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chicken thighs and vegetables
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Maple Dijon Chicken Sheet Pan Dinner

An easy chicken thigh dinner recipe with a sticky sweet tangy mustard glaze and lots of veggies made all in one pan.
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: American
Keyword: sheet pan dinner
Servings: 4 people
Author: Marianne


  • 4 bone-in, skin-on chicken thighs
  • ½ lb brussels sprouts trimmed and halved
  • ¾ lb butternut squash cubed


  • ¼ cup Dijon Mustard
  • ½ cup Maple Syrup
  • 3 cloves garlic
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt


  • Preheat the oven to 350° F. In a large bowl, stir together all ingredients for the marinade.
  • Add the chicken thighs to the marinade and toss to thoroughly coat them. Let sit in the marinade for 30 minutes.
  • Remove the chicken thighs from the marinade and place a few inches apart on a large sheet pan with raised edges.
  • Toss the Brussels sprouts and butternut squash in the remaining marinade.
  • Scatter the coated veggies around the chicken thighs on the pan and place the pan in the preheated oven. Bake for 40 minutes.
  • Turn the oven on to Broil, and broil until the tops of the chicken brown ( about 2 - 5 minutes but watch carefully as the maple can cause the chicken to go from brown to black quickly! )