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One Pan Maple Mustad Chicken and Fall Vegetables

One Pan Maple Mustad Chicken and Fall Vegetables


  • 1 ½ tablespoon Dijon
  • mustard
  • 1 ½ tablespoon maple syrup
  • ½ teaspoon dried rosemary
  • 4 bone-in, skin-on chicken
  • thighs
  • 2-3 cups peeled and cubed
  • butternut squash (Can sub
  • cubed potatoes)
  • 2 large shallots, peeled and
  • quartered
  • 2 cups Brussel sprouts,
  • trimmed and halved
  • lengthwise (Can sub
  • chopped broccoli)
  • 1 tablespoon olive oil


  1. Preheat oven to 425° degrees F.
  2. In a small mixing bowl, add mustard, syrup, rosemary, salt, and pepper to taste. Whisk to combine.
  3. Add butternut squash, Brussel sprouts, and shallots to a separate mixing bowl and toss with olive oil and salt and pepper to taste.
  4. Brush a thin layer of the maple mustard sauce over the skin of the chicken. Reserve sauce for later.
  5. Add chicken thighs, skin side down to a large sheet pan. Spread the vegetables in an even layer around the chicken. Make sure the Brussel sprouts are placed cut side down. Add a little remaining sauce to the vegetables.
  6. Bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes. Cook until chicken is cooked through and at an internal temperature of 165° degrees F.
  7. Broil on high for two minutes until skin is crispy.

Download recipe here.