Sheet-Pan Chicken with Maple Dijon Sauce
If there’s one meal that makes weeknight meals feel effortless, it’s a good sheet-pan dinner. This sheet-pan chicken with maple dijon sauce hits all the right notes. Golden, and juicy chicken thighs, tender roasted vegetables, and a glossy sauce that balances sweet maple syrup with tangy dijon mustard. It’s cozy, flavorful, and ready with minimal cleanup — a true weeknight dinner win.
I love to serve this over a bowl of fluffy rice or quinoa for a hearty meal. Leftovers reheat so well the next day, so this recipe is an easy meal prep to add to your menu rotation.
Sweet, savory, and simply perfect
The combination of maple syrup and dijon mustard is a classic that can’t be beat. I love using this sauce on salmon, chicken and even roasted vegetables. The maple brings warmth and sweetness, while dijon adds just the right amount of tang. The creamy glaze transforms the simple chicken and vegetable sheet-pan to an elevated and hearty recipe.
Here are a few more recipes that use maple and dijon-
- Maple Dijon Roasted Carrots
- Fall Harvest Kale Salad with Roasted Brussels Sprouts
- Maple Dijon Salmon Sheet-pan
What you’ll need to make sheet-pan chicken
For this one-pan wonder, you’ll need:
- Chicken thighs or breasts – thighs stay extra juicy in the oven
- Vegetables – rainbow carrots, brussels sprouts and sweet potatoes
- Maple Dijon sauce – made from maple syrup, Dijon mustard, a few seasonings and apple cider vinager
- Herbs– to top. I love to top mine with fresh thyme
Make sure your sheet-pan is large enough to not overcrowd the pan. This will ensure everything gets roasted evenly.
How It Comes Together
Everything happens on a single sheet pan-
- Toss the vegetables in olive oil and spices and spread them out in an even layer. Bake them for about 20 minutes
- Season the chicken and nestle it in between the vegetables
- Place the pan back into the oven for another 20-25 minutes. Set it under the broiler for two minutes at the end
- While it bakes, prep your maple dijon sauce. Pour it over the chicken and veggies before serving
- Garnish with fresh thyme before serving
Roasting everything together on one pan also means easy prep, easy cleanup, and delicious flavors. This dish just screams fall to me, and is an easy comfort meal to make for you and your family. Serve this straight from the pan with a side of white rice, wild rice or quinoa for a nourishing weeknight dinner.
Other sheet-pan meals–
Mediterranean Salmon Sheet Pan
Sheet-pan Miso Chicken
Lemon Herb Chicken Sheet Pan
Sheet-pan Chicken with Maple Dijon Sauce
Ingredients
Chicken Thighs
- 1 1/2 lbs boneless chicken thighs about 6 pieces
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder or smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil
Veggie Sheet-pan
- 1 lb brussels sprouts
- 4 large carrots peeled. I used rainbow carrots
- 2 sweet potatoes peeled
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chipotle powder or smoked paprika
- Olive oil
Maple Dijon Sauce
- 2 tbsp dijon mustard
- 2 tbsp pure maple syrup
- 1/4 tsp apple cider vinegar
- 1/4 tsp smoked paprika
- Pinch of salt & pepper
Directions
- Preheat the oven to 400 F. Line a large sheet-pan with parchment paper.
- Trim the stems off of the brussels sprouts and slice them in half. Chop the carrots into 2" rounds. Slice the sweet potatoes into rounds, then cut in half.
- Add the veggies to the sheet pan and drizzle with olive oil. Season with 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp chipotle powder. Toss well to combine.
- Bake the vegetables for 20 minutes.
- While the veggies bake, add the chicken thighs to a bowl and toss with olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp chipotle pepper and 1/4 tsp salt & pepper.
- After 20 minutes, remove the tray of vegetables from the oven and place the chicken onto the tray.
- Finish baking for another 25 minutes. Set the tray under the broiler for 2-3 minutes at the end to brown.
- Whisk together your sauce ingredients until smooth. Serve over the chicken and veggies and top with fresh herbs.
My family loved this!