Maple Dijon Sheet Pan Chicken
Maple Dijon Sheet Pan Chicken combines tender boneless chicken thighs, roasted potatoes, and carrots in a sweet and tangy maple-mustard glaze, all cooked on a single sheet pan for minimal cleanup.
Maple Dijon Sheet Pan Chicken combines tender boneless chicken thighs, roasted potatoes, and carrots in a sweet and tangy maple-mustard glaze, all cooked on a single sheet pan for minimal cleanup.
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Preheat your oven to 350°F (175°C).
Trim any excess fat or gristle from the chicken thighs and cut them into bite-sized pieces.
In a small bowl, prepare the glaze by whisking together the olive oil, dijon mustard, maple syrup, onion powder, garlic powder, salt, and pepper.
In a large mixing bowl, combine the chopped chicken thighs, chopped red potatoes, and baby carrots.
Pour the maple dijon glaze over the chicken and vegetables in the large bowl.
Toss everything together until the chicken and vegetables are thoroughly and evenly coated.
Transfer the mixture to a large baking dish or sheet pan, spreading it out into a single, even layer. If it's too crowded, use two pans to ensure proper roasting.
Bake for 40-50 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove from the oven, let cool for a few minutes, garnish with fresh parsley if desired, and serve.
Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or on the stovetop over medium heat.
Yes, but thighs stay moister and more flavorful. If using breasts, reduce cooking time by 5–10 minutes and watch for doneness to avoid drying them out.
Internal temperature should reach 165°F (74°C) at the thickest part. Chicken thighs may cook slightly higher without drying out.
Yes. Chop vegetables and prepare the glaze up to 24 hours ahead, then toss everything together on the sheet pan right before roasting.
Remove the sheet pan midway through cooking and give vegetables a stir to ensure even roasting. Potatoes may take longer than chicken, so chop them smaller.
Yes. Use two sheet pans or a larger pan; increase all ingredients proportionally and add 5–10 minutes to cooking time.
