Sheet Pan Maple-Mustard Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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.

Juicy chicken thighs brushed with a sweet and tangy maple-mustard glaze, roasted alongside tender carrots and Brussels sprouts for a quick, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil
4 medium, peeled and cut into 1-inch chunks carrots
12 oz, halved Brussels sprouts
1 tsp garlic powder
1 1/2 tsp, divided salt
1 tsp, divided black pepper

The instant-read thermometer we’d check this chicken with → 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

Step 1: Preheat your oven to 425°F. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 1 tbsp olive oil until smooth and set aside.
Step 2: On a large rimmed baking sheet, toss 4 medium carrots (cut into 1-inch chunks) and 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread vegetables in an even layer.
Step 3: Pat 6 bone-in, skin-on chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Place chicken thighs skin side up on top of the vegetables.
Step 4: Brush the glaze mixture evenly over the chicken thighs. Roast everything in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized at the edges.
Step 5: For extra crispy skin, broil for 2-3 minutes at the end, watching closely to avoid burning. Serve hot with roasted vegetables.