Can I use chicken breasts instead of thighs for this recipe?

Yes, you can substitute chicken breasts for thighs. However, keep in mind that chicken breasts may require slightly longer cooking time to ensure they reach the right internal temperature of 165°F. Chicken thighs are recommended for this recipe due to their juiciness and tenderness.

Can I make Maple Mustard Roasted Chicken ahead of time?

Yes, you can prepare the ingredients the day before and store them in the refrigerator. Simply assemble everything on the sheet pan, cover it, and refrigerate. When you're ready to cook, preheat the oven and bake as usual.

What vegetables can I substitute in this recipe?

If you don’t have Brussels sprouts or butternut squash, feel free to substitute with other hearty vegetables like carrots, cauliflower, or sweet potatoes. Just make sure the vegetables you choose can handle roasting and have similar cook times.

Maple Mustard Roasted Chicken Recipe: A Perfect Sheet Pan Dinner

Description

Maple Mustard Roasted Chicken is a one-pan dish featuring juicy, crispy chicken thighs coated in a sweet and savory maple mustard glaze, roasted alongside flavorful vegetables like butternut squash, Brussels sprouts, and shallots. It’s easy to make, full of delicious flavors, and perfect for busy weeknights.

Ingredients

Scale

1 1/2 Tbsp grainy Dijon mustard
1 1/2 Tbsp Maple syrup (preferably pure, not imitation)
1/2 tsp dried rosemary
Salt and pepper, to taste
4 bone-in, skin-on chicken thighs
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

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Instructions

Preheat your oven to 425°F and place a sheet pan in the oven as it heats up.
In a small bowl, whisk together the Dijon mustard, maple syrup, rosemary, salt, and pepper.
Toss the butternut squash, Brussels sprouts, and shallots in olive oil, salt, and pepper.
Season the chicken thighs with salt and pepper, then brush a thin layer of the maple mustard sauce over the skin side of the chicken. Reserve the rest of the sauce for later.
Carefully remove the hot pan from the oven and place the chicken thighs, skin side down, on the pan. Arrange the vegetables around the chicken without overcrowding.
Return the pan to the oven and bake for 15-18 minutes. Flip the chicken over and continue baking for another 10-15 minutes, until the internal temperature of the chicken reaches 165°F.
Brush the chicken with the reserved maple mustard sauce and broil on high for a few minutes to achieve crispy skin.

Notes

Preheating the pan in the oven helps achieve crispy chicken skin.
Be sure not to overcrowd the pan to avoid steaming the vegetables.
You can substitute chicken breasts for thighs, but adjust cooking time accordingly.
For a spicier version, add red pepper flakes or cayenne pepper to the maple mustard sauce.
This recipe can be made ahead by assembling everything the day before and refrigerating until ready to bake.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg