Maple Dijon Chicken with Roasted Autumn Vegetables: The Sweet-Heat Sheet Pan Dinner You’ll Crave All Season

Picture this: crispy-edged chicken, glossy from maple and Dijon, surrounded by caramelized squash and blistered Brussels sprouts, all done on one pan. This is weeknight cooking that punches above its weight—flavor like a Sunday dinner with Tuesday-level effort. The glaze is sticky, savory, a little sweet, and ridiculously addictive.

You’ll want to drink it. Don’t. Save it for the chicken and veggies and thank yourself later.

What Makes This Recipe So Good

• One pan, maximum payoff: Toss, roast, brush, done.

  Less mess, more flavor, and faster cleanup than your group chat drama.

• Balanced flavors that hit every note: Maple brings warmth, Dijon brings backbone, garlic and herbs keep it grounded, and a splash of vinegar cuts through richness.
• Texture heaven: Crispy chicken edges, tender centers, caramelized vegetables with a little char—aka the good stuff.
• Seasonally smart: Fall veggies are cheap, nutritious, and built to roast like champions.
• Meal-prep friendly: The flavors hold up beautifully for days, and leftovers reheat like a pro.

What Goes Into This Recipe – Ingredients

• Chicken: 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
• Vegetables:
  • 2 cups Brussels sprouts, halved
  • 2 cups butternut squash, peeled and cubed
  • 1 large red onion, cut into wedges
  • 2 medium carrots, sliced on a bias
  • 1 crisp apple (Honeycrisp or Pink Lady), cored and thickly sliced
• Maple Dijon glaze:
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional, for texture)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
• For roasting:
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped
• Finishers:
  • Flaky sea salt, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving

The Method – Instructions

1. Preheat like you mean it: Set oven to 425°F (220°C). Place a large rimmed sheet pan inside to heat. Hot pan = instant sizzle = better browning.
2. Make the glaze: Whisk maple syrup, Dijon, whole grain mustard, cider vinegar, olive oil, minced garlic, smoked paprika, salt, pepper, and red pepper flakes in a bowl.

   Reserve 2 tablespoons for finishing.

3. Prep the chicken: Pat thighs very dry with paper towels. Season both sides with a pinch of salt and pepper. Brush with about half of the glaze on all sides.
4. Prep the veggies: In a large bowl, toss Brussels sprouts, squash, onion, carrots, and apple with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, thyme, and rosemary.
5. Load the hot pan: Carefully remove the preheated sheet pan.

   Spread vegetables in an even layer, making space for chicken. Nestle chicken thighs skin-side up on the pan.

6. Roast, round one: Roast for 20 minutes. Don’t open the door “just to peek.” Your oven loses heat, your dinner loses crisp.

   We all lose.

7. Glaze and rotate: Brush chicken with more glaze. Toss the vegetables lightly on the pan to expose new surfaces. Rotate the pan 180 degrees.
8. Roast, round two: Roast 15–20 minutes more, until chicken hits an internal temp of 175–185°F in the thigh and the skin is deeply golden.

   Vegetables should be caramelized with crisp edges.

9. Finish strong: Brush the reserved glaze over the chicken for shine and extra tang. Sprinkle flaky sea salt on veggies. Rest 5 minutes.
10. Serve: Scatter chopped parsley over everything.

    Squeeze lemon over the top for brightness. Plate and accept compliments graciously (or not—your call).

Storage Tips

• Fridge: Store in airtight containers up to 4 days. Keep chicken and veggies together for best flavor.
• Freezer: Freeze chicken and veggies in separate containers up to 2 months.

  Thaw in the fridge overnight.

• Reheat: 375°F oven for 10–15 minutes on a sheet pan. Add a splash of water or stock if things look dry. Avoid microwaving skin if you want it crispy—obviously.
• Meal prep hack: Portion into bowls with quinoa, farro, or brown rice.

  Add a fresh squeeze of lemon after reheating to revive brightness.

Health Benefits

• Protein with staying power: Chicken thighs deliver iron, B vitamins, and satiety. The slightly higher fat content keeps you full longer—hello, fewer snack attacks.
• Veggie rainbow, fall edition: Brussels sprouts and squash bring fiber, vitamin C, vitamin A, and potassium. That fiber supports gut health and steady energy.
• Smart sweetness: Maple syrup is used judiciously for flavor and caramelization, not as a sugar dump.

  Paired with vinegar and mustard, it balances rather than overwhelms.

• Heart-helpful fats: Olive oil and poultry fat boost absorption of fat-soluble vitamins and add flavor without needing a stick of butter. IMO, a win-win.

Avoid These Mistakes

• Skipping the preheated pan: If the pan isn’t hot, your veggies steam instead of caramelize. That’s a hard no.
• Crowding the pan: Overlapping veggies equals soggy edges.

  Use two pans if needed, or scale down the batch.

• Not drying the chicken: Moisture is the enemy of crisp skin. Pat it dry like you mean it.
• Glazing too early: Sugar burns. Brush mid-roast and at the end, not before the first blast of heat.
• Ignoring internal temperature: Thighs shine at 175–185°F for juicy, pull-apart texture.

  Trust a thermometer, not guesswork.

Mix It Up

• Swap the veg: Try sweet potatoes, parsnips, delicata squash, or purple carrots. Use what you’ve got and keep the chunks similar in size.
• Change the cut: Boneless thighs work; reduce cook time by 5–8 minutes. Chicken breasts can be used but pull them at 160°F and rest—don’t overcook them into sawdust.
• Flavor twists: Add 1 teaspoon grated fresh ginger to the glaze for zing.

  Or stir in 1 tablespoon soy sauce for umami depth.

• Make it smoky: Sub 1 teaspoon chipotle in adobo (minced) for the red pepper flakes. Sweet heat, unlocked.
• Vegetarian route: Swap chicken for thick slabs of extra-firm tofu, patted dry and tossed in cornstarch + salt before glazing. Roast 25–30 minutes, flipping halfway.
• Crunch factor: Finish with toasted pecans or pumpkin seeds for texture.

  A little goes a long way.

FAQ

Can I make this ahead?

Yes. Marinate the chicken with half the glaze up to 12 hours in advance and store veggies prepped in the fridge. Roast just before serving.

Leftovers keep well for 4 days.

Is maple syrup interchangeable with honey?

You can swap 1:1, but the flavor profile shifts. Honey is sweeter and less woodsy; consider adding a touch more vinegar to balance.

How do I prevent the vegetables from burning?

Cut them uniformly, don’t skimp on oil, and keep them in a single layer. If edges brown too fast, lower oven to 400°F for the last 10 minutes.

What if I don’t have apple cider vinegar?

Use white wine vinegar or lemon juice.

Balsamic works in a pinch but will darken the glaze and add a deeper sweetness.

Can I use frozen vegetables?

For best texture, use fresh. If using frozen, roast them partially on their own to evaporate moisture before adding the chicken and glaze.

Do I need a wire rack?

Not required. The preheated sheet pan and high heat deliver crisp skin and caramelized veg without a rack.

How spicy is this?

Mild with a gentle nudge from red pepper flakes.

Skip them if heat isn’t your thing, or double if it is—no judgment.

Wrapping Up

You’re getting the best kind of kitchen ROI: big flavor, minimal effort, and a pan full of glossy, golden goodness. Maple Dijon Chicken with Roasted Autumn Vegetables is cozy without being heavy, flexible without being fussy, and impressive without being complicated. File this under “weeknight hero” and “crowd-pleaser,” because it’s both.

Now set the oven to 425°F and make tonight absurdly delicious.