Maple Dijon Sheet Pan Chicken with Carrots and Brussels Sprouts

Why You’ll Love This Recipe

• Everything cooks on one sheet pan, so dinner is easy to make and even easier to clean up.
• The maple-dijon glaze is the perfect balance of sweet, tangy, and savory, and it caramelizes beautifully in the oven.
• Chicken thighs stay juicy and tender while the Brussels sprouts and carrots get crisp, golden edges.
• It is a flexible, weeknight-friendly recipe that still feels special enough for guests.

Grocery List

• Produce: Brussels sprouts, carrots, garlic, fresh thyme (or dried thyme), fresh parsley (optional), lemons (optional)
• Dairy: None required (a little butter for finishing is optional)
• Pantry: Bone-in, skin-on chicken thighs, pure maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, soy sauce or tamari, olive oil, kosher salt, black pepper, parchment paper or aluminum foil

Full Ingredients

For the Chicken and Vegetables

• 2 lb bone-in, skin-on chicken thighs (4–6 thighs, depending on size)
• 1 lb Brussels sprouts, trimmed and halved (quarter very large sprouts)
• 3 large carrots (about 12 oz), peeled and sliced on a bias into 1/2-inch pieces
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt, divided (use less if using fine salt)
• 3/4 tsp freshly ground black pepper, divided

For the Maple-Dijon Glaze

• 1/3 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard (for texture and extra flavor; optional but recommended)
• 2 tbsp apple cider vinegar
• 2 garlic cloves, minced (or 1 1/2 tsp garlic paste)
• 1 tbsp soy sauce or tamari (adds depth and saltiness)
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• Pinch of red pepper flakes (optional, for gentle heat)

For Serving (Optional but Delicious)

• 2 tbsp chopped fresh parsley
• Lemon wedges, for squeezing over at the table
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Place a rack in the center of your oven and heat to 425°F (220°C). High heat is key for getting crispy chicken skin and nicely caramelized vegetables.

Line a large rimmed sheet pan with parchment paper or aluminum foil for easier cleanup. If you have a heavy-duty, light-colored metal baking sheet, use that—it will help the chicken brown more evenly. Set the pan aside while you prep the ingredients.

Step 2: Prep and season the vegetables

Trim the ends off the Brussels sprouts and remove any tough or discolored outer leaves. Cut them in half from top to root; quarter any extra-large sprouts so they cook at the same rate. Peel the carrots, then slice them on a diagonal into 1/2-inch thick pieces—this gives lots of surface area for caramelization.

In a large bowl, toss the Brussels sprouts and carrots with 2 tbsp olive oil, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly coated. Spread the vegetables out around the edges of the prepared sheet pan, leaving space in the center for the chicken. Try to keep them in a single layer; overcrowding will cause steaming instead of browning.

Step 3: Make the maple-dijon glaze

In a small bowl or liquid measuring cup, whisk together the maple syrup, Dijon mustard, whole-grain mustard (if using), apple cider vinegar, minced garlic, soy sauce or tamari, thyme, the remaining 1/2 tsp black pepper, and the remaining 1/2 tsp kosher salt.

Whisk until the mixture is smooth and emulsified. Taste a drop: it should be sweet, tangy, and a little salty, with a nice mustard bite. If you want more heat, add a pinch of red pepper flakes. Set the glaze aside.

Step 4: Season and arrange the chicken on the pan

Pat the chicken thighs very dry on both sides with paper towels; this is important for crisp skin. Place the thighs skin-side up in the center of the sheet pan, leaving a bit of space between each piece so hot air can circulate.

Brush the tops and sides of the thighs generously with about half of the maple-dijon glaze, letting a little drip down onto the vegetables nearby. Do not pour all of it on yet; you will use the rest later to flavor the vegetables and to glaze the chicken again while it roasts.

Step 5: Coat the vegetables with glaze and start roasting

Drizzle most of the remaining glaze over the Brussels sprouts and carrots on the pan, reserving 1–2 tbsp in the bowl for a final brush at the end. Use a spatula or tongs to gently toss the vegetables right on the pan so they are lightly but evenly coated in the glaze. Spread everything back into a single, even layer, with the vegetables mostly around the chicken rather than piled on top of it.

Slide the pan into the preheated 425°F (220°C) oven and roast for 25 minutes. During this time, the chicken skin will begin to render and brown, and the glaze will start to bubble and thicken.

Step 6: Stir, glaze again, and finish roasting

After 25 minutes, remove the pan and close the oven door to keep the heat in. Use a spatula to stir and flip the vegetables, especially any deeply browned bits. Spoon some of the pan juices over the chicken to baste it, then brush the chicken with the reserved glaze for a glossy, deeply flavored finish.

Return the pan to the oven and roast for another 10–15 minutes, until the chicken thighs register 165°F (74°C) in the thickest part (not touching the bone), the skin is well browned and caramelized, and the vegetables are tender with charred edges. If you would like extra color, you can broil for 1–2 minutes at the very end—watch closely to avoid burning the maple sugars.

Step 7: Rest, garnish, and serve

Transfer the pan to a cooling rack and let the chicken rest for 5 minutes so the juices redistribute. This helps keep the meat moist when you cut into it.

Sprinkle the chicken and vegetables with chopped fresh parsley and a pinch of flaky sea salt, if you like. Serve directly from the sheet pan or transfer to a warmed platter, spooning any extra pan sauce over the top. Offer lemon wedges at the table for a bright squeeze over the rich, sweet-tangy glaze.

Pro Tips

• Dry chicken = crisp skin. Take an extra minute to pat the thighs very dry before glazing. Moisture on the surface will steam instead of crisp.
• Do not crowd the pan. If your sheet pan is small, divide everything between two pans. Overcrowding leads to pale, soggy chicken and vegetables.
• Use a thermometer. An instant-read thermometer is the most reliable way to know when chicken thighs are done and still juicy (165°F / 74°C).
• Rotate the pan if needed. If your oven has hot spots, rotate the pan halfway through roasting so everything browns evenly.
• Line the pan for easy cleanup. The maple syrup will caramelize and can stick. Parchment or foil makes cleanup almost effortless.

Variations

• Spicy maple-sriracha version: Add 1–2 tsp sriracha or your favorite hot sauce to the glaze for a sweet-heat kick. You can also sprinkle a pinch of red pepper flakes over the finished dish.
• Maple-dijon with sweet potatoes: Swap half of the carrots for 1 medium sweet potato, peeled and cut into 1/2-inch cubes. Roast as directed, checking that the sweet potatoes are tender and caramelized.
• Chicken breasts or drumsticks: You can use bone-in, skin-on chicken breasts or drumsticks. Breasts may cook a bit faster; start checking at 25–30 minutes total and remove when they reach 165°F (74°C).

Storage & Make-Ahead

Leftovers keep well and make a great lunch. Cool the chicken and vegetables completely, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes, until warmed through and the skin is re-crisped, or gently warm in the microwave (the skin will be softer). For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

To get ahead, you can whisk the maple-dijon glaze up to 3 days in advance and store it in a jar in the refrigerator. You can also trim the Brussels sprouts and slice the carrots a day ahead; keep them in separate containers in the fridge until ready to cook.

Nutrition (per serving)

Approximate values for 1 serving (1/4 of the recipe, including sauce and vegetables): 560 calories; 33 g fat; 8 g saturated fat; 30 g carbohydrates; 4 g fiber; 20 g sugars; 33 g protein; about 850 mg sodium. Actual values will vary based on the exact size of the chicken thighs, the amount of glaze that clings to the pan, and any additional garnishes used.