Go Back

Maple Mustard Chicken Thighs

Yummy Eats Daily
Succulent, bone-in, skin-on chicken thighs are brushed with a sweet-savory grainy Dijon and maple syrup glaze, then roasted alongside tender butternut squash, shallots, and Brussels sprouts. A one-pan dinner that’s easy to prepare yet feels special.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 365 kcal

Ingredients
  

Maple Mustard Sauce:

  • 1 ½ Tbsp grainy Dijon mustard
  • 1 ½ Tbsp maple syrup not imitation
  • ½ tsp dried rosemary
  • Salt and pepper to taste

Chicken:

  • 4 bone-in skin-on chicken thighs
  • Salt and pepper to taste

Vegetables:

  • 2 –3 cups peeled and cubed butternut squash
  • 2 large shallots peeled and quartered
  • 2 cups brussels sprouts halved
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Place a 15″x11″ sheet pan in oven and preheat to 425°F.
  • In a bowl, whisk mustard, maple syrup, rosemary, salt, and pepper.
  • Toss squash, brussels sprouts, and shallots with olive oil, salt, and pepper.
  • Season chicken with salt and pepper. Brush skin side with sauce.
  • Carefully remove pan from oven.
  • Place chicken skin-side down and scatter veggies around it.
  • See full steps with tips & photos → https://p4pd.org/maple-mustard-chicken-thighs/

Notes

  • Make-Ahead: You can toss the vegetables with oil and seasoning up to 2 hours ahead; keep chilled until ready to roast.
  • Vegetable Swaps: Sweet potatoes, carrots, or parsnips can replace butternut squash for variety.
  • Herb Variation: Use fresh rosemary or thyme sprigs tucked under the chicken for extra aroma.