If you’re craving a comforting, flavorful one-pan meal that’s as simple to prepare as it is delicious to eat, this Sheet Pan Maple Mustard Roasted Chicken Recipe is exactly what you need. Juicy, crispy-skinned chicken thighs roasted alongside tender Brussels sprouts and sweet baby carrots get a beautiful glaze of maple syrup and a tangy mustard kick that harmonizes every bite. This recipe not only fills your kitchen with irresistible aromas but also turns dinner into an effortless celebration of bold flavors and vibrant textures, making weeknight cooking a joyous, satisfying experience.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients that come together to create an outstanding flavor profile. Each element plays a vital role—from the savory depth of smoked paprika to the sweet earthiness of maple syrup, the ingredients balance perfectly to give you a colorful and mouthwatering roasted chicken dish.
- 4 bone-in, skin-on chicken thighs: These ensure juicy meat with beautifully crisp skin after roasting.
- 1 tablespoon olive oil: Helps the chicken skin brown evenly and adds a subtle richness.
- Salt and black pepper, to taste: The essential seasoning to bring out all the flavors.
- 1 cup Brussels sprouts, halved: Roasting brings out their natural sweetness and tender texture.
- 1 cup baby carrots: Adds vibrant color and a gentle sweetness that complements the glaze.
- 1 tablespoon maple syrup: Provides a delightful sweetness that caramelizes during roasting.
- 1 tablespoon Dijon mustard: Offers a creamy tang that cuts through the sweetness.
- 1 tablespoon whole grain mustard: Adds texture and bursts of maltiness to the glaze.
- 1 teaspoon apple cider vinegar: Brings a subtle acidity that brightens the dish.
- 1/2 teaspoon garlic powder: Infuses a savory base note throughout the chicken and veggies.
- 1/2 teaspoon onion powder: Adds depth and warmth to the glaze and seasoning.
- 1/2 teaspoon smoked paprika: Gives a smoky, slightly spicy kick that elevates the entire dish.
How to Make Sheet Pan Maple Mustard Roasted Chicken Recipe
Step 1: Preheat and Prepare Your Chicken
Start by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting. Meanwhile, gently rub your chicken thighs with olive oil and season them generously with salt and black pepper. This simple step is crucial for achieving that golden, crispy skin that’s packed with flavor.
Step 2: Whisk Together the Maple Mustard Glaze
In a small bowl, combine the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika. Whisking these ingredients together creates a beautifully balanced glaze that imparts sweetness, tang, and a hint of smokiness, making your chicken and veggies unforgettable.
Step 3: Arrange Chicken and Vegetables on Sheet Pan
Place the seasoned chicken thighs evenly spaced on a large sheet pan. Drizzle half of your maple mustard glaze over the chicken to start building layers of flavor. Then add the halved Brussels sprouts and baby carrots to the pan, drizzle the remaining glaze over them, and finish with a light sprinkling of salt and pepper. This set up ensures every piece roasts perfectly, soaking up those delicious flavors.
Step 4: Roast to Perfection
Pop your sheet pan into the oven and roast everything for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables will be tender and caramelized. Keep an eye on the veggies as they transform—their natural sugars will intensify and meld beautifully with the maple mustard glaze.
Step 5: Serve and Enjoy!
Once everything is roasted to perfection, transfer the chicken and veggies to a serving platter. This is where you can really appreciate how effortless and flavorful the Sheet Pan Maple Mustard Roasted Chicken Recipe truly is. The glaze has created a luscious coating that makes every bite a perfect harmony of crispy, juicy, sweet, and tangy.
How to Serve Sheet Pan Maple Mustard Roasted Chicken Recipe
Garnishes
Adding a simple garnish can elevate your presentation and add freshness. Try sprinkling some freshly chopped parsley or thyme over the top for a pop of vibrant green and aromatic lift. A light drizzle of extra maple syrup or a few lemon wedges on the side can also add a playful burst of flavor for those who crave a little extra zing.
Side Dishes
This dish pairs beautifully with a variety of sides. Creamy mashed potatoes or buttery garlic bread soak up the delicious glaze perfectly. For a lighter touch, serve with a crisp garden salad or a simple quinoa pilaf to complement the richness of the chicken and roasted vegetables without overwhelming the palate.
Creative Ways to Present
Consider presenting this Sheet Pan Maple Mustard Roasted Chicken Recipe in a rustic style directly from the baking sheet onto a wooden board for a casual family-style dinner. Alternatively, arrange servings over a bed of fluffy rice or buttery couscous to catch every drop of glaze, making each serving feel hearty and thoughtfully composed.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the dish even more irresistible the next day. Just be sure to separate the chicken from the veggies if you want to reheat them evenly.
Freezing
If you want to freeze the leftovers, place the cooled chicken and vegetables in a freezer-safe container or bag, removing as much air as possible. They will keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating
For best results, reheat the chicken and veggies in an oven preheated to 350°F (175°C) for about 15 minutes or until warmed through. This method helps retain the crispy skin and prevents the vegetables from turning mushy. Alternatively, use a microwave if you’re short on time, but keep an eye on texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless, skin-on chicken breasts can be used, but keep in mind they cook faster and may dry out more easily. Adjust roasting time accordingly and watch closely to maintain juiciness.
What if I don’t have whole grain mustard?
If you’re missing whole grain mustard, feel free to swap it with extra Dijon mustard or a spicy brown mustard for a similar depth of flavor. The texture will be smoother but still delicious.
Can I add other vegetables to this recipe?
Yes, this recipe is very versatile! Try adding diced sweet potatoes, sliced red onions, or even halved baby potatoes to the sheet pan. Just be mindful of varying cook times for different veggies.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey or agave syrup are good alternatives that offer similar sweetness and help caramelize the glaze.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer — the chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have one, the juices should run clear when pierced with a fork.
Final Thoughts
This Sheet Pan Maple Mustard Roasted Chicken Recipe is a total game changer for busy nights when you want something comforting, tasty, and easy to make. It’s a dish that feels special but requires minimal effort, perfect for sharing with family or friends. Give it a try and watch it become a fast favorite in your cooking rotation—warm, flavorful, and full of love in every bite.
Print
Sheet Pan Maple Mustard Roasted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This Sheet Pan Maple Mustard Roasted Chicken is an easy, flavorful meal featuring tender, juicy chicken thighs glazed with a sweet and tangy maple mustard sauce. Roasted alongside nutritious Brussels sprouts and baby carrots, this one-pan dinner is perfect for a quick weeknight meal or cozy weekend feast, delivering a delightful balance of sweet, smoky, and savory flavors with minimal cleanup.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Vegetables
- 1 cup Brussels sprouts, halved
- 1 cup baby carrots
Maple Mustard Glaze
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare the chicken. Rub the chicken thighs with olive oil to keep them moist and help crisp the skin. Season generously with salt and black pepper for balanced seasoning.
- Make the glaze. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika until fully combined to create a sweet, tangy, and smoky glaze.
- Arrange chicken on sheet pan. Place the chicken thighs on a large rimmed sheet pan and drizzle half of the maple mustard glaze over the top to infuse flavor during roasting.
- Add vegetables. Scatter the halved Brussels sprouts and baby carrots around the chicken on the sheet pan. Drizzle the remaining glaze over the vegetables and sprinkle with salt and pepper to taste.
- Roast everything. Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Serve and enjoy. Remove from oven, let rest briefly, then serve the glazed chicken thighs with the roasted Brussels sprouts and carrots for a delicious, balanced meal.
Notes
- For crispier chicken skin, broil the chicken for the last 2-3 minutes but watch carefully to avoid burning.
- You can swap Brussels sprouts and baby carrots for other root vegetables like parsnips or sweet potatoes.
- Make sure not to overcrowd the sheet pan to allow proper roasting and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or air fryer to maintain texture.
