Name: Maple Dijon Chicken with Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tsp canola oil (or avocado or grapeseed oil); 1 1/2 lb boneless skinless chicken thighs; 1/2 tsp paprika; 1/4 cup Dijon mustard; 1/4 cup whole grain Dijon mustard; 1/3 cup pure maple syrup; 1 tbsp apple cider vinegar; 1/2 tsp coarse kosher sea salt; 2 cups diced sweet potatoes (3/4-inch cubes); 2 cups halved Brussels sprouts; 2 tsp canola oil (or avocado or grapeseed oil); Salt and ground black pepper to taste

There's something about the sweet tang of mustard paired with maple syrup that just sings comfort—and that’s exactly what makes this Maple Dijon Chicken with Roasted Vegetables Recipe so irresistible. Sticky, savory chicken with tender roasted veggies comes together in one pan—you’ll get dinner on the table without fuss, but with oodles of flavor.

The image shows a white plate with a raised, patterned edge, placed on a white marbled surface. On the plate, there are two medium-sized pieces of cooked chicken with a golden-brown crust and a grainy mustard glaze on top. Around the chicken, there are several bright green Brussels sprouts, some whole and some sliced in half, showing their layered texture inside. Scattered among the Brussels sprouts are cubes of orange roasted sweet potatoes, which have a slightly crispy and caramelized surface. A fork with a wooden handle rests on the top edge of the plate, partly on the food. The overall look is warm and inviting, with a good mix of colors and textures visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Dijon Chicken with Roasted Vegetables Recipe
Top Tip
How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Dijon Chicken with Roasted Vegetables Recipe

Why You'll Love This Recipe

I genuinely enjoy making this Maple Dijon Chicken with Roasted Vegetables Recipe because it balances sweet and savory in the best way. Plus, the one-pan method means less cleanup, which I definitely appreciate on busy nights.

Simple But Sophisticated: It looks like a special meal but takes minimal effort.
One-Pan Wonder: Roasting chicken and vegetables together locks in incredible flavors without extra work.
Balanced Flavors: The maple syrup’s sweetness pairs beautifully with two types of Dijon mustard for depth.
Versatile and Customizable: You can easily swap veggies or adjust sweetness and tang to your liking.

The image shows a close-up of a dish with roasted chicken thighs coated with a grainy mustard glaze, giving a glossy, textured brown top layer. Around the chicken are vibrant green Brussels sprouts, some whole and some halved, with slightly charred edges. The bottom layer is made up of orange sweet potato cubes, soft and cooked, scattered underneath the chicken and vegetables. The food sits inside a deep black pan, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This combination of ingredients is where the magic happens—each brings its own personality to the dish. Using two kinds of Dijon mustard adds complexity, while maple syrup offers natural sweetness that caramelizes beautifully during roasting.

Flat lay of fresh boneless skinless chicken thighs, a small pile of bright orange diced sweet potatoes cut into cubes, a cluster of halved vibrant green Brussels sprouts, two whole brown eggs with clean shells, small white ceramic bowls containing golden canola oil, glossy amber pure maple syrup, smooth pale yellow Dijon mustard, textured whole grain Dijon mustard with visible mustard seeds, and light golden apple cider vinegar, with a sprinkle of coarse kosher sea salt and a small pile of ground black pepper arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Canola (or avocado/grapeseed) oil: Neutral flavor with a high smoke point perfect for roasting.
Boneless skinless chicken thighs: Juicy and forgiving compared to breasts, they stay tender even if you go a minute over.
Paprika: Adds mild smokiness and a lovely color contrast.
Dijon mustard (regular and whole grain): The sharpness with subtle textures elevates the sauce richness.
Pure maple syrup: Sweetens naturally and caramelizes for a sticky glaze.
Apple cider vinegar: Introduces brightness that keeps the dish balanced.
Coarse kosher sea salt: Enhances flavors without overpowering.
Diced sweet potatoes: Their natural sweetness complements the chicken and add hearty texture.
Halved Brussels sprouts: Slightly bitter edge contrasts the sweetness for a perfect balance.
Salt and ground black pepper: Everyday seasonings that bring all flavors together.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting and tweaking this Maple Dijon Chicken with Roasted Vegetables Recipe based on what’s fresh or what leftovers I have on hand. It’s so forgiving and I encourage you to make it your own.

Variation: Adding a handful of sliced apples or pears in with the vegetables adds a lovely natural sweetness and a touch of autumn flair—I tried this last fall and it was a hit at dinner!
Dietary Swap: For a lighter version, use chicken breasts instead of thighs, and consider swapping sweet potatoes for butternut squash or carrots.
Spice Level: If you’re in the mood for heat, a pinch of cayenne or crushed red pepper flakes mixed into the sauce wakes it right up.

Step-by-Step: How I Make Maple Dijon Chicken with Roasted Vegetables Recipe

Step 1: Prep your pan and chicken

Start by preheating your oven to 425°F (220°C). Spread 2 teaspoons of your chosen oil evenly on the bottom of a large cast iron skillet or Dutch oven. I always find the oil helps the chicken brown beautifully instead of sticking. Season the chicken thighs with paprika, giving each piece a gentle rub. This little seasoning trick adds subtle depth and that inviting rosy color.

Step 2: Make the maple Dijon sauce

In a medium bowl, whisk together ¼ cup Dijon mustard, ¼ cup whole grain Dijon mustard, ⅓ cup pure maple syrup, 1 tablespoon apple cider vinegar, and ½ teaspoon coarse kosher sea salt. The blend of smooth and grainy mustard with the sweet maple syrup is what makes this sauce sing. I always taste a little bit here to make sure it’s just balanced—sometimes a splash more vinegar helps cut through.

Step 3: Start baking the chicken

Spoon about a third of the sauce over the chicken thighs in the skillet. Pop the skillet in your preheated oven and bake for 10 minutes. This initial roasting locks in juices and lets the sauce start bubbling up. I use this time to chop the veggies if I haven’t already—they go next!

Step 4: Add the sweet potatoes and more sauce

Remove the skillet from the oven carefully (it’ll be hot!). Spoon half of the remaining sauce over the chicken, then scatter 2 cups of diced sweet potatoes around. The sweet potatoes absorb the sauce and soften while cooking. Pop it all back in the oven for another 10 minutes.

Step 5: Add Brussels sprouts and finish roasting

After 10 minutes, take the skillet out again and spread the rest of the sauce on the chicken. Now add 2 cups of halved Brussels sprouts to the pan, seasoning everything with salt and black pepper. The Brussels sprouts roast nicely alongside the sweet potatoes, soaking up any extra sauce. Return to the oven and roast for 20 more minutes, until everything is fork-tender and caramelized.

Step 6: Serve right away

Once done, let the skillet cool just slightly—it’s going to be super hot! Serve the chicken and roasted vegetables right from the pan for that cozy, rustic vibe. You’ll love how sticky and flavorful the chicken is with those caramelized veggies.

Top Tip

Over the years, I’ve learned some little tricks that really help nail this recipe every time. It’s simple, but those small moments matter—especially when you want your chicken juicy and veggies perfectly tender.

Room Temperature Chicken: Let your chicken thighs come to room temperature before roasting—they cook more evenly and stay juicy.
Don’t Overcrowd: Make sure your veggies have space in the skillet; crowding steams them instead of roasting.
Use a Cast Iron Skillet: It heats evenly and helps achieve a nice caramelized crust on the chicken and veggies.
Watch Your Oven Temperature: If your oven runs hot, consider lowering to 400°F to avoid burning the maple syrup glaze while still roasting to perfection.

How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe

Maple Dijon Chicken - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or thyme over the top before serving. It adds a fresh pop of color and brightness that contrasts beautifully with the rich glaze. Sometimes I add a squeeze of fresh lemon juice or a few lemon zest curls—this little zing really lifts the whole dish.

Side Dishes

This dish shines as a complete meal on its own, but if you want extra sides, a simple green salad with a light vinaigrette pairs wonderfully. Crusty bread to mop up any maple mustard sauce is another favorite of mine. Late fall? Toss together a wild rice pilaf with toasted almonds for a hearty finish.

Creative Ways to Present

For a special occasion, I like serving the chicken on a large wooden board surrounded by the roasted veggies. Garnishing with edible flowers or microgreens gives it that wow factor. Another time, I layered the chicken and vegetables over creamy mashed cauliflower to make it extra comforting.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. Make sure the chicken and veggies have cooled before sealing to keep everything fresh. This recipe reheats beautifully without drying out.

Freezing

I've found that freezing cooked chicken thighs with vegetables works well if you want to prep ahead. Freeze in a single layer on a tray first, then transfer to a freezer bag to avoid squishing. Thaw overnight in the fridge for best texture before reheating.

Reheating

To reheat, I prefer the oven: place leftovers in an oven-safe dish, cover loosely with foil, and warm at 350°F until heated through, about 15-20 minutes. This method helps keep the chicken juicy and the vegetables from getting mushy like the microwave sometimes does.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can substitute chicken breasts if you prefer a leaner cut. However, chicken thighs tend to stay juicier and more forgiving in this recipe. If using breasts, watch the cooking time closely to avoid drying them out.

Can I swap out vegetables?

Absolutely! This recipe is versatile. You can substitute sweet potatoes with butternut squash, carrots, or even regular potatoes. Brussels sprouts can be replaced with green beans, asparagus, or broccoli—just adjust roasting times accordingly.

How do I prevent the maple syrup from burning?

Maple syrup can burn if your oven temperature is too high or if it’s left exposed for too long. To avoid this, roast at 425°F but keep an eye on the dish as it bakes. You can also lower the temp slightly to 400°F if you notice excessive browning. Using a cast iron skillet helps distribute heat evenly.

Is this recipe gluten-free?

Yes! This Maple Dijon Chicken with Roasted Vegetables Recipe is naturally gluten-free as long as you use mustard and vinegar brands that don’t contain gluten-containing ingredients. Always double-check labels to be sure.

Final Thoughts

This Maple Dijon Chicken with Roasted Vegetables Recipe has become one of those dishes I turn to again and again. It strikes that perfect balance of easy-to-make and impressive to serve, cozy but refined. I hope you enjoy making it as much as I do—it’s exactly the kind of dinner that feels like a warm hug after a long day. Trust me, once you try it, it might just become your weeknight favorite too.