There’s something irresistibly cozy about this one-pan meal—the sweet and tangy flavors of the **Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe** blend beautifully while roasting, filling your kitchen with an inviting aroma. It's the perfect balance of hearty and fresh, and you’ll love how simple it is to pull together.

A baking tray filled with four browned pieces of meat as the main layer, each topped with light yellow sauce drizzled across. Surrounding the meat are roasted orange carrots with grill marks, halved Brussels sprouts with charred edges showing green and brown shades, and thin rings of raw white onion scattered on top and between. Small green herb leaves are sprinkled over the whole dish. The tray sits on a white marbled surface with a striped cloth partially under it, and a small glass bowl of sauce at the corner. 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 Sheet Pan Chicken with Roasted Veggies Recipe
Top Tip
How to Serve Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how this Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe comes together—you get perfectly roasted carrots and Brussels sprouts infused with warm spices, while juicy chicken bakes alongside with a luscious maple-mustard sauce. It’s easy comfort food that feels a little fancy.

One-pan magic: Everything cooks together, making cleanup a breeze and flavors meld beautifully.
Seasonal goodness: The mix of roasted root veggies with cozy spices embraces crisp fall vibes.
Maple-Dijon sauce: That creamy, tangy sauce is the star that ties it all together perfectly.
Weeknight-friendly: Prep is quick, and your oven does the heavy lifting—ideal for busy nights.

Ingredients & Why They Work

Each ingredient is thoughtfully chosen to bring out the best textures and flavors in this dish. The balance of sweet, savory, and aromatic spices makes the chicken and veggies pop, while the fresh veggies roast to tender perfection alongside the meat.

Flat lay of four boneless skinless chicken breasts with clean surfaces, three large bright orange carrots cut diagonally into 2-inch pieces, fresh halved vibrant green Brussels sprouts including some quartered large ones, thin crescent slices of medium red onion with deep magenta color, a small white ceramic bowl of dark golden brown sugar, a small white ceramic bowl holding a warm cinnamon powder, a small white ceramic bowl with reddish-brown ground cumin, a small white ceramic bowl containing light beige ground ginger, a small white ceramic bowl with fine white salt, a small white ceramic bowl with coarse black pepper, a small white ceramic bowl of creamy pale mayonnaise, a small white ceramic bowl of smooth golden Dijon mustard, a small white ceramic bowl filled with thick amber maple syrup, a small white ceramic bowl containing dark brown coconut aminos, a few dried oregano leaves on a tiny white ceramic bowl, and a tiny white ceramic bowl with pale, finely ground onion powder, all ingredients arranged symmetrically and naturally, no duplicates, no utensils, no packaging, 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 breasts: Boneless skinless cuts cook evenly and soak up all those bold spices.
Carrots: Their natural sweetness deepens when roasted, complimenting the maple syrup.
Brussels sprouts: Cut in halves or quarters, they caramelize beautifully for a nutty flavor.
Red onion: Adds a subtle sharpness and softens in the oven.
Avocado or olive oil: Helps veggies roast nicely with a silky finish.
Brown sugar: Enhances the maple syrup’s sweetness without overpowering.
Ground cumin, cinnamon & ginger: These warm spices add warmth and depth, creating a cozy flavor profile.
Mayonnaise & Dijon mustard: Form a creamy, tangy base for the unique sauce.
Maple syrup: Brings a gentle sweetness essential to that signature flavor.
Coconut aminos or low-sodium soy sauce: A touch of umami to balance the sweetness.
Dried oregano & onion powder: Adds herbaceous notes and depth to the sauce.
Salt & pepper: Essential to bring all flavors together.

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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

I've tweaked this recipe plenty of times to suit different moods. Feel free to swap out veggies based on what’s fresh or what you prefer—I've tried it with sweet potatoes and even baby potatoes, and it’s equally fantastic.

Variation: For a spicier kick, toss a pinch of cayenne into the spice rub—I love this when I’m craving bold flavors.
Vegan option: Use tofu or chickpeas instead of chicken, and swap mayo for a plant-based version to keep that creamy sauce vibe.
Seasonal swaps: In spring or summer, try asparagus or zucchini alongside the carrots for a lighter feel.

Step-by-Step: How I Make Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe

A baking sheet filled with a layer of green roasted Brussels sprouts, topped with thick, dark brown cooked meat pieces evenly spaced. On top of the meat and sprouts, there are bright orange roasted carrot sticks scattered around. Thin rings of white and light purple onions are spread across the whole tray, adding contrast and texture to the dish. The baking sheet rests on a white marbled surface with a striped cloth partially visible beneath it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Veggies

I start by preheating the oven to 450℉ and placing my sheet pan inside while it heats up—that preheated pan makes a big difference, helping everything cook evenly and get that nice roast. Meanwhile, I toss the carrots and Brussels sprouts with a tablespoon of oil and a sprinkle of salt and pepper. This mix gets the first head start on the pan.

Step 2: Season the Chicken

While the veggies start roasting, I mix my brown sugar, cumin, cinnamon, ginger, salt, and pepper into a fragrant rub. Then I rub the chicken breasts with the remaining teaspoon of oil before coating them evenly with this spice blend. This step locks in flavor and helps the chicken develop a slight caramelized crust.

Step 3: Bake Veggies, Then Add Chicken & Onion

After 15 minutes, I pull the veggies out, stir them around, then nestle the chicken breasts and sliced red onions right on the pan alongside the carrots and Brussels sprouts. It goes back in the oven for about 10-15 minutes until the chicken hits 165℉ (instant-read thermometer is your best friend here!).

Step 4: Whip Up the Maple-Dijon Sauce

While everything’s roasting, I stir together mayonnaise, Dijon mustard, maple syrup, coconut aminos, oregano, onion powder, and seasoning. This sauce is a game changer—it’s creamy but not heavy, with just the right hit of sweetness and tang. Make sure to taste and adjust salt and pepper to get it just right.

Top Tip

From my experience, a few small tricks really elevate this recipe from good to unforgettable. Paying attention to cooking times and seasoning details makes all the difference.

Preheat the baking sheet: This prevents soggy veggies and creates beautiful caramelization right from the start.
Use an instant-read thermometer: This helps you avoid drying out your chicken by checking doneness exactly at 165℉.
Don’t overcrowd the pan: Give veggies and chicken enough space so everything roasts instead of steams.
Adjust seasoning after roasting: Taste your sauce and veggies at the end to add a pinch more salt or spice if needed.

How to Serve Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe

Maple-Dijon Chicken - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or thyme for a pop of color and herbal brightness. A lemon wedge on the side also gives a fresh zing that contrasts nicely with the sweet, savory flavors.

Side Dishes

This sheet pan meal covers your bases, but if you want to round it out, a simple green salad or some crusty bread to soak up the maple-Dijon sauce are my go-tos. Sometimes I serve it with quinoa or rice if I’m feeding hearty appetites.

Creative Ways to Present

For a dinner party, I've plated the chicken sliced over a bed of roasted veggies and drizzled the Maple-Dijon sauce artfully on top. Adding toasted walnuts or pumpkin seeds offers a satisfying crunch that surprises guests and brings a nice texture contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge—this meal keeps well for up to 4 days. The veggies might soften a bit, but the flavors only deepen. Keeping the sauce separate helps keep everything fresh.

Freezing

I’ve frozen portions of this dish successfully by freezing cooked chicken and veggies separately wrapped tightly. The sauce freezes well too, just thaw it overnight in the fridge before serving.

Reheating

To reheat, I like to pop the chicken and veggies in the oven at 350℉ for about 10 minutes to keep them from drying out. Heating the sauce gently in the microwave or on the stovetop helps maintain its creamy texture.

Frequently Asked Questions:

Can I use bone-in chicken pieces instead of boneless breasts?

Yes! Bone-in chicken thighs or drumsticks will work fine; just increase the cooking time slightly and check for doneness carefully. The flavor will be just as delicious, maybe even more so with the dark meat.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari is a great substitute that adds the same savory, umami note to the sauce. Just reduce salt elsewhere if you use soy sauce, to avoid oversalting.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free soy sauce or coconut aminos, and make sure your mayonnaise and mustard are gluten-free brands, which most typically are.

How long does the Maple-Dijon Sheet Pan Chicken with Roasted Veggies stay good in the fridge?

Stored in an airtight container, leftovers last up to 4 days in the refrigerator. For best flavor, enjoy reheated within that time frame so the veggies stay nicely textured.

Final Thoughts

This Maple-Dijon Sheet Pan Chicken with Roasted Veggies Recipe has become one of my weekday staples—it’s unfussy but feels special enough for company, balancing sweet and savory in a way that feels warm and satisfying. Give it a try—you’ll find yourself coming back to it again and again, especially when you crave comfort without a lot of fuss in the kitchen.