Sheet Pan Maple-Mustard Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy chicken thighs and caramelized vegetables cooked in a sweet-tangy glaze on a single pan. This american-inspired sheet pan (gluten-free) ready in about 35 minutes pairs boneless, skinless chicken thighs, Dijon mustard, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 4 boneless, skinless chicken thighs on a parchment-lined baking sheet.
  2. Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp pure maple syrup, and 1 tbsp olive oil. Brush this mixture evenly over the chicken thighs.
  3. Step 3: Arrange 1 lb mixed vegetables (cut into 1-inch pieces) around the chicken on the baking sheet.
  4. Step 4: Sprinkle vegetables with 1 tsp dried thyme, salt, and pepper.
  5. Step 5: Roast for 20-25 minutes, or until chicken reaches 165°F (74°C) internally and vegetables are tender.

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 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 dijon mustard from drying out.

Can I substitute ingredients in Sheet Pan Maple-Mustard Chicken 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 with Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Sheet Pan Maple-Mustard Chicken with Roasted Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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