A white sheet pan with roasted chicken thighs and roasted fall vegetables

Maple Dijon Chicken with Roasted Fall Vegetables

This delicious one pan meal comes together in a pinch and tastes like cozy feels!

Course Dinner, leftovers, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4 people
220 kcal
Rachel Kirk


  • 5 bone in, skin on chicken thighs
  • 1.5 cups cubed butternut squash
  • 1 cup halfed brussel sprouts
  • 1 cup cubed apples

Maple Dijon Sauce

  • 1/2 cup maple syrup
  • 1/4 cup dijon mustard
  • salt and pepper to taste


  1. Preheat oven to 400 degrees fahrenheit. Spray sheet pan with nonstick spray.

  2. In a small bowl (but large enough for a chicken thigh) mix maple dijon sauce ingredients. 

  3. Fully coat each chicken thigh in bowl. 

  4. Place fully coated chicken thighs on sheet pan. Sprinkle veggies towards the middle, but not on top of the chicken (keeping veggies and apples away from  edges of pan as some of the maple/dijon mixture will darken).

  5. Sprinkle entirety of pan, coating chicken and veggies/apples with salt and pepper.

  6. Bake for 45-50 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. 

Recipe Notes


  1. 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 30 minutes on 375, or until 165 degrees internally.
  2. 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.
  3. REALLY want to amp up the fall vegetables? Add in a bit of cinnamon to bump up the cozy factor!
  4. Stay away from lining your pan with foil on this one- spray your pan directly with non-stick spray. Foil will get messy and stick too much to the chicken.
  5. Don't have a sheet pan? Use a cast iron pan or a dutch oven with the lid off.
  6. Save some sauce to drizzle on top! Brush it on with a baster brush, or simply spoon some on top.

If you give this a try, let us know what you think! Tag us on instagram @laughingspatula or #laughingspatula. We love to see your pics and SERIOUSLY love being apart of your family's food life!

Nutrition Facts
Maple Dijon Chicken with Roasted Fall Vegetables
Amount Per Serving
Calories 220 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 27mg9%
Sodium 204mg9%
Potassium 388mg11%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 28g31%
Protein 5g10%
Vitamin A 5620IU112%
Vitamin C 12.7mg15%
Calcium 78mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.