they crisp up a little more. I had quite a bit of chicken juice. I may try swaping the squash for sweet potato to make it more kid friendly for my group.
Kristina says
Hi! This looks incredible, but I only have regular dijon mustard (not the grainy kind). Would this recipe still work, or should I make a trip to the grocery for the grainy kind? Thanks!
The Chunky Chef says
Hi Kristina 🙂 It will definitely still work, just look slightly different. Hope you love it!
Janet says
I really want to try this! Just wondered if I could substitute something for the Brussels sprouts? My family hates them! Thank you!
The Chunky Chef says
Hi Janet 🙂 Yes, you can absolutely substitute something else! Cauliflower, broccoli, or asparagus would be great substitutes 🙂
Jenny B says
Can this be done with boneless chicken breasts?
The Chunky Chef says
Hi Jenny 🙂 Yes, I think this could be done with boneless chicken breasts, although they might not brown and crisp up as much, and just make sure they’re cooked to 165 degrees F.
Julia @ HappyFoods Tube says
Amanda, my mouth is watering here! This is a perfect meal! Hope your knee heals fast!
Cathy Trochelman says
YUM – this dish is seriously making my mouth water!!
Sandi (@fearless_dining) says
I am so sorry your knee is still hurting so much. I have a bad knee and I know how painful it can be. I love your idea to make easy dishes like this so you aren’t on your feet as much. Looks delicious!
Liv Wan says
This dish looks so delicious and easy to make! Perfect for my week night dinner. I will give it a go very soon!!. Thank you for sharing this recipe. 😉
Lora @savoringitaly says
I hope your knee heals quickly. You did a great job with this chicken! I love the veggie combo and how easy it is to put together!!
Eva Perez says
Looks so yummy!!
xxx, Eva
Dee says
I could live off of sheet pan dinners, and this looks incredible!
Matthew Cetta says
Maple syrup, dijon mustard, and chicken thighs? I’ll be over in 5
Bethany @ athletic avocado says
Flavorful, all-in-one sheet pan meals have my heart! This recipe looks so yummy!
Melanie | Melanie Makes says
Love that dried rosemary on top of each piece of chicken!
Erren says
Mmm this looks so yummy! I wouldn’t mind having this for dinner tonight