Maple Mustard Roasted Chicken is the perfect balance of sweet, tangy, and savory. This easy, one-pan meal combines succulent chicken thighs with roasted vegetables, all smothered in a sticky maple mustard sauce. Whether you’re looking for a quick dinner or a comforting dish to enjoy on a busy weeknight, this recipe is a must-try. Packed with flavor and nutrients, it’s a hassle-free way to elevate your dinner routine.
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Why Maple Mustard Roasted Chicken Is a Must-Try
Maple Mustard Roasted Chicken is everything you need in a dinner: simple, delicious, and healthy. The chicken thighs come out tender and juicy, complemented by the crispy, caramelized vegetables. This dish is not only easy to make, but it’s also cooked on a single sheet pan, minimizing cleanup. The maple mustard sauce adds the perfect combination of sweetness and tang, making this recipe a family favorite. Whether you’re hosting a casual dinner or preparing a weeknight meal, this recipe will not disappoint.
Ingredients for Maple Mustard Roasted Chicken
- Grainy Dijon Mustard: Adds a tangy, sharp flavor to the sauce.
- Maple Syrup: Provides natural sweetness that balances the mustard’s acidity.
- Dried Rosemary: Infuses a warm, herbal note into the dish.
- Bone-In, Skin-On Chicken Thighs: Offers juicy, tender meat with crispy skin.
- Butternut Squash: Sweet, creamy texture that complements the chicken and sauce.
- Shallots: Mildly sweet and savory, they caramelize beautifully in the oven.
- Brussels Sprouts: Their earthy flavor pairs well with the sweetness of the maple syrup.
- Olive Oil: Helps with roasting the veggies and enhances the sauce’s flavor.
- Salt and Pepper: Seasonings to taste.
Alternative Ingredient Suggestions
- Chicken Breasts: Swap chicken thighs for bone-in, skin-on chicken breasts for a leaner option. Keep in mind that chicken breasts might require slightly longer cooking time.
- Sweet Potatoes: If you prefer sweet potatoes, they make a fantastic substitute for butternut squash, adding a richer sweetness.
- Parsnips or Carrots: For a root vegetable alternative, parsnips or carrots offer a nice flavor balance and texture similar to squash.
Step-by-Step Instructions for Maple Mustard Roasted Chicken
- Preheat the Oven: Start by placing a jelly roll pan (approximately 15”x11”) in the oven and preheat it to 425°F. Preheating the pan ensures crispy skin on the chicken.
- Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, maple syrup, rosemary, salt, and pepper. Set aside.
- Season the Vegetables: In a mixing bowl, toss the butternut squash, Brussels sprouts, and shallots with salt, pepper, and olive oil. Make sure the veggies are evenly coated.
- Prepare the Chicken: Season the chicken thighs with salt and pepper. Brush a thin layer of the maple mustard sauce over the skin of the chicken. Reserve some sauce for later.
- Arrange on the Pan: Carefully remove the preheated pan from the oven and place the chicken thighs skin side down on it. Surround the chicken with the seasoned vegetables, ensuring there’s enough space for everything to roast properly.
- Bake the Chicken: Return the pan to the oven and bake for 15-18 minutes. Then, flip the chicken and cook for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Finish with Sauce: Brush the chicken with the reserved maple mustard sauce and broil on high for 2-3 minutes to achieve a crispy, golden skin.
Tips & Tricks for the Best Maple Mustard Roasted Chicken
- Crispy Skin: For crispy chicken skin, make sure to preheat your pan in the oven and place the chicken skin-side down first. A thin layer of oil on the skin will also help.
- Don’t Overcrowd the Pan: Giving the vegetables room to spread out on the pan ensures they roast instead of steaming. If necessary, use a larger pan to accommodate all the veggies.
- Use a Meat Thermometer: For perfectly cooked chicken, always check the internal temperature. It should reach 165°F for safe consumption.
- Customize Veggies: Feel free to swap out the Brussels sprouts or squash for other hearty vegetables like carrots, cauliflower, or potatoes.
Pairing Ideas and Variations for Maple Mustard Roasted Chicken
This dish pairs wonderfully with a variety of sides. Consider serving it with a simple green salad, a side of roasted potatoes, or even quinoa for added texture. If you’re looking for a more indulgent twist, add a creamy side like mashed potatoes or mac and cheese. For those with dietary restrictions, this recipe can easily be made gluten-free and dairy-free, as it naturally doesn’t contain either ingredient.
Seasonal & Health Benefits of Maple Mustard Roasted Chicken
This recipe is not only flavorful, but it’s also a great way to enjoy seasonal ingredients. Butternut squash and Brussels sprouts are packed with vitamins and antioxidants, making this a nutritious meal option. The natural sweetness of maple syrup and the tanginess of mustard offer a perfect balance of flavors, while the chicken provides a healthy dose of protein. The dish is also rich in fiber from the vegetables, making it an ideal meal for overall well-being.
Conclusion
Maple Mustard Roasted Chicken is the ultimate sheet pan dinner that offers the perfect combination of ease, flavor, and nutrition. With minimal preparation and cleanup, this dish is perfect for busy weeknights or when you want a comforting meal without the hassle. The crispy chicken thighs, coated in the sweet and tangy maple mustard sauce, are complemented by the roasted veggies, creating a satisfying and wholesome dinner. Whether you’re cooking for yourself or your family, this recipe will quickly become a favorite.
Frequently Asked Questions (FAQs)
1. Can I use chicken breasts instead of thighs in this recipe?
Yes, you can use chicken breasts, but keep in mind they may require a slightly longer cooking time than thighs. Be sure to check the internal temperature with a meat thermometer to ensure it reaches 165°F.
2. What vegetables can I substitute for butternut squash or Brussels sprouts?
If you prefer other vegetables, try using sweet potatoes, carrots, cauliflower, or even onions. Just make sure the vegetables you choose have similar cooking times to avoid overcooking or undercooking them.
3. How do I store leftovers of Maple Mustard Roasted Chicken?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the chicken and veggies on a baking sheet and warm in the oven for about 10-15 minutes at 350°F for the best texture.
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PrintMaple Mustard Roasted Chicken
Maple Mustard Roasted Chicken is a simple yet flavorful one-pan meal that features juicy chicken thighs coated in a sticky maple mustard sauce, paired with roasted vegetables like butternut squash, Brussels sprouts, and shallots. It’s an easy, hassle-free dinner that’s perfect for busy weeknights or any time you need a quick, comforting meal.
Ingredients
- 1 1/2 Tbsp grainy Dijon mustard
- 1 1/2 Tbsp maple syrup (don’t use imitation)
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 4 bone-in, skin-on chicken thighs
- 2–3 cups peeled and cubed butternut squash
- 2 large shallots, peeled and quartered
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F and place a jelly roll pan in the oven while it preheats.
- In a small mixing bowl, whisk together mustard, maple syrup, rosemary, salt, and pepper.
- In a separate bowl, toss the butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper.
- Season the chicken thighs with salt and pepper, then brush a thin layer of the maple mustard sauce over the skin side.
- Carefully remove the hot pan from the oven and place the chicken thighs skin side down on the pan. Surround with the seasoned vegetables.
- Return the pan to the oven and bake for 15-18 minutes, then flip the chicken and bake for another 10-15 minutes or until the chicken reaches 165°F.
- Brush the chicken with the reserved maple mustard sauce and broil for 2-3 minutes for a crispy finish.
Notes
- For crispy skin, make sure the pan is preheated in the oven and place the chicken skin-side down first.
- If you prefer a leaner option, you can substitute chicken breasts for thighs, but the cooking time may vary.
- Don’t overcrowd the pan to allow the vegetables to roast properly. If necessary, use a larger pan or cook in batches.
- Store leftovers in an airtight container for up to 3-4 days and reheat in the oven for the best texture.
