Maple Mustard Chicken Sheet Pan Recipe

Name: Maple Mustard Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

By Pam 2025-09-22 ⏱ 15 min 🔥 30 min 🍽 4

Dietary Adjustments

To keep the dish gluten‑free, use tamari instead of soy sauce and verify that your mustard contains no hidden wheat. For a low‑sugar version, replace maple syrup with a sugar‑free maple‑flavored syrup or a blend of erythritol and a splash of vanilla. Keto diners can halve the maple component and add a dash of liquid stevia.

Serving Suggestions

Serve the glazed chicken over a bed of fluffy jasmine rice to soak up the sauce, or pair with creamy polenta for a comforting twist. A crisp arugula salad dressed with a light vinaigrette adds a peppery bite that cuts through the sweetness. For a festive spread, accompany the dish with a warm grain‑based stuffing.

Maple Mustard Chicken Sheet Pan Recipe

Prep: 15 mins Cook: 35 mins Servings: 4 Imagine a single sheet pan that delivers caramelized chicken, sweet‑tangy glaze, and perfectly roasted vegetables—all without the fuss of multiple…

Prep15 min

Cook30 min

Serves4

Ingredients

Main Ingredients

4 boneless, skinless chicken thighs
2 cups Brussels sprouts, halved
2 medium carrots, cut into 1‑inch sticks
1 red onion, sliced into wedges
2 tablespoons olive oil

Sauce / Marinade

1/3 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon whole‑grain mustard
2 teaspoons soy sauce (or tamari for gluten‑free)
1 tablespoon apple cider vinegar
2 cloves garlic, minced

Seasonings & Garnish

1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon sea salt (or to taste)
Fresh thyme or parsley for garnish

Instructions

Assembling & Baking

Preheat the Oven. Set your oven to 400°F (200°C) and allow it to reach temperature before the pan goes in. A hot oven ensures the glaze caramelizes quickly without overcooking the chicken.
Coat the Chicken. Brush each thigh generously with half of the glaze, reserving the other half for later. The coating should cling well; if it slides off, pat the chicken a bit drier.
Arrange on the Pan. Place the glazed chicken thighs skin‑side up in the cleared center of the pan. Toss the vegetables once more to coat them with any remaining glaze, then spread them around the chicken to ensure even roasting.
Roast. Slide the pan into the oven and roast for 20 minutes. After 20 minutes, baste the chicken and vegetables with the remaining glaze, then continue roasting for another 10‑12 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender‑crisp.
Finish & Garnish. Remove the pan, let the chicken rest for 5 minutes, then sprinkle fresh thyme or parsley over the top. This bright herb adds a pop of color and a fresh aroma that balances the sweet‑savory glaze.