Sheet Pan Maple-Mustard Chicken with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy chicken thighs and caramelized vegetables cooked in a sweet-tangy glaze on a single pan. This American-inspired sheet-pan recipe (gluten-free), ready in about 35 minutes, pairs 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 rice, quinoa, or a quick salad. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes