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Dijon Maple Sheet Pan Chicken

  • Prep Time:
    20 minutes

  • Cook Time:
    40 minutes

  • Total Time:
    1 hour

  • Yield:
    serves 4

  • Category:

  • Method:
    Sheet Pan

  • Cuisine:


Dijon Maple Sheet Pan Chicken with Brussels Sprouts and Butternut Squash is the perfect fall easy chicken recipe


  • Nonstick spray
  • 4 tablespoons dijon mustard
  • 3 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 4 large bone-in chicken thighs (6 1/2 ounces each), skin removed and fat trimmed
  • 4 skinless chicken drumsticks (3 1/2 ounces each)
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 12 onces Brussels sprouts, trimmed and halved
  • 12 ounces butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 6 sprigs fresh thyme
  • 1 1/2 tablespoons olive oil


  1. Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
  2. In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
  3. Season each side of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
  4. In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat totally, and pour any remaining sauce over the vegetables.
  5. Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
  6. Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
  7. Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.


I used boneless chicken thighs in place of the bone-in chicken and it worked fantastically. I decreased the bake time barely, as not to overcook the boneless chicken.


  • Serving Size: 1 drumstick + 1 thigh + 1 cup vegetable
  • Calories: 527
  • Sugar: 13 g
  • Sodium: 1,153 mg
  • Fat: 18.5 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Protein: 59 g
  • Cholesterol: 264 mg