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These sheet pan chicken thighs with roasted vegetables are an easy and flavorful weeknight dinner. Roasted in a maple dijon sauce, bone-in chicken thighs are paired with carrots and brussels sprouts for a whole meal in one pan.
A perfect recipe for any time of year, but particularly cozy in cooler weather, this is a home cooked meal the whole family will love. No need for side dishes for this recipe!
For something a little lighter for spring, don’t miss this sheet pan salmon with green beans, or these buffalo chicken thighs for an easy 30 minute meal.
Table of Contents
One Pan Maple Chicken and Vegetables
Sheet pan dinners just make life a little bit easier. The problem I have with many of them is there is just not enough flavor. This is where these sheet pan chicken thighs and vegetables shine.
They’re coated in an easy maple dijon sauce that is just bursting with tangy sweetness. You’ll love this recipe because:
- One pan – Everything is cooked in the sheet pan, although I’ve used a cast iron pan too and will show you how to do that!
- Flavorful – The maple dijon sauce is so good you’ll want to put it on everything.
- Special diet friendly – This recipe fits a Mediterranean diet and HYH migraine diet as well as dairy free and gluten free. It can also be low sodium.
Ingredients
Here are just a few of the main ingredients you’ll need with the full list below.
- Bone-in, skin-on chicken thighs – I recommend air-chilled chicken for best results. This is because air-chilled chicken tends to roast better as it hasn’t absorbed solutions or water during the processing. You could also use boneless chicken thighs, but this will shorten the cooking times.
- Brussels sprouts – I like to buy these pre-sliced if I can! Saves some trouble chopping off the stems.
- Carrots – Can use baby carrots for ease, or peel and chop larger carrots.
- Maple syrup – Grade A maple syrup is recommended.
- Dijon mustard – Can use smooth dijon or whole grain.
While pomegranate seeds are optional depending on the time of year, they add a great tart flavor and crunch!
Substitutions
- Chicken thighs – This recipe was tested with skin-on, bone-in chicken thighs, if you substitute boneless, the cooking time will be shorter.
- Brussels sprouts – If you hate brussels sprouts you can use broccoli with a shorter cooking time, or just double the carrots.
- Carrots – Substitute carrots with sweet potato cubes.
How to Make Sheet Pan Chicken Thighs
- Step 1: Preheat the oven to 425 degrees F and line a sheet pan with parchment paper. Add all the maple mustard sauce ingredients to a medium sized mixing bowl and whisk until well combined. Set aside.
- Step 2: On the prepared sheet pan, add the brussels sprouts, carrots and 1/3 cup of the maple mustard sauce and toss until all the vegetables are evenly coated. Bake for 10 minutes.
- Step 3: While the vegetables cook, prepare the chicken. Pat the chicken dry with a paper towel then season generously with kosher salt and black pepper.
- Step 4: Remove the vegetables from the oven and toss again with tongs. Move the vegetables to the edges of the pan, making room in the center for the chicken. Next, add the chicken thighs and drizzle the chicken and vegetables with an additional 1/3 cup of maple mustard sauce reserving the rest for serving. Rub the sauce evenly onto the skin of the chicken and lightly toss any vegetables that aren’t well coated.
- Step 5: Roast at 425 degrees Fahrenheit for 30 minutes or until the chicken thighs are cooked to 165F internally when checked with a meat thermometer in the thickest part of the thigh. Vegetables will be tender.
- Step 6: Remove the sheet pan from the oven and allow the chicken and vegetables to cool for 5 minutes. Garnish with pomegranate seeds and parsley and serve with additional maple mustard sauce.
Alternative Cooking Method
If you want to make these maple chicken thighs with vegetables in a similar way but get the skin super crispy, I found this recipe works amazing in a cast iron pan too.
I seared the chicken thighs over medium high heat in a cast iron pan with a little bit of oil, skin side down, for about 5-6 minutes until golden brown. Remove the chicken thighs and set them aside, then add the vegetables to the pan to roast for 10 minutes at 425F.
Nestle the chicken thighs into the cast iron pan with the vegetables and top with the remaining sauce. Then bake 30 minutes, or until cooked through.
Recommended Tools
- Sheet pan – A half sheet pan works great for this recipe.
- Parchment paper – I adore this pre-cut parchment paper that is not bleached. It’s always cut to the perfect size!
- Meat thermometer – Chicken thighs are pretty forgiving to being cooked longer, but this meat thermometer will give you an accurate way to test if they’re done!
Serving Suggestions
While this is really a full meal on one pan, you can serve these maple dijon sheet pan chicken thighs and vegetables with simple sides for a larger meal.
I’d recommend Boursin mashed potatoes or roasted mashed cauliflower, garlic bread, or the wild rice pilaf from my Dizzy Cook cookbook. You could also start with a butter lettuce salad.
Sheet Pan Chicken Thighs FAQ
This recipe will keep well for 3-4 days in a covered container in the fridge. It makes flavorful leftovers and is an awesome meal prep recipe.
When cooking sheet pan chicken you do not need to flip the chicken thighs! The only time you would do this is if you’d want to get a sear on the skin first. Roasting these skin-side up is most important when using the oven.
It just depends on what you’re looking for. If you want that super crispy skin, the pan is the way to go, then finish cooking in the oven after searing. But you can’t beat the ease of the sheet pan.
Chicken Thigh Recipes
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Maple Dijon Sheet Pan Chicken Thighs with Veggies
Ingredients
Maple Dijon Sauce
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- ¼ cup pure maple syrup
- 3 tablespoons dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Chicken and Vegetables
- 1 pounds brussels sprouts, ends trimmed and halved (or quartered if extra-large)
- 2 cups baby carrots, halved
- 3 pounds bone-in, skin-on chicken thighs
- kosher salt
- ground black pepper
- 1/3 cup pomegranate seeds (optional)
- parsley for garnish
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. In a medium mixing bowl, add all the maple mustard sauce ingredients and whisk until well combined. Set aside.
- On the prepared sheet pan, add the brussels sprouts, carrots and 2 tablespoons of the maple mustard sauce. Toss until all the vegetables are evenly coated. Bake for 10 minutes.
- While the vegetables cook, prepare the chicken. Pat the chicken dry with a paper towel then season generously on both sides with kosher salt and pepper.
- Remove the vegetables from the oven and toss again with tongs. Move the vegetables to the edges of the pan, making room in the center for the chicken thighs. Next, add the seasoned chicken thighs and drizzle the chicken and vegetables with an additional 1/3 cup of maple mustard sauce, reserving any remaining sauce for serving.
- Rub the maple dijon sauce evenly onto the skin of the chicken and lightly toss any vegetables that aren’t well coated. Cook for 30 minutes or until the chicken thighs are cooked through (165F on a meat thermometer). The vegetables should be tender.
- Remove the sheet pan from the oven and allow the chicken thighs and vegetables to cool for 5 minutes. Garnish with pomegranate seeds, if desired, and parsley and serve with additional maple dijon sauce.
Notes
- I prefer baby carrots for this recipe because there’s no peeling required, and it produces a more uniform cook, but you can also peel and chop larger carrots!
- Before cooking, trim any excess skin that hangs over from the chicken thighs with kitchen scissors. The skin on top can remain.
- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165 degrees Fahrenheit.
- If you want to get the skin super crispy, I found this recipe works amazing in a cast iron pan too. Sear chicken thighs over medium high heat in a cast iron pan with a little bit of oil, skin side down, for about 5-6 minutes until golden brown. Remove the chicken thighs and set them aside, then add the vegetables to the pan to roast for 10 minutes at 425F. Nestle the chicken thighs into the cast iron pan with the vegetables and top with the remaining sauce. Then bake 30 minutes, or until cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious. Added to the regular recipe rotation
Thank you, Anonymous! I love it when you leave kind comments haha!
This recipe is perfect because it’s easy, quick, flavoursome and full of veggies (I add more cos we love them). The Dijon-Maple sauce is fantastic and a great compliment to the sprouts. Traybakes are such a great idea for days when my head hurts and I just don’t feel like cooking something complicated, but I still want to eat something healthy, hearty and delicious. This recipe is it.
Thank you for such a kind review, Alena!
This dinner was luxurious! It’s restaurant quality that I’d order over and over yet can have ur in my own home. We doubled the sauce since it was so delicious.
This is fantastic! Easy as can be with a sauce that I’ll use often when I roast vegetables. I even got the pomegranate seeds, which I’ve never had before, and they went perfectly with the chicken and veggies.
Since I’m not a fan of brussels sprouts or carrots, I’m thinking of substituting maybe cauliflower? It sounds delicious.
You can definitely substitute the veggies!
We loved this dinner and have made it multiple times. The sauce is so delicious and everything is so easy!