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 oil (or 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 oil (or avocado or grapeseed oil); Salt and ground black pepper, to taste

Nothing beats the cozy, sweet-savory aroma filling your kitchen when I make this Maple Dijon Chicken with Roasted Vegetables Recipe. It’s one of those dishes that tastes fancy but comes together without fuss — perfect for when you want a satisfying meal that feels special yet effortless.

A white plate holds two golden-brown cooked chicken pieces with a coarse mustard sauce on top, placed slightly off-center. Surrounding the chicken are several halved Brussels sprouts showing a vibrant green inside with browned edges, mixed with small orange sweet potato cubes cooked to a soft texture. A silver fork with a wooden handle rests diagonally across the top of the plate, with its tines partially under one chicken piece and touching Brussels sprouts and sweet potatoes. The plate is set on a white marbled surface with soft lighting highlighting the food's texture and colors. 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

I'm genuinely excited whenever I make this Maple Dijon Chicken with Roasted Vegetables Recipe because it brings a beautiful balance of flavors and textures — the tender chicken, the caramelized sweet potatoes, and crispy Brussels sprouts all come together perfectly in one pan.

Simple One-Pan Cooking: You only need a skillet or Dutch oven, which means less cleanup and fuss.
Sweet & Tangy Balance: The combination of maple syrup and Dijon mustards creates a flavor that’s both bold and comforting.
Nutritious and Filling: It packs lean protein with wholesome veggies and sweet potatoes — great for a balanced meal.
Customizable and Kid-Friendly: You can swap veggies or adjust the sweetness to make it your family’s favorite.

A close-up view of a cooked dish in a black pan, filled with several golden brown chicken thighs coated with a grainy mustard sauce, showing a slightly crispy texture. Around the chicken, there are bright green halved Brussels sprouts and orange cubed sweet potatoes, all roasted together. The colors stand out well with the chicken’s golden coat, bright green vegetables, and vibrant orange root vegetables. The focus is shallow, highlighting the front chicken piece with the rest slightly blurred. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how simple and approachable the ingredients are here, yet they pack so much flavor. Each element plays a role, from the cozy sweetness of the maple syrup to the tangy kick of two Dijon mustards, pairing beautifully with tender chicken thighs and earthy roasted vegetables.

Flat lay of two whole uncracked brown chicken thighs, a small pile of bright diced sweet potatoes (¾-inch cubes), a handful of fresh halved Brussels sprouts, a small white ceramic bowl of smooth pale yellow Dijon mustard, a small white ceramic bowl of coarse whole grain Dijon mustard with visible mustard seeds, a small white ceramic bowl filled with golden pure maple syrup, a small white ceramic bowl of clear apple cider vinegar, a small white ceramic bowl of clear light canola oil, a small heap of vibrant red paprika powder, a small pinch of coarse kosher sea salt crystals, and a few whole black peppercorns arranged symmetrically, placed 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

Chicken Thighs: Juicy and forgiving, they stay tender and absorb the marinade beautifully compared to breasts.
Canola (or Avocado/Grapeseed) Oil: A neutral oil that helps get those veggies nicely roasted without overpowering flavors.
Paprika: Adds a subtle smokiness and color that compliments the sweet and tangy sauce.
Dijon Mustards (Regular and Whole Grain): Using both textures adds complexity and depth to the glaze.
Pure Maple Syrup: Gives a natural sweetness without being too sugary — it caramelizes beautifully in the oven.
Apple Cider Vinegar: Balances the sweetness with a gentle tang, lifting the flavors toward brightness.
Coarse Kosher Sea Salt: Essential for seasoning and bringing out all those delicious flavors.
Sweet Potatoes: Their natural sweetness pairs perfectly with the maple glaze and roast up tender and fluffy.
Brussels Sprouts: Adds a slightly bitter, earthy counterpoint that balances the sweetness and keeps things interesting.

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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

Where this recipe really shines is how easy it is to tweak. I've mixed it up based on what’s in season or what I have on hand, and I encourage you to do the same — cooking should always be a little fun and flexible!

Variation: I sometimes swap Brussels sprouts for green beans or broccoli depending on what I can find fresh. Both work wonderfully and roast just as well.
Dietary Modification: If you want it lighter, chicken breasts work fine, just watch the cooking time so they don’t dry out.
Extra Flavor Boost: Sprinkle some fresh thyme or rosemary before baking for a herby aroma that takes it up a notch.
Heat It Up: Add a pinch of cayenne or chili flakes to the sauce if you like a subtle kick — it’s one of my favorite twists!

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

Step 1: Prep Your Pan and Chicken

Preheat your oven to 425°F (220°C). I prefer a large cast iron skillet or a Dutch oven for even heat distribution. Pour the oil over the bottom and spread it out to coat the pan. Place the chicken thighs in a single layer and sprinkle with paprika — it adds color and a subtle smoky edge. Starting with a hot oven helps get a nice sear on the chicken as it starts to cook.

Step 2: Whisk the Glaze and Apply

In a medium bowl, whisk together the regular Dijon, whole grain Dijon, pure maple syrup, apple cider vinegar, and sea salt until smooth. Spoon about a third of this glossy sauce over the chicken thighs, making sure each piece gets a nice coating. This sweet-tangy glaze is what gives the chicken that irresistible flavor.

Step 3: Bake and Layer in Veggies

Pop the skillet in the oven and bake for 10 minutes. Then, take it out carefully and spoon half of the remaining sauce over the chicken. Add the diced sweet potatoes around the chicken — they’ll soak up the sauce and roast to tender perfection. Return to the oven for another 10 minutes.

After that, remove the skillet again and pour the last of the sauce over the chicken. Add the halved Brussels sprouts, nestling them amongst the chicken and sweet potatoes. Slide everything back into the oven for a final 20 minutes or until the veggies are fork-tender and the chicken reaches an internal temperature of 165°F.

Step 4: Serve It Up While It’s Hot

Once it’s all cooked through, take the skillet out and dig in immediately for the best flavor and texture. The glaze will be sticky and luscious, and those roasted vegetables will still have a slight crisp on the outside.

Top Tip

I’ve found the best results happen when you don’t overcrowd the pan — space lets the veggies and chicken roast instead of steam, giving you those beautiful golden edges you want. Also, taste the sauce before applying: sometimes a little extra vinegar balances the sweetness perfectly depending on your syrup.

Pan Size Matters: Using a 10-12 inch skillet ensures enough room for even roasting.
Taste and Adjust: Adjust maple syrup or vinegar in the glaze to match your preferred sweetness and tanginess.
Cook in Batches if Needed: If making more, roast veggies separately to avoid overcrowding.
Check Chicken Doneness: Use a thermometer to avoid dry chicken—165°F internal temp is the sweet spot.

How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe

Maple Dijon Chicken - Serving Suggestion

Garnishes

I usually toss a few fresh thyme leaves or chopped parsley on top right before serving — it adds a fresh herbal note and brightens the plate. A lemon wedge on the side can add that extra zing if you like a bit of acidity to cut through the sweetness.

Side Dishes

This recipe stands well on its own but if you want to stretch the meal or add variety, a simple green salad with vinaigrette or some crusty bread complements it beautifully. I sometimes serve it alongside quinoa or wild rice for an extra boost of fiber and texture.

Creative Ways to Present

For a dinner party, I like to plate the chicken thigh over a bed of roasted veggies, drizzle some reserved maple-Dijon sauce on top, and garnish with edible flowers or microgreens. It feels elegant, and your guests will definitely notice the effort — even though it’s super easy!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, but the veggies can lose some crispness. Reheat gently to avoid drying out the chicken.

Freezing

I’ve had success freezing the chicken and veggies separately in portioned containers. Thaw overnight in the fridge before reheating to maintain better texture. The sauce holds up surprisingly well in the freezer too.

Reheating

Oven reheating works best for me — about 300°F for 10-15 minutes covered with foil to warm through without drying. Alternatively, a skillet on medium low with a splash of water helps rehydrate the veggies and keeps the chicken juicy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Maple Dijon Chicken with Roasted Vegetables Recipe?

Yes! You can swap boneless skinless chicken breasts, but be mindful that they cook faster and can dry out. Check internal temperature frequently and consider reducing cooking time by 5-10 minutes.

What vegetables can I substitute for Brussels sprouts or sweet potatoes?

Great question! You can swap Brussels sprouts with green beans, broccoli, or asparagus. For sweet potatoes, regular potatoes, carrots, or butternut squash work well. Just cut to similar sizes for even roasting.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; chicken should reach 165°F internally. If you don’t have one, make sure the juices run clear when you cut into the thickest part.

Can I prepare the sauce ahead of time?

Absolutely! The maple Dijon sauce can be whisked and stored in the fridge for up to 3 days. Just bring it to room temperature and give it a good stir before using to make it easier to spread.

Final Thoughts

This Maple Dijon Chicken with Roasted Vegetables Recipe is one of those meals that feels like a treat but is actually so easy to make anytime. I keep coming back to it because it hits that perfect sweet, tangy, and savory combo — plus, one pan means less mess and stress. I truly hope you give it a try and find it as comforting and delicious as I do. Trust me, once you do, it’ll be a staple in your weeknight rotation!