Maple-Mustard Chicken Sheet Pan with Roasted Veggies

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Crispy chicken thighs and caramelized vegetables roasted to perfection in one pan with a sweet-tangy glaze. This American-inspired sheet-pan recipe, ready in about 43 minutes, pairs bone-in chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz bone-in chicken thighs
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• 1/2 tsp garlic powder
• 2, peeled and cubed into 1-inch pieces medium sweet potatoes
• 1.5 cups broccoli florets
• 1, thinly sliced red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Toss sweet potatoes, broccoli, and red onion with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a large sheet pan. Arrange chicken thighs on top.
3. Step 3: Roast for 25-28 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with crispy edges, basting once halfway with maple syrup mixed with 1/2 tbsp Dijon mustard.