Weeknight dinners just got a major upgrade with this Sheet Pan Maple Mustard Roasted Chicken. It’s a celebration of simplicity and flavor, combining succulent, bone-in, skin-on chicken thighs with crisp baby potatoes and vibrant green beans, all bathed in a glorious maple mustard glaze. This dish brings together sweet, tangy, and savory notes in perfect harmony, making it ideal for beginners and busy cooks alike. With just 15 minutes of prep, 45 minutes of oven roasting at 400°F (200°C), and a brief five-minute rest, you’ll have a complete dinner that feels gourmet without the fuss. Each serving clocks in at around 450 calories, making it a deliciously balanced option for anyone craving comfort food that’s also light on cleanup.
I still remember the first time I drizzled that glossy amber maple mustard sauce over my chicken thighs and watched it bubble and caramelize in the oven. The sweet hint of maple syrup plays so beautifully against the tang of Dijon and whole-grain mustard, while smoked paprika and garlic bring a subtle warmth that keeps you coming back for more. This recipe is a one-pan wonder that transforms your dinner routine, and it’s designed to be as fuss-free as possible: line a sheet pan with parchment, toss on a few veggies, and let the oven work its magic. Whether you’re cooking for family, meal-prepping for the week, or simply craving a satisfying solo supper, this dish delivers on every front—flavor, convenience, and minimal cleanup.
KEY INGREDIENTS IN SHEET PAN MAPLE MUSTARD ROASTED CHICKEN
Before you roll up your sleeves, let’s get acquainted with the star players in this recipe. Each ingredient brings its own personality and purpose, from building depth of flavor to contributing beautiful color and texture to your sheet pan masterpiece.
- Bone-in, skin-on chicken thighs
Rich and juicy, these thighs develop crispy, golden-brown skin in the oven while locking in moist, succulent meat underneath.
- Olive oil
Adds a silky coating that helps the sauce cling to chicken and vegetables and promotes even browning and caramelization.
- Dijon mustard
Provides smooth, sharp tanginess that balances the sweetness of the maple syrup, yielding a nuanced flavor profile.
- Whole-grain mustard
Lends a delightful pop and slightly chewy texture, with mustard seeds bursting in your mouth to contrast the smooth Dijon.
- Pure maple syrup
The star sweetener, its glossy thickness caramelizes beautifully, offering a cozy sweetness without overpowering the savory components.
- Apple cider vinegar
Introduces a bright acidic punch that cuts through the richness and heightens the overall tanginess of the glaze.
- Soy sauce
Delivers umami depth and savory saltiness, rounding out the sweetness and adding complexity to the sauce.
- Garlic, minced
Infuses every bite with aromatic warmth and subtle bite, ensuring the flavor carries through to each vegetable and chicken piece.
- Smoked paprika
Contributes a gentle, smoky undertone that deepens the sauce color and elevates the overall aroma.
- Salt and black pepper
Essential for seasoning; black pepper adds a mild heat while salt enhances the natural flavors of all ingredients.
- Baby potatoes
Their creamy insides and crisped edges make the perfect bed for soaking up any extra maple mustard sauce.
- Green beans
Provide crisp texture and vibrant color, balancing the heartiness of the chicken and potatoes.
- Fresh thyme sprigs (optional)
A garnish that brings herbal brightness and an inviting aroma to your finished dish.
HOW TO MAKE SHEET PAN MAPLE MUSTARD ROASTED CHICKEN
Bringing together these ingredients is refreshingly straightforward. In just a few steps, you’ll assemble everything on one sheet pan for a fuss-free cooking process that fills your kitchen with mouthwatering scents. Grab your mixing bowls and follow these directions to create a beautifully balanced, all-in-one dinner.
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to ensure effortless cleanup and prevent sticking.
2. In a small mixing bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, pure maple syrup, apple cider vinegar, soy sauce, minced garlic, smoked paprika, salt, and black pepper. This vibrant blend becomes your maple mustard sauce.
3. Arrange the chicken thighs on the prepared sheet pan, skin side up. Pour half of the maple mustard sauce over the chicken, using a brush or spoon to coat each piece evenly, ensuring maximum flavor.
4. In a separate bowl, toss the baby potatoes with a drizzle of olive oil, salt, and pepper. Scatter the potatoes around the chicken on the sheet pan, creating a balanced layout for even roasting.
5. Roast the chicken and potatoes for 20 minutes, allowing the thighs to begin crisping and the potatoes to soften.
6. After the initial roast, remove the sheet pan carefully from the oven. Add the green beans to the pan, optionally drizzling with a touch of olive oil and seasoning with salt and pepper. Pour the remaining maple mustard sauce over the entire pan, distributing it for added flavor.
7. Return to the oven and roast for an additional 20–25 minutes. The chicken should reach an internal temperature of 165°F (75°C), the potatoes should be fork-tender, and the green beans should be caramelized at the edges.
8. Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh thyme sprigs if desired, then dive into this colorful, flavor-packed sheet pan meal.
SERVING SUGGESTIONS FOR SHEET PAN MAPLE MUSTARD ROASTED CHICKEN
Once your sheet pan masterpiece is out of the oven, it’s time to think about presentation and pairing. Whether you’re serving a cozy family dinner or hosting friends, these serving ideas will elevate the experience and ensure every element shines on the plate.
- Family-Style Platter
Transfer the chicken, potatoes, and green beans to a large wooden board or platter. Scatter extra thyme sprigs on top and let everyone help themselves for a warm, communal feel.
- Individual Plates with Fresh Greens
Place one chicken thigh on each plate alongside a handful of roasted potatoes and beans. Add a simple mixed green salad dressed with lemon juice and olive oil for a bright contrast.
- Sauce Drizzle and Citrus Zest
Spoon any leftover maple mustard sauce over the plated portions. Finish with fresh lemon zest to introduce a zesty pop that cuts through the richness.
- Warm Bread on the Side
Serve with crusty bread or dinner rolls to mop up all the sweet and tangy juices. A slice of toasted baguette sweeps up every flavorful drop.
HOW TO STORE SHEET PAN MAPLE MUSTARD ROASTED CHICKEN
If you happen to have leftovers (and let’s be honest, that glaze is almost too good to resist), storing this dish properly will keep all those flavors intact for days. Here are some tips to maintain the juicy chicken, crisp veggies, and that signature sweet-tangy sauce.
- Refrigerate in an airtight container
Allow the chicken and vegetables to cool to room temperature. Store in a single‐layer sealed container to prevent sogginess. Consume within 3 days.
- Separate sauce for freshness
If you have extra maple mustard sauce, store it in a small jar or container on the side. Drizzle it over reheated portions to revive the same freshly roasted flavor.
- Gentle reheating
To keep the chicken skin somewhat crisp, reheat in a preheated oven at 350°F (175°C) for 8–10 minutes, rather than using a microwave, which can make the textures limp.
- Freeze for longer storage
Place cooled chicken and veggies in a freezer-safe container, layering with parchment paper. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven.
CONCLUSION
This Sheet Pan Maple Mustard Roasted Chicken has everything you need for a stress-free, flavor-packed meal: minimal prep, a single pan for baking and serving, and that crave-worthy balance of sweet, tangy, and savory. From crisp-skinned chicken thighs to roasted baby potatoes and vibrant green beans, every component sings in unison thanks to the luscious maple mustard sauce. With just 15 minutes of hands-on work, 45 minutes in the oven, and a five-minute rest, you’ll have a dinner that checks all the boxes—delicious, convenient, and beautiful to serve. Whether you’re brand-new to home cooking or looking for a new weeknight hero, this recipe proves that simplicity can be downright decadent.
Feel free to print this article and tuck it into your recipe binder, or save it on your device for those busy evenings when you crave something special without the fuss. You’ll find preparation times, cooking durations, and even calorie counts all laid out, making it easy to plan ahead. Scroll down for a handy FAQ below if you have any lingering questions, or if you want more tips on customizing this dish. I’d love to hear how your Sheet Pan Maple Mustard Roasted Chicken turned out—drop a comment, share your twists, or ask for advice if you hit any snags. Your feedback and stories inspire new ideas, so let’s keep the conversation cooking!
Sheet Pan Maple Mustard Roasted Chicken
Description
Experience the perfect balance of sweet and tangy with maple syrup and mustard that coats tender roasted chicken and aromatic vegetables—all in one pan!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
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In a small mixing bowl, whisk together the olive oil, Dijon mustard, whole-grain mustard, maple syrup, apple cider vinegar, soy sauce, minced garlic, smoked paprika, salt, and pepper. This forms the maple mustard sauce.
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Place the chicken thighs on the prepared sheet pan. Pour half of the maple mustard sauce over the chicken, making sure to coat them evenly.
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In a separate bowl, toss the baby potatoes with a tablespoon of olive oil, salt, and pepper. Arrange the potatoes around the chicken on the sheet pan.
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Roast the chicken and potatoes in the preheated oven for 20 minutes.
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After 20 minutes, remove the sheet pan from the oven. Add the green beans to the pan, drizzling with a little olive oil if desired, and season with salt and pepper. Pour the remaining maple mustard sauce over everything.
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Return the sheet pan to the oven and roast for an additional 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and caramelized.
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Remove from the oven and let rest for a few minutes. Garnish with fresh thyme sprigs, if using, before serving.
Note
- For a spicier kick, add a pinch of cayenne pepper to the maple mustard sauce.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly.
- For an extra citrusy flavor, add some lemon zest to the maple mustard sauce.
- The combination of Dijon and whole-grain mustard provides a balanced flavor; feel free to adjust quantities for personal taste preferences.
- This recipe is perfect for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
