Maple Mustard Sheet Pan Chicken with Sprouts and Squash

With the Holidays approaching, I always like to have a couple of full meal recipes that are easy to throw together but still impressive and delicious. Sheet pan recipes are perfect for this and it is really simple to switch out ingredients depending on what’s available. This particular recipe is colorful and incorporates some of my favorite vegetables to roast.

chicken, comfort food, main dish, sheet pan, one dish, sides, vegetable
Main Dish, chicken
Yield: 4

Maple Mustard Sheet Pan Chicken with Sprouts and Squash

This is one of my favorite ways to prepare chicken. The chicken has an herby crispy skin and the vegetables really benefit from being cooked with some of the pan juices. The single pan (and foil) makes for easy clean-up.

prep time: 20 minscook time: 40 minstotal time: 60 mins


  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons Dijon mustard
  • 2 tablespoons real maple syrup
  • 1 4-pound whole chicken, cut up into 4 pieces
  • 1 medium red onion, peeled and cut into wedges then separated
  • 1 small acorn squash (or 1/2 large), stemmed, seeded, and cut crosswise in to 1/2-inch slices.  Cut slices in half.
  • 10 ounces Brussels spouts, trimmed and halved
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Preheat the oven to 425 degrees.  Cover a half sheet rimmed baking pan with  2 layers of foil and place in the oven.  
  2. Combine sage, rosemary, mustard, and syrup in a bowl.  Brush over the chicken pieces.  Carefully remove the sheet pan from the oven.  Spray the pan with cooking spray and place the chicken, skin side up, on the pan.  Bake for 20 minutes.  Leaving the chicken in the pan, discard some of the juices if there is a lot.
  3. Toss onion, squash, and spouts in a large bowl with the melted butter and olive oil.   Add the vegetables to the pan surrounding the chicken.  Sprinkle entire pan, including the chicken, with salt and pepper.
  4. Bake at 425 degrees for an additional 20 minutes, until the chicken temps at 170 to 175 degrees and the veggies are soft.  Taste and adjust seasoning,  if necessary.   
  5. Rest the dish, tented loosly with foil, for 10 minutes before serving. 
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