Maple Mustard Chicken Thighs with Roasted Vegetables

There’s nothing quite like the comforting aroma of roasted vegetables and savory chicken filling the kitchen on a cool evening.

This Maple Mustard Chicken Thighs recipe combines tender, crispy-skinned chicken with a sweet and tangy glaze, roasted alongside caramelized butternut squash, brussels sprouts, and shallots.

It’s an easy sheet pan dinner that brings out the best of fall flavors with minimal prep and maximum reward.

Why You’ll Love This Recipe

One pan meal means less mess and easy cleanup

Juicy bone-in chicken thighs with crispy, golden skin

Perfect balance of sweet maple syrup and tangy Dijon mustard

Caramelized roasted fall vegetables

Great for weeknights or cozy Sunday dinners

Ingredient Highlights

For the Chicken and Sauce:

Grainy Dijon mustard – Adds bold tang and texture

Pure maple syrup – Brings a deep, natural sweetness

Dried rosemary – Lends earthy, piney flavor

Bone-in, skin-on chicken thighs – Juicy and crisp when roasted

For the Vegetables:

Butternut squash – Sweet, nutty, and caramelizes beautifully

Brussels sprouts – Nutty with crispy edges when roasted

Shallots – Mildly sweet, perfect roasted alongside the chicken

Olive oil – Helps the veggies brown and roast evenly

Salt and pepper – To balance and highlight flavors

Pro Tips Before You Start

Always preheat your pan in the oven—it gives the chicken a head start for crisp skin.

Be sure not to overcrowd your pan; use two pans if needed to allow veggies to roast instead of steam.

Place brussels sprouts cut-side down to caramelize the edges.

Use real maple syrup for depth—avoid imitation syrup.

A meat thermometer ensures your chicken hits 165°F safely without overcooking.

How to Make Maple Mustard Chicken Thighs with Roasted Vegetables

Step 1: Preheat the oven and pan

Place a rimmed sheet pan (around 15″x11″) in the oven and preheat to 425°F.

Let the pan get hot while you prepare the rest.

Step 2: Make the maple mustard sauce

In a small bowl, whisk together the grainy Dijon mustard, maple syrup, dried rosemary, and a pinch of salt and pepper.

Step 3: Prep the vegetables

In a separate mixing bowl, toss the butternut squash, brussels sprouts, and shallots with olive oil, salt, and pepper.

Step 4: Season the chicken

Pat the chicken thighs dry and season both sides with salt and pepper.

Brush a light layer of the maple mustard sauce over the skin side only, reserving the rest for later.

Step 5: Assemble on hot sheet pan

Carefully remove the hot pan from the oven. Place the chicken skin-side down on the pan.

Arrange the vegetables in a single layer around the chicken, cut side down for brussels sprouts.

If desired, brush a little sauce over the vegetables.

Step 6: Roast

Return the pan to the oven and roast for 15–18 minutes.

Then, flip the chicken over (skin-side up) and roast another 10–15 minutes, until the chicken reaches an internal temperature of 165°F and the veggies are tender.

Step 7: Broil for crispy skin

Brush the chicken with the remaining maple mustard sauce and broil on high for 2–3 minutes, just until the skin is browned and crispy.

What to Serve It With

A simple green salad with balsamic vinaigrette

Crusty bread to soak up the pan juices

Wild rice or mashed potatoes for extra comfort

A glass of Chardonnay or apple cider

Variations & Substitutions

Swap chicken thighs for drumsticks or bone-in breasts (adjust cook time).

Use honey instead of maple syrup for a slightly different sweetness.

Replace butternut squash with sweet potatoes or carrots.

Add a pinch of crushed red pepper flakes for heat.

Make it dairy-free, gluten-free, and paleo-friendly with no changes needed!

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 350°F or microwave until warmed through.

The veggies and chicken can be repurposed into wraps or grain bowls the next day.

FAQs

Can I use boneless chicken thighs instead?
Yes, but reduce roasting time by about 10 minutes, since boneless thighs cook faster.

Do I need to peel the butternut squash?
Yes, for best texture and taste, peel and cube it before roasting.

Can I prepare this ahead of time?
You can mix the sauce and prep the veggies a day ahead.

Assemble and roast when ready to serve.

Is this recipe gluten-free?
Yes, it contains no gluten ingredients.

Just make sure all your packaged ingredients (like mustard) are certified gluten-free.

Can I double the recipe for a crowd?
Absolutely! Use two sheet pans to avoid overcrowding and rotate them halfway through cooking.

What if I don’t have shallots?
Red onion or yellow onion, cut into wedges, work beautifully as substitutes.

Is it okay to skip the broiling step?
You can, but broiling adds crispness and caramelization. It’s worth the extra 2–3 minutes!

Final Thoughts

This Maple Mustard Chicken Thighs with Roasted Vegetables recipe is a cozy, all-in-one dinner that brings the warmth of fall straight to your table.

The tangy-sweet glaze paired with deeply roasted vegetables makes every bite flavorful, balanced, and satisfying.

It’s hearty enough for guests but easy enough for a weeknight—definitely one to keep on repeat.