Maple-Dijon Sheet Pan Chicken with Roasted Veggies
Bold, tangy, and weeknight-friendly — all in one pan.
Weeknights call for meals that are simple but never boring. This sheet-pan dinner balances the sweetness of maple syrup with tangy Dijon mustard and the savory kick of Shawhan Farms Buck’s Best Sweet & Spicy BBQ Rub. Tossed with hearty fall veggies, it’s the kind of recipe that feels special without piling up dishes in the sink.
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, cut in half)
- 2 cups butternut squash, peeled and cubed (or sweet potatoes)
- 1 cup Brussels sprouts, halved (or carrots)
- 2 tbsp olive oil, divided
- 2 tbsp pure maple syrup
- 1½ tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1½ tsp Shawhan Farms Buck’s Best Sweet & Spicy BBQ Rub
- ½ tsp kosher salt (plus more to taste)
- Freshly ground black pepper
Instructions
- Prep the pan: Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
- Make the glaze: In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar, and Buck’s Rub. Set aside.
- Season veggies: Toss squash and Brussels sprouts with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread evenly on the sheet pan.
- Prepare chicken: Pat chicken dry. Rub with remaining olive oil, season lightly with salt and pepper, then brush with half of the glaze.
- Roast: Arrange chicken skin-side up on the pan. Bake 30–35 minutes, flipping veggies halfway through. Brush chicken with remaining glaze in the last 5 minutes.
- Serve: Plate chicken and veggies, drizzling with pan juices.
Tips to Make It Work
- Thighs vs. Breasts: Thighs stay juicier with high heat; breasts cook faster, so check at 160–165°F internal temp.
- Veggie swaps: Try parsnips, carrots, or even cubed apples for a sweeter note.
- Vegetarian variation: Swap chicken for cauliflower steaks or chickpeas and roast with the same glaze.
- Crunch factor: Sprinkle chopped pecans or toasted panko over the finished dish for texture.
- Sheet-pan know-how: Serious Eats shares their best sheet-pan tips.
Quick Maple-Mustard Yogurt Sauce
This dip makes the roasted chicken and veggies feel special — and it’s ready in 2 minutes.
- ½ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- Pinch of kosher salt
- A sprinkle of Shawhan Farms Italian Herb & Garlic Parmesan Seasoning for a savory boost
Whisk together and drizzle over the chicken and veggies before serving.
Want more easy dinner inspiration?
→ Explore more Shawhan Farms Recipes
Shawhan Farms: Grounded in Quality.