Name: Maple Dijon Chicken with Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tsp. canola (avocado or grapeseed) oil; 1 1/2 lb. boneless skinless chicken thighs; 1/2 tsp. paprika; 1/4 cup Dijon mustard; 1/4 cup whole grain Dijon mustard; 1/3 cup pure maple syrup; 1 tbsp. apple cider vinegar; 1/2 tsp. coarse kosher sea salt; 2 cups diced sweet potatoes (3/4-inch cubes); 2 cups halved Brussels sprouts; 2 tsp. canola (avocado or grapeseed) oil; Salt and ground black pepper, to taste

There’s something delightfully cozy about the sweet and tangy combo in this Maple Dijon Chicken with Roasted Vegetables Recipe. It’s a perfect balance of flavors that hits all the right notes, plus the roasted veggies add a wholesome, comforting touch that’ll have you coming back for seconds.

The image shows a white patterned plate with two pieces of cooked chicken thighs on top, covered with a textured, grainy brown sauce. Around the chicken are roasted Brussels sprouts, some halved to show their green, layered insides, and chunks of orange roasted sweet potatoes scattered evenly. A fork with a wooden handle rests on the left side of the plate, its tines near some Brussels sprouts and sweet potatoes. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Dijon Chicken with Roasted Vegetables Recipe
Top Tip
How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Dijon Chicken with Roasted Vegetables Recipe

Why You'll Love This Recipe

Honestly, this recipe quickly became a favorite in my house. It feels like a treat but doesn’t require fussing over multiple pans or last-minute dashes to the store. The flavors meld beautifully, and it’s all done in one skillet—how’s that for efficiency?

One-pan convenience: Everything cooks together, saving you time and cleanup.
Balanced flavors: The maple syrup and Dijon mustard form a perfect sweet-tangy glaze.
Hearty and healthy: Chicken thighs and roasted veggies give you protein and fiber in delicious harmony.
Customizable: Easy to swap veggies or spices to fit your mood or pantry.

This close-up image shows a dish with several pieces of golden brown chicken thighs that have a textured, glistening coating of mustard seeds on their skin. Around the chicken, there are bright green Brussels sprouts, some halved to show their layered interiors, and small cubes of soft orange sweet potatoes scattered evenly. All the ingredients are inside a dark pan placed on a white marbled surface, and the focus is on the front chicken piece with a soft blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Maple Dijon Chicken with Roasted Vegetables Recipe plays a star role. Together, they create a coating for the chicken that’s sticky, tangy, and perfectly balanced while the veggies roast to sweet, caramelized perfection.

Flat lay of fresh boneless skinless chicken thighs, a small bowl of bright orange diced sweet potatoes, a small bowl of halved vibrant green Brussels sprouts, two small white ceramic bowls—one containing smooth golden pure maple syrup and the other with creamy yellow Dijon mustard, a small white bowl of coarse kosher sea salt, a small white bowl of amber apple cider vinegar, a small white bowl of rich golden canola oil, a few teaspoons of deep red paprika powder, and a small white bowl filled with ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Canola (avocado or grapeseed) oil: Neutral flavors and high smoke point, great for roasting without burning.
Boneless skinless chicken thighs: Juicy and forgiving, thighs stay tender and soak up the sauce beautifully.
Paprika: Adds gentle smokiness and color without overpowering the dish.
Dijon mustard (both smooth and whole grain): Provides depth with a punchy, slightly spicy tang that pairs amazingly with sweetness.
Pure maple syrup: Natural sweetness that caramelizes during roasting for that crave-worthy glaze.
Apple cider vinegar: Brightens the flavor and balances the sweet richness perfectly.
Coarse kosher sea salt: Enhances all the flavors and gives a nice texture touch.
Diced sweet potatoes: Their natural sweetness complements the maple glaze and roast beautifully.
Halved Brussels sprouts: Roasting makes them sweet and nutty, adding great color and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this recipe? How easy it is to tweak. I love adding some heat with a pinch of crushed red pepper flakes on the sauce, but you can totally make this your own.

Variation: I've swapped sweet potatoes for butternut squash in the fall, and it adds a buttery richness that's incredible.
Dietary swap: For a lower-carb twist, try cauliflower florets in place of some of the sweet potatoes.
Herb boosters: Toss in fresh rosemary or thyme with the veggies before roasting for an aromatic lift.

Step-by-Step: How I Make Maple Dijon Chicken with Roasted Vegetables Recipe

Step 1: Prep the skillet and chicken

Preheat your oven to 425°F (220°C) and get a large cast iron skillet ready by spreading 2 teaspoons of your chosen oil over the bottom. Adding oil first helps the chicken crisp up without sticking. Then lay down the chicken thighs and sprinkle paprika evenly on top. The paprika gives the skin a subtle smoky flavor and beautiful color once roasted.

Step 2: Whisk the magic sauce

In a medium bowl, whisk together the smooth and whole grain Dijon mustards, maple syrup, apple cider vinegar, and salt. This sauce is where all the flavor happens. Spoon about a third of this over the raw chicken to coat it nice and even, making sure every bite gets that sweet, tangy goodness.

Step 3: Bake, sauce, and sweet potatoes go in

Pop the skillet in the oven and bake for 10 minutes initially. Pull it out, spoon half of the remaining sauce over the chicken, then tuck in your diced sweet potatoes around the meat. Sweet potatoes caramelize beautifully here, soaking up those maple-Dijon flavors. Back in the oven for another 10 minutes.

Step 4: Add Brussels sprouts and finish baking

After that, pull the skillet out again and spoon on all the remaining sauce. Add the halved Brussels sprouts, seasoning them lightly with salt, pepper, and a drizzle of the oil. Return everything to the oven and bake for 20 minutes or until the veggies are fork-tender and the chicken’s cooked through.

Step 5: Serve immediately and enjoy

This dish tastes best fresh from the oven, so serve it right away while all the flavors are bright and the veggies still have a slight crisp. You’ll love how the maple Dijon glaze creates a slightly sticky finish that’s downright addicting.

Top Tip

From making this recipe many times now, I’ve learned a few simple tricks to get the best results. These tips have saved me from a few kitchen mishaps and made the prep and cooking process much smoother.

Room temperature chicken: Let the thighs sit out for 15 minutes before roasting to ensure even cooking throughout.
Don’t overcrowd the skillet: Give veggies and chicken space so they roast instead of steam – that’s key for caramelization.
Brush on sauce multiple times: Applying sauce in stages layers the flavor and builds that irresistible sticky texture.
Use a cast iron or oven-safe skillet: It traps heat perfectly and makes roasting easier with no extra pans to wash.

How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe

Maple Dijon Chicken - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or a little thyme on top just before serving. The fresh herb lift cuts through the richness and adds a lovely pop of color. Sometimes I squeeze a wedge of lemon for a bright, fresh contrast that really wakes up the flavors.

Side Dishes

While this dish stands tall on its own, I love pairing it with a simple mixed green salad tossed with a light vinaigrette, or some crusty bread to soak up any remaining sauce on your plate. Steamed green beans or a grain like quinoa can round it out nicely for bigger appetites.

Creative Ways to Present

For a dinner party, I’ve served the chicken and veggies on a large serving platter with extra fresh herbs and lemon wedges around the edges. It looks rustic yet elegant and encourages family-style sharing. I’ve also layered the roasted veggies under the chicken breasts for a pretty layered look on individual plates.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for about 3 days. The flavors deepen overnight, which is a nice bonus, but the veggies can soften so you might want to reheat gently to maintain texture.

Freezing

Freezing works fine, but I recommend freezing chicken and veggies separately if possible. The sweet potatoes can get a bit mushy when frozen and reheated, so I’d add fresh sides when you thaw and reheat for best results.

Reheating

To reheat leftovers, I prefer warming the chicken and veggies in a 350°F oven for 10-15 minutes. This method keeps the chicken juicy and revives some crispiness on the veggies. Microwave reheating tends to make the sweet potatoes too soft and the chicken dry.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Just keep in mind that chicken breasts cook a bit quicker and can dry out more easily, so watch your cooking time carefully and consider lowering it slightly.

What if I don’t have whole grain Dijon mustard?

No worries! You can use just smooth Dijon mustard or mix in a teaspoon of mustard seeds or grainy mustard if you have it to mimic the texture and flavor.

Can this recipe be made gluten-free?

Yes! All the ingredients are naturally gluten-free, just double-check your Dijon mustard label to be sure, as some brands may contain additives with gluten. Using a gluten-free mustard will keep this recipe safe for those sensitive to gluten.

How do I get crispy skin on the chicken without burning the sauce?

To get crispy skin while cooking in a sauce, start by roasting the chicken with just oil and paprika for the initial 10 minutes before adding the sauce. Applying the sauce gradually throughout cooking helps maintain a nice glaze without sogginess or burning. Using a cast iron skillet helps distribute heat evenly, too.

Final Thoughts

This Maple Dijon Chicken with Roasted Vegetables Recipe has become my go-to for dinner whenever I want something that feels special without needing hours in the kitchen. It’s one of those recipes that makes you look like you really care, even on a busy weeknight. I hope you give it a try and find it as comforting and delicious as I do—it’s a winner every time.