Sheet Pan Maple-Dijon Chicken with Brussels Sprouts & Squash
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🍗🍁🥬 When fall settles in, I find myself reaching for meals that are both hearty and simple—recipes that fill the kitchen with warm aromas while leaving me with just one pan to wash. This maple-Dijon chicken with Brussels sprouts and squash is exactly that. Sweet and savory flavors come together as the chicken roasts alongside tender, caramelized veggies. The glaze is sticky in the best way, clinging to each bite with a tangy-sweet note that feels like autumn comfort on a plate.
Why You’ll Love This Recipe 💛
- One sheet pan = minimal cleanup 🥘
- Maple + Dijon glaze is sweet, tangy, and irresistible 🍁
- Packed with fall veggies: Brussels sprouts + squash 🌿
- Perfect for weeknight dinners or meal prep
Quick Reference Snapshot 📋
- Prep: 15 minutes
- Cook: 35 minutes
- Total: 50 minutes
- Yield: 4 servings
- Skill: Easy
- Equipment: Large sheet pan, parchment, whisk, mixing bowl
- Dietary: Gluten-free
Ingredients 🌿
(US + metric; swaps noted)
For the Chicken + Veggies
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
- 3 cups Brussels sprouts, halved (300 g)
- 2 cups cubed delicata or acorn squash (300 g)
- 1 small red onion, cut into wedges (150 g)
- 2 tbsp olive oil (30 mL)
- 1 tsp fine sea salt (6 g)
- ½ tsp black pepper (1 g)
For the Maple-Dijon Glaze
- 3 tbsp pure maple syrup (45 mL) 🍁
- 2 tbsp Dijon mustard (30 mL)
- 1 tbsp apple cider vinegar (15 mL)
- 2 tsp olive oil (10 mL)
- 1 garlic clove, minced
- ½ tsp smoked paprika (optional)
Optional Garnish
- Fresh parsley 🌿
- Extra drizzle of glaze
Seasonal Swaps 🔄
- Veggies: Swap squash for sweet potatoes, carrots, or parsnips.
- Protein: Use chicken drumsticks, breasts, or even salmon fillets (reduce bake time).
- Glaze: Sub honey for maple syrup or grainy mustard for Dijon.
From My Garden 🌿
Brussels sprouts and winter squash are fall treasures, their flavors deepening as nights turn cooler. Together with garden onions, they transform this dish into a harvest celebration.
Step-by-Step Instructions 👩🍳
Prepare
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- In a bowl, whisk maple syrup, Dijon, vinegar, olive oil, garlic, and paprika until smooth. Reserve 2 tbsp for finishing.
Cook
- Place chicken, Brussels sprouts, squash, and onion on sheet pan. Drizzle with olive oil, salt, and pepper; toss to coat.
- Brush chicken and veggies with half the glaze. Roast 20 minutes.
- Remove pan, brush with remaining glaze, and return to oven. Roast 15–20 minutes more, until chicken reaches 165°F (74°C) and veggies are tender.
Finish
- Drizzle with reserved glaze, garnish with parsley, and serve warm.
Serving & Pairing Suggestions 🍽️
- Serve over wild rice or quinoa for a complete meal.
- Pair with a crisp fall salad of apples, walnuts, and greens.
- Enjoy with sparkling apple cider or a dry white wine. 🍏🍷
Storage & Make-Ahead 🥡
- Store leftovers in the fridge up to 3 days.
- Reheat in oven at 350°F (175°C) until warm.
- Glaze can be made ahead and stored in fridge up to 1 week.
Final Thoughts ✨
This recipe is proof that simple food can be both beautiful and nourishing. Just one pan, a handful of fall ingredients, and a little faith in the process—and dinner is ready. May your table this season be filled with warmth, gratitude, and laughter. 💛
Community & Connection 🤝
- Instagram — Daily garden moments & behind-the-scenes; tag your sheet pan meals so I can cheer you on! 🌿📸
- Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉️🍂
- Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶
Favorites from My Kitchen to Yours 🛒
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- Half-sheet pan + parchment paper
- Silicone basting brush for glaze
- Digital thermometer 🌡️
- Mixing bowls with lids
- Sharp chef’s knife + sturdy cutting board 🔪
Related on Southern Soil Sunshine 🌻
- Fall Garden Stir-Fry with Kale and Arugula
- Tuscan White Bean and Kale Stew
- Mexican Sweet Potato Tacos with Cabbage Slaw + Cilantro Sauce
