Maple Mustard Sheet Pan Chicken and Fall Vegetables Recipe

If you’re on the lookout for a cozy, vibrant dinner that celebrates the flavors of autumn, let me introduce you to the irresistible Maple Mustard Sheet Pan Chicken and Fall Vegetables. This dish perfectly marries juicy roasted chicken with caramelized brussels sprouts, sweet potatoes, and red onions all coated in a tangy, slightly sweet maple mustard sauce. It’s one of those meals that feels like a warm hug, yet comes together effortlessly on just one sheet pan — meaning minimal cleanup and maximum flavor. Whether you’re cooking for family or friends, this recipe will quickly become your go-to the moment the leaves start to change.

Ingredients You’ll Need

The beauty of the Maple Mustard Sheet Pan Chicken and Fall Vegetables lies in its simple, wholesome ingredients. Each element brings a unique texture or flavor that harmonizes perfectly, creating a well-rounded and colorful plate. From the hearty chicken to the earthy sweetness of root vegetables, every bite offers a comforting glimpse of fall.

• 2 lbs chicken breast or chicken thighs: Choose your favorite cut for juicy, protein-packed main bites.
• 1-1 1/2 teaspoons kosher salt: Essential to bring out the natural flavors of the chicken and veggies.
• 1 teaspoon dried thyme: Adds a subtle herbal note that enhances the autumnal vibe.
• 1/2 teaspoon garlic powder: A simple seasoning that deepens the savory profile.
• 1 lb brussels sprouts, trimmed and halved: Crispy edges and tender centers give great texture contrast.
• 1 lb (2 medium) sweet potatoes, cut into 1-inch pieces: Their natural sweetness perfectly balances the tangy mustard sauce.
• 1 red onion, cut into 1/2-inch wedges: Roasting brings out its gentle sweetness and a hint of caramelization.
• Maple Mustard Sauce ingredients: Dijon mustard, spicy brown mustard, maple syrup, olive oil, apple cider vinegar, garlic powder, dried thyme, cinnamon, kosher salt, and ground black pepper come together to create an irresistibly flavorful glaze.

How to Make Maple Mustard Sheet Pan Chicken and Fall Vegetables

Step 1: Season the Chicken

Start by preheating your oven to a toasty 425˚F (220˚C). While it warms up, season each chicken breast evenly on both sides with kosher salt, dried thyme, and garlic powder. This simple seasoning sets the stage for juicy, well-flavored chicken that will soak up all the wonderful sauce you’ll add later. Let the chicken rest at room temperature while you prep your veggies and whip up the sauce.

Step 2: Whisk Up the Maple Mustard Sauce

In a small bowl, combine Dijon mustard, spicy brown mustard, sweet maple syrup, olive oil, apple cider vinegar, garlic powder, dried thyme, cinnamon, kosher salt, and black pepper. Whisk thoroughly until the sauce is fully emulsified and smooth. This robust, tangy sauce is the heart of the dish, marrying sweetness with a little spicy zip.

Step 3: Toss the Vegetables

Grab a large bowl and toss the trimmed brussels sprouts, sweet potato chunks, and red onion wedges with about a third of the maple mustard sauce. Make sure everything is evenly coated—if the sauce doesn’t feel quite enough, feel free to add a tablespoon or two more. This coating will give the veggies a beautiful caramelized sheen and tons of flavor as they roast.

Step 4: Arrange and Roast

Spread the veggies in a single layer on your sheet pan, then nestle the seasoned chicken pieces right between them. Brush each chicken breast generously with the maple mustard sauce, reserving at least one-third of the sauce for drizzling after cooking. Pop the sheet pan in the oven and roast for 30-35 minutes. Be sure to stir the vegetables once or twice during cooking to prevent burning and encourage even browning. You’ll know it’s ready when the vegetables have a nice charred edge and the chicken reaches an internal temperature of 165˚F.

Step 5: Rest and Dress

Once out of the oven, allow the dish to rest for 5-10 minutes—this step lets all the juices redistribute and intensifies the flavors. Finish by drizzling the remaining maple mustard sauce over the chicken and vegetables for an extra burst of tangy sweetness.

How to Serve Maple Mustard Sheet Pan Chicken and Fall Vegetables

Garnishes

Adding garnishes can elevate this dish from delicious to truly special. Try sprinkling some chopped fresh parsley or thyme for a pop of green freshness. If you love a little crunch, toasted pecans or walnuts make an excellent addition. A light dusting of flaky sea salt right before serving also enhances the flavor layers wonderfully.

Side Dishes

While this recipe is a complete meal on its own, you can round it out with light sides. A crisp green salad with a lemon vinaigrette pairs beautifully, cutting through the richness of the sauce. For a heartier option, serve with warm crusty bread to mop up every last drop of that irresistible maple mustard glaze.

Creative Ways to Present

Spice up your presentation by serving the chicken sliced atop the roasted vegetable bed for a layered look. Alternatively, arrange individual portions in rustic bowls for a cozy, family-style feel. For festive occasions, you might add a scattering of pomegranate seeds—adding color and a subtle tart note that complements the fall flavors perfectly.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the Maple Mustard Sheet Pan Chicken and Fall Vegetables, store them in an airtight container in the refrigerator. They will stay fresh for 3-4 days, making for an easy next-day lunch or dinner option.

Freezing

You can freeze the cooked chicken and vegetables, though texture may shift slightly upon thawing. For best results, portion into freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the chicken and vegetables gently in a skillet over medium heat. Add a splash of water or broth and cover the skillet to keep everything moist. Stir occasionally until heated through. This method helps maintain tenderness and minimizes drying out.

FAQs

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

Absolutely! Chicken thighs work wonderfully here and often stay juicier than breasts. Just adjust the cooking time slightly if your thighs are bone-in or larger in size to ensure they reach the safe internal temperature.

Can I substitute other vegetables in the recipe?

Definitely. If brussels sprouts aren’t your favorite, swap with broccoli, cauliflower, or even parsnips. Sweet potatoes can be replaced with carrots or butternut squash for a delicious twist on the dish.

Is this recipe gluten free?

Yes, the Maple Mustard Sheet Pan Chicken and Fall Vegetables is naturally gluten free, making it an excellent choice for anyone avoiding gluten.

How spicy is the maple mustard sauce?

The spiciness is mild and balanced, thanks mostly to the blend of mustards and maple syrup. You can easily adjust by using more Dijon or spicy brown mustard based on your preference.

Can I make this recipe vegan or vegetarian?

Yes! Simply swap the chicken for firm tofu or your favorite plant-based protein. Make sure to roast the vegetables as instructed and marinate the tofu in the maple mustard sauce for full flavor.

Final Thoughts

Trust me, once you try the Maple Mustard Sheet Pan Chicken and Fall Vegetables, it’s going to be a staple in your dinner rotation. The harmony of sweet, savory, and tangy flavors combined with the ease of cooking everything on one pan makes this recipe a total win. I can’t wait for you to dig in and share this cozy autumn meal with your loved ones—it’s comfort and color all in one delicious bite.