Name: Maple Dijon Chicken with Roasted Vegetables Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tsp. canola oil (or avocado or grapeseed oil); 1 1/2 lb. boneless skinless chicken thighs; 1/2 tsp. paprika; 1/4 cup Dijon mustard; 1/4 cup whole grain Dijon mustard; 1/3 cup pure maple syrup; 1 tbsp. apple cider vinegar; 1/2 tsp. coarse kosher sea salt; 2 cup diced sweet potatoes (3/4-inch cubes); 2 cup halved Brussels sprouts; 2 tsp. canola oil (or avocado or grapeseed oil); Salt and ground black pepper, to taste

There’s something about the sweet-tangy combo in this dish that just hits the spot every time. This Maple Dijon Chicken with Roasted Vegetables Recipe is one of my go-to meals because it’s comforting, easy, and packed with flavor that wakes up your weeknight dinners without the fuss.

The image shows a white textured plate with two pieces of cooked chicken with a grainy brown sauce on top, placed near the center. Surrounding the chicken are bright green halved Brussels sprouts and orange cubed sweet potatoes, all roasted. A silver fork with a wooden handle rests on the left side of the plate, touching the food. The plate sits on a white marbled surface. 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 Chicken with Roasted Vegetables Recipe
Top Tip
How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Dijon Chicken with Roasted Vegetables Recipe

Why You'll Love This Recipe

This Maple Dijon Chicken with Roasted Vegetables Recipe is my kind of cozy dinner that manages to be impressive yet effortless. I love how it posts up a perfect balance of sweetness and tanginess, turning simple chicken thighs and veggies into a meal that feels special without keeping you in the kitchen all evening.

Simple Ingredients: You likely already have most of what you need in your pantry and fridge.
Hands-Off Roasting: Once the sauce is on, the oven does all the work—easy cleanup too!
Flavor-Packed Sauce: The maple-Dijon blend is sweet, tangy, and perfectly balanced, making the chicken incredibly juicy.
One-Skillet Meal: Cooking the chicken and veggies together saves time and infuses the whole dish with flavor.

The dish shows several pieces of roasted chicken thighs with a shiny, textured brown crust full of visible mustard seeds on top. They are placed unevenly and surrounded by halved Brussels sprouts that are bright green with a slightly charred surface. Around and under the chicken and Brussels sprouts are chunks of roasted sweet potatoes with a vibrant orange color and soft texture. All these ingredients are inside a black pan set on a white marbled background. The image captures the dish closely with a clear focus on the chicken and vegetables, showing a warm and appetizing look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Maple Dijon Chicken with Roasted Vegetables Recipe comes from simple, fresh ingredients that complement each other perfectly. The balance of savory chicken, sweet maple syrup, and tangy Dijon mustard creates a sauce that clings beautifully to the roasted veggies.

Flat lay of boneless skinless chicken thighs with pale pink flesh, a small white bowl of smooth yellow Dijon mustard, a small white bowl of whole grain Dijon mustard with visible mustard seeds, a small white bowl of golden amber pure maple syrup, a small white bowl of translucent pale apple cider vinegar, a small white bowl of golden canola oil, a few vibrant orange sweet potato cubes, a handful of fresh green halved Brussels sprouts, a small heap of paprika powder with rich red color, coarse kosher sea salt crystals scattered neatly, and whole uncracked brown eggs with clean shells, all arranged symmetrically 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 thighs: Juicy and tender, they stay moist during roasting much better than chicken breasts.
Canola (or avocado/grapeseed) oil: Helps prevent sticking and adds a mild flavor without overpowering the dish.
Paprika: Gives a subtle smoky warmth and gorgeous color to the chicken.
Dijon mustard (both smooth and whole grain): Adds sharpness and texture, balancing the sweetness of the maple syrup perfectly.
Pure maple syrup: Brings natural sweetness and caramelizes just enough during roasting.
Apple cider vinegar: Adds acidity to brighten the sauce and keep it from being too sweet.
Coarse kosher sea salt: Essential for seasoning and bringing out the layers of flavor.
Sweet potatoes: Their creamy sweetness pairs beautifully with the sharp Dijon and tender chicken.
Brussels sprouts: Their slight bitterness adds depth and contrast, roasting perfectly alongside the chicken.
Freshly ground black pepper: Adds a little kick and complexity.

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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 love tweaking this Maple Dijon Chicken with Roasted Vegetables Recipe depending on the season and what’s in my fridge. It’s super forgiving and perfect for adding your own twist—making it as vibrant or as simple as you want.

Variation: I sometimes swap sweet potatoes for butternut squash or add carrots for extra color and sweetness—try what you like!
Dietary Twist: Using skin-on chicken thighs adds more crispy texture if you prefer, or swap for boneless chicken breasts if you want something leaner.
Spice It Up: Adding a pinch of cayenne or chili flakes to the sauce kicks it up a notch and adds warmth.

Step-by-Step: How I Make Maple Dijon Chicken with Roasted Vegetables Recipe

Step 1: Prep Your Chicken and Pan

Preheat your oven to 425°F (220°C). I love using a well-seasoned cast iron skillet for this — it helps everything roast evenly and develop those beautiful browned edges. Drizzle about 2 teaspoons of your oil on the pan’s bottom, swirling it around to coat the surface.

Step 2: Season the Chicken and Make the Sauce

Pat your chicken thighs dry with paper towels—this little step helps them brown nicely. Season with paprika, then set aside. In a medium bowl, whisk the Dijon mustards, pure maple syrup, apple cider vinegar, and kosher salt until smooth. This sauce is the star, so give it a good mix to balance the flavors well.

Step 3: Start Roasting the Chicken

Place the chicken thighs in the skillet, skin side up if you’ve left on the skin. Spoon about a third of the sauce over the chicken, making sure to coat each piece well. Slide the skillet into the oven and roast for 10 minutes. This gets the chicken going and begins layering in those flavors without drying the meat out.

Step 4: Add Sweet Potatoes and Sauce

Pull the skillet out carefully (it’s hot!). Spoon half of the remaining sauce over the chicken, then add your diced sweet potatoes around the chicken. The sweet potatoes will soak up the juices and cook perfectly alongside. Pop the skillet back into the oven and roast for another 10 minutes.

Step 5: Finish with Brussels Sprouts and Final Roast

Time for the last round—the skillet comes out again, and you spoon the rest of the sauce over everything. Add the halved Brussels sprouts tucked in alongside the chicken and sweet potatoes. Return the skillet to the oven for about 20 more minutes or until the veggies are fork-tender and the chicken is cooked through (juices run clear).

Step 6: Serve Immediately and Enjoy

Once out of the oven, I like to let it rest for just a couple of minutes, so the sauce settles and everything’s juicy and warm. Serve right from the skillet for a rustic touch—and be ready for the compliments coming your way!

Top Tip

Making this dish turned into a ritual for me because one little tweak made all the difference: always use boneless, skinless chicken thighs and pat them dry. It might sound small, but it guarantees moist, tender chicken with a great crust without extra grease from skin fat.

Dry Chicken First: Moisture blocks browning, and that crust is what gives this recipe such amazing flavor.
Sauce Layering: Spoon the sauce in batches during roasting to keep the chicken juicy and build intense flavor.
High Heat Roasting: Roasting at 425°F crisps the edges and caramelizes the maple syrup without drying the veggies out.
Don’t Crowd the Pan: Give the veggies room to roast instead of steam, which enhances their natural sweetness and texture.

How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe

Maple Dijon Chicken - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley or thyme over the dish before serving. It adds that fresh earthiness and a pop of color that really brightens the plate. Sometimes, I even add a few toasted pecans for a little crunch—trust me, it’s an unexpected delight.

Side Dishes

This recipe stands wonderfully well on its own, but I love pairing it with a simple green salad dressed lemony vinaigrette or some crusty whole-grain bread to soak up the extra sauce. If you want to add carbs, a fluffy couscous or wild rice pilaf works beautifully too.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this in individual mini cast iron skillets or shallow ramekins. It looks fancy but keeps it casual and warm. You can also drizzle a little extra maple syrup and Dijon mix right before serving to make that shiny glaze really pop.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. When packed with the sauce, the chicken stays moist and the veggies maintain great flavor as well. Just be sure to cool it completely before sealing to keep freshness.

Freezing

I’ve frozen this dish successfully, though I recommend freezing without the Brussels sprouts since they can become mushy. Simply freeze portioned chicken and sweet potatoes in a tightly sealed container for up to 2 months.

Reheating

To reheat, I gently warm it in a 350°F oven covered with foil to preserve moisture, about 15-20 minutes, or use a microwave with a damp paper towel on top to keep the chicken juicy. I avoid high heat in the microwave alone to prevent drying out the meat.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

You can definitely substitute boneless, skinless chicken breasts, but be cautious as they cook faster and can dry out more easily. Keep an eye on the roasting time and consider lowering it slightly. Using thighs gives more forgiving, juicier results.

What can I substitute if I don’t have maple syrup?

If you don’t have pure maple syrup, you can use honey or agave nectar as alternatives. These will maintain the sweet balance but may slightly alter the flavor profile. Avoid using refined sugar as it won’t caramelize the same way.

Can I prepare the sauce ahead of time?

Yes! The maple Dijon sauce can be whisked together up to 2 days in advance and stored in the fridge. Just bring it back to room temperature before spooning over the chicken to help it coat evenly during roasting.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—when the internal temperature reaches 165°F (74°C), it’s safely cooked through. You can also check that the juices run clear when you cut into the thickest part of a thigh.

Final Thoughts

This Maple Dijon Chicken with Roasted Vegetables Recipe feels like a warm hug on a plate. I keep coming back to it because it’s one of those meals that feels kinda fancy without making a fuss, perfect for both busy weeknights and cozy weekends. Give it a try—you’ll see how easily it becomes a fast favorite in your kitchen too!