Go Back
+ servings
Close up view of brown crust and glaze on top of roasted chicken done on a sheet pan along with veggies.
Print

Maple Mustard Sheet Pan Chicken

Sheet pan chicken dinner with veggies. The maple mustard dressing brings together the chicken and veggies with its robust flavor. Fuss frees dinner recipe
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 558kcal
Author Subhasmita

Ingredients

  • 1 kg Chicken thighs and legs
  • 400 grams Brussels sprout halved
  • 1 Sweet potatoes chopped
  • 1 Red Onion quartered
  • 2 sprigs Thyme
  • 2 teaspoon Olive Oil
  • salt and pepper to taste

Maple Mustard Marination

  • 4 tablespoon melted butter
  • 2 tablespoon maple syrup
  • 1 heaping tablespoon Dijon Mustard
  • 1 heaping tablespoon Whole grain Mustard
  • 1 tablespoon Minced Garlic
  • ½ teaspoon pepper
  • 1 teaspoon Salt
  • 2 teaspoon fresh thyme leaves

Instructions

  • Prepare a large baking tray with foil/parchment lining.

Season Veggies

  • In a big bowl, toss halved brussels sprouts, chopped sweet potatoes, and quartered onions with 2 teaspoons of olive oil, salt & pepper to taste.
  • Transfer the veggies to the prepared baking tray. Spread evenly.

Marinate Chicken

  • Pat dry the chicken with kitchen towels.
  • To the same bowl (used to season the veggies), add all the ingredients mentioned under maple mustard marination section above. Mix it well.
  • Add chicken pieces. Toss everything well. Cover and let it sit for 15 minutes. (resting is optional).

Oven - Bake and roast

  • While the chicken is resting, preheat the oven to 425°F .
  • Arrange chicken pieces on top of veggies. Sprinkle the thyme sprigs.
  • Brush any remaining marination in the bowl on the chicken. ( if the marination has thickened because of the butter, microwave for 10-12 seconds and the leftover marination from the bowl can be brushed easily on the chicken)
  • Bake for 40 minutes or until the chicken is done.
  • Remove the baking tray from the oven. Brush the chicken with the pan juice from the pan.
  • Serve warm.

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 31g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 855mg | Potassium: 956mg | Fiber: 6g | Sugar: 12g | Vitamin A: 9324IU | Vitamin C: 92mg | Calcium: 104mg | Iron: 3mg