Maple Dijon Sheet Pan Chicken Thighs with Vegetables
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Maple Dijon Sheet Pan Chicken Thighs with Vegetables is an easy fall dinner made with juicy boneless chicken thighs, roasted sweet potatoes, Brussels sprouts, and red onion. Everything is coated in a flavorful maple Dijon rosemary sauce that is sweet, tangy, savory, and perfectly caramelized in the oven.
This easy sheet pan chicken dinner is ideal for busy weeknights when you want a comforting homemade meal without a lot of dishes. The sweet potatoes get a 10-minute head start, then the chicken and vegetables join the pan so everything finishes tender and beautifully browned at the same time.
Why You'll Love This Sheet Pan Chicken Dinner
One-pan meal: Chicken and vegetables roast together on one baking sheet.
Perfect for fall: Sweet potatoes, Brussels sprouts, rosemary, and maple create cozy seasonal flavors.
Easy weeknight dinner: Simple preparation and minimal cleanup.
Juicy chicken thighs: Boneless skinless chicken thighs stay tender while roasting.
Sweet and savory flavor: Maple syrup and Dijon mustard create a delicious glaze.
Meal-prep friendly: Leftovers can be refrigerated and reheated throughout the week.
Customizable: Easily swap the vegetables based on what you have available.
The Maple Dijon Sauce
The homemade maple Dijon sauce is what brings this entire sheet pan dinner together. It combines pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, and fresh rosemary for a balanced sweet, tangy, and savory flavor.
The sauce is used in stages. Some coats the chicken and vegetables before roasting, while a portion is reserved for basting and finishing the dish.
Important: Always reserve the finishing sauce before it comes into contact with raw chicken.
Ingredients You'll Need
For the Maple Dijon Sauce
⅓ cup pure maple syrup
¼ cup Dijon mustard
3 tablespoons extra-virgin olive oil
1 ½ tablespoons apple cider vinegar
1 garlic clove, minced
1 teaspoon finely chopped fresh rosemary
For the Chicken and Vegetables
1 pound sweet potatoes, peeled and cut into cubes
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
¼ teaspoon black pepper, plus more to taste
1 ½ pounds boneless, skinless chicken thighs
1 pound Brussels sprouts, trimmed and halved
1 medium red onion, cut into wedges
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Ingredient Tips
Boneless Skinless Chicken Thighs
Chicken thighs are ideal for this recipe because they stay juicy and flavorful while roasting at a high temperature. You can use chicken breasts, but cooking time may vary depending on their size.
Sweet Potatoes
Cut the sweet potatoes into similar-sized cubes so they cook evenly. Since they take longer to become tender, they receive a 10-minute head start in the oven.
Brussels Sprouts
Halve smaller Brussels sprouts and quarter larger ones. This helps them roast evenly while creating delicious browned edges.
Pure Maple Syrup
Use pure maple syrup for the best flavor. It provides natural sweetness and helps the vegetables and chicken caramelize during roasting.
Dijon Mustard
Dijon mustard adds a sharp, tangy flavor that balances the sweetness of the maple syrup.
Fresh Rosemary
Fresh rosemary adds a warm, savory herb flavor that pairs beautifully with maple, Dijon, chicken, and roasted vegetables. Fresh thyme can also be used.
How to Make Maple Dijon Sheet Pan Chicken Thighs
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Make the Maple Dijon Sauce
Add the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, and chopped rosemary to a small bowl.
Whisk until smooth and well combined.
Reserve ⅓ cup of the sauce before adding any sauce to the raw chicken. Divide this reserved sauce between two small bowls—one for basting and one for serving.
3. Roast the Sweet Potatoes
Add the cubed sweet potatoes to a large bowl. Toss with olive oil, ¼ teaspoon kosher salt, and black pepper.
Spread them in a single layer on the prepared baking sheet.
Roast for 10 minutes.
4. Coat the Chicken and Vegetables
While the sweet potatoes roast, add the chicken thighs, Brussels sprouts, and red onion to the same bowl.
Season with the remaining salt and black pepper.
Pour in enough of the unreserved maple Dijon sauce to coat everything thoroughly. Toss well.
5. Add Everything to the Sheet Pan
Remove the baking sheet from the oven.
Drizzle some of the remaining sauce over the partially roasted sweet potatoes and gently toss.
Add the chicken thighs, Brussels sprouts, and red onion to the baking sheet.
Arrange everything in a single layer. Brush any remaining unreserved sauce over the chicken.
6. Roast Until Cooked Through
Return the baking sheet to the oven and roast for approximately 20–25 minutes.
Brush the chicken with the reserved basting sauce halfway through cooking.
The chicken is ready when the thickest part reaches an internal temperature of 165°F (74°C). The vegetables should be tender with browned edges.
7. Optional: Broil for Extra Browning
For extra caramelization, broil the sheet pan for 1–2 minutes.
Keep a close eye on it because the maple syrup can brown quickly under the broiler.
8. Finish With Maple Dijon Sauce
Remove the chicken from the oven and let it rest for 5 minutes.
Spoon or brush the remaining reserved maple Dijon sauce over the chicken and vegetables just before serving.
Tips for the Best Sheet Pan Chicken
Don't overcrowd the pan. Keep the chicken and vegetables in a single layer so they roast instead of steam. Use a second baking sheet if necessary.
Cut vegetables evenly. Similar-sized pieces will cook more consistently.
Give the sweet potatoes a head start. This helps them become tender at the same time as the chicken and Brussels sprouts.
Use a meat thermometer. Check the thickest part of the chicken and cook until it reaches 165°F.
Be careful when broiling. The maple syrup can caramelize quickly, so watch the pan closely.
Don't skip the finishing sauce. The fresh maple Dijon sauce adds a bright burst of sweet and tangy flavor after roasting.
Easy Vegetable Substitutions
This recipe is flexible and easy to customize.
Try replacing the Brussels sprouts with:
Broccoli
Cauliflower
Green beans
You can also replace the sweet potatoes with cubed butternut squash for another delicious fall-inspired combination.
Cooking times may vary depending on the size and type of vegetables used.
Make-Ahead Instructions
You can prepare several components of this recipe ahead of time.
Make the sauce: Prepare the maple Dijon sauce up to 3 days ahead and refrigerate it in a sealed container.
Prep the vegetables: Chop the sweet potatoes, Brussels sprouts, and red onion up to 1 day ahead and store them separately in the refrigerator.
Meal prep: Roast the complete recipe and divide it into meal-prep containers. Keep the reserved finishing sauce separate until you're ready to eat.
How to Store Leftovers
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat leftovers in the oven or air fryer. The microwave also works well for individual portions.
If freezing, the chicken freezes better than the roasted vegetables. The vegetables may become softer after thawing.
What to Serve With Maple Dijon Chicken
This sheet pan meal is already packed with chicken and roasted vegetables, so it can easily be served as a complete dinner.
For a larger meal, serve it with:
Brown rice
Quinoa
A simple green salad
Roasted vegetables
Whole-grain bread
Frequently Asked Questions
Can I use chicken breasts instead of chicken thighs?
Yes. Chicken breasts can be substituted, but they may cook faster than thighs. Use a meat thermometer and remove them once the thickest part reaches 165°F.
Can I make this recipe without Brussels sprouts?
Absolutely. Broccoli or cauliflower are easy alternatives.
Can I use dried rosemary?
Yes. If fresh rosemary isn't available, you can substitute approximately ½ teaspoon dried rosemary or use fresh thyme.
Can I prepare the maple Dijon sauce ahead?
Yes. The sauce can be prepared and refrigerated in an airtight container for up to 3 days.
How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. The thickest part of the chicken should reach 165°F (74°C).
Maple Dijon Sheet Pan Chicken Thighs Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: Approximately 568 per serving
Ingredients
Maple Dijon Sauce
⅓ cup maple syrup
¼ cup Dijon mustard
3 tablespoons extra-virgin olive oil
1 ½ tablespoons apple cider vinegar
1 garlic clove, minced
1 teaspoon finely chopped fresh rosemary
Chicken & Vegetables
1 pound sweet potatoes, peeled and cubed
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
¼ teaspoon black pepper, plus more to taste
1 ½ pounds boneless, skinless chicken thighs
1 pound Brussels sprouts, trimmed and halved
1 medium red onion, cut into wedges
Instructions
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, and rosemary.
Reserve ⅓ cup of the sauce before it touches the raw chicken. Divide it between two small bowls for basting and serving.
Toss sweet potatoes with olive oil, ¼ teaspoon salt, and black pepper. Spread on the baking sheet and roast for 10 minutes.
Meanwhile, season the chicken thighs, Brussels sprouts, and red onion with the remaining salt and black pepper. Toss with enough of the unreserved maple Dijon sauce to coat.
Remove the baking sheet from the oven. Toss the sweet potatoes with some of the remaining sauce.
Add the chicken, Brussels sprouts, and red onion to the pan in a single layer. Brush remaining unreserved sauce over the chicken.
Roast for 20–25 minutes, brushing the chicken with the reserved basting sauce halfway through.
Check the chicken with a thermometer. It should reach 165°F (74°C).
For extra browning, broil for 1–2 minutes while watching carefully.
Remove from the oven and let the chicken rest for 5 minutes.
Spoon the remaining reserved maple Dijon sauce over the chicken and vegetables before serving.
Nutrition Information
Approximate nutrition per serving:
568 calories | 55g carbohydrates | 39g protein | 22g fat | 9g fiber
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Final Thoughts
This Maple Dijon Sheet Pan Chicken Thighs with Vegetables recipe brings together everything I love about an easy fall dinner: juicy chicken, caramelized sweet potatoes, roasted Brussels sprouts, red onion, and a delicious homemade maple Dijon sauce.
With just one sheet pan and simple ingredients, you can have a flavorful fall chicken dinner on the table in about 50 minutes. It's cozy enough for a weekend dinner but simple enough for a busy weeknight.
If you make this recipe, enjoy it with your favorite seasonal sides and save the leftovers for an easy meal the next day!