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!
No one loves spending hours preparing dinner and even more time cleaning up all the dishes.
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.
Lori H says
Can this be made with boneless chicken ?
The Chunky Chef says
You could, but the cooking time would likely change, and I’ve only tested this recipe as written and can’t speak to what the new cooking time would be.
Heather G says
This recipe was clear and easy to follow. It tasted just fantastic! All the flavors went so well together. And it was easy to clean up afterwards as very few dishes were required. This will definitely be in my normal rotation now!
Tricia says
Favorite go to chicken meal!
Miranda says
Can you use frozen butternut squash?
The Chunky Chef says
Yes, just make sure it’s thawed completely and patted dry, or it’ll steam instead of roast.
Katie says
The house smelled so amazing while it was cooking. My family loved this dish. So simple and hardly any clean up.
4keeps says
My husband doesn’t even like Dijon mustard and he loved this recipe!
Courtney says
This was so good! my whole family loved it! Don’t skip the maple syrup on the brussel sprouts.
Sandi says
I just want to say that I am amazed at the deliciousness of your recipes. I am sitting here drooling. Can’t wait to start using them.