Need a meal to feed whole family? This Maple Dijon Chicken with Roasted Fall Vegetables will be your new go-to! The maple dijon mixture permeates the chicken creating a delicious savory and sweet meal everyone loves, and bonus- it makes the house smell so good!
Fall meals are a favorite and who doesn’t love something roasting in the oven on a work night? Sheet pan meals are so simple- and offer little clean up which is another added bonus on a work night. For this recipe, I whipped up a little mixture of maple syrup and dijon mustard- reserved about 2 tablespoons on the side for topping the chicken once its cooked, and slathered it on my chicken.
I bought pre-cubed, fresh butternut squash from Whole Foods (much easier than cutting your own). Next I chopped the stems off of some brussel sprouts, sliced them in half, and added some cubed apple pieces as well. You can use whatever kind of apple you like best- they all roast up pretty well. I used Fuji but Granny Smith would give a nice tang, too.
Add the Brussel sprouts, butternut squash, and apples to sheet pan, then them drizzle with olive oil, and salt and pepper right on the pan. Bake for about 30 minutes at 400 degrees, and there you have it, a perfect one pan meal. If you need a carb, serve with either rice or quinoa (which you can bake at the same time using THIS recipe for 1 pan oven baked rice).
Tips for this Maple Dijon Chicken with Roasted Fall Vegetables:
- You CAN use chicken breasts, but the star of this dish is really the bone-in, skin on chicken thighs. They’re rustic, and the maple dijon sauce really permeates the skin creating a delicious crust. If you decide to use chicken breasts, cook for 20-30 minutes on 375, or until chicken at its thickest point is 165 degrees internally.
- Not a fan of the veggies we used? Mix it up! Sweet potatoes, acorn squash,pears, green beans, broccoli, even cauliflower would be delicious roasted.
- REALLY want to amp up the fall vegetables? Add in a bit of cinnamon to bump up the cozy factor!
- Don’t have a sheet pan? Use a cast iron pan or a dutch oven with the lid off.
Cheers to easy and healthy meals with a Fall twist! – Rachel and Kathi
Need other sheet pan meal ideas? Here’s a few of our favorites!
This delicious one pan meal comes together in a pinch and tastes like cozy feels!
- 5 bone in, skin on chicken thighs
- 2 cups cubed butternut squash
- 1 cup halfed brussel sprouts
- 1 cup cubed apples
- 2 tbsp olive oil
- salt and pepper to taste
- 1/4 cup maple syrup
- 1/4 cup dijon mustard
Preheat oven to 400 degrees fahrenheit. Spray sheet pan with nonstick spray.
In a small bowl, mix maple dijon sauce ingredients. Set about 2 tablespoons aside to top the chicken once it is fully cooked (do not use the same bowl/spoon for cross contamination purposes).
Place chicken thighs on sheet pan, and top each chicken thigh with about 1-2 tablespoons of maple/dijon mixture (be cautious not to overdo, as the sugar in the maple syrup can burn).
Add butternut squash, brussel sprouts, and apples to sheet pan. Toss in olive oil, and sprinkle entirety of pan with salt and pepper.
Bake for 30 minutes, or until chicken reaches internal temperature of 165 degrees. If you find your meal getting roasted beyond your liking, add a piece of foil on top.
Top chicken thighs with reserved maple syrup/dijon mixture, serve & enjoy.