Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed with a sweet and tangy maple mustard sauce roasted alongside hearty root vegetables for a simple, flavorful dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, and 3 minced garlic cloves until fully combined and smooth.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  3. Step 3: On a large rimmed baking sheet, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 large red onion cut into wedges with a drizzle of olive oil and a pinch of salt and pepper. Spread evenly.
  4. Step 4: Arrange chicken thighs skin-side up over the vegetables. Brush each piece generously with the maple-mustard glaze.
  5. Step 5: Scatter 4 fresh thyme sprigs over the chicken and vegetables. Roast in the preheated oven for 35-40 minutes, basting with remaining glaze halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
  6. Step 6: Let rest for 5 minutes before serving, spooning pan juices over the chicken and vegetables for extra flavor.

Frequently asked questions

How long does Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.

Can I substitute ingredients in Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Maple-Mustard Chicken Thighs with Roasted Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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