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Sheet Pan Maple Mustard Roasted Chicken | Chicken thighs are coated in a sweet and savory maple mustard sauce and roasted alongside creamy butternut squash and savory brussels sprouts, all on one sheet pan for an incredibly quick, easy meal with hardly any cleanup needed! | http://thechunkychef.com
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4.12 from 17 votes

Sheet Pan Maple Mustard Roasted Chicken

Make dinner easy with this maple mustard roasted chicken with butternut squash and Brussels sprouts, cooked together on a single sheet pan!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Main Course
Servings: 4 servings
Author: The Chunky Chef


  • 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


  • 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.


Most larger grocery stores carry pre-cubed butternut squash in the produce department (usually by where the pre-cut broccoli is located), which is what I used to save me some time.