There’s something irresistibly cozy about the way sweet maple syrup and tangy Dijon mustard come together in this dish. The Maple Dijon Chicken with Roasted Vegetables Recipe creates a delightful balance of flavors and colors that turns a simple dinner into an occasion, without making you work too hard in the kitchen.

The dish shows two pieces of cooked chicken with a grainy mustard sauce on top, placed in the center of a white textured round plate. Surrounding the chicken are roasted Brussels sprouts, some sliced in half showing their light green layers inside, and cubes of orange sweet potato scattered around. A fork with a wooden handle pierces one Brussels sprout on the left side of the plate. 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

I’ve tried loads of chicken and veggie combos, but this one always brings me back because it’s easy, flavorful, and feels a little special. Plus, the roasting intensifies everything - from the sweetness of the potatoes to the caramelized edges of the Brussels sprouts.

Simple Yet Sophisticated: The maple and Dijon combo adds layers of flavor with minimal effort, making dinner feel gourmet.
All-in-One Roasting: Cooking chicken and veggies together saves time and cleanup, perfect for busy evenings.
Flexible Ingredients: You can swap veggies or adjust seasonings to suit your family’s taste or what’s in your fridge.
Comfort Food with a Twist: It combines familiar favorites like sweet potatoes and chicken with a fresh flavor punch that’s never boring.

The image shows a close-up of a cooked dish with four pieces of golden brown chicken topped with whole grain mustard seeds, giving the chicken a textured and shiny surface. Around the chicken, there are bright green Brussels sprouts, some whole and some sliced, along with chunks of vibrant orange sweet potatoes spread evenly in the dish. The food sits in a black pan, contrasting with the colors of the chicken and vegetables. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses straightforward ingredients with bold, complementary flavors. The sweetness of the pure maple syrup brightens the tanginess from two types of Dijon mustard, while the apple cider vinegar adds that needed zing. Tossed with hearty chicken thighs and robust roasted veggies, everything just clicks.

Flat lay of fresh boneless skinless chicken thighs, a few sweet potato cubes with bright orange flesh, halved vibrant green Brussels sprouts, two small white ceramic bowls—one with golden maple syrup, the other with yellow Dijon mustard and whole grain Dijon mustard mixed together, a small white bowl of amber apple cider vinegar, a small white bowl of clear canola oil, a sprinkle of coarse kosher sea salt crystals on the surface, and a pinch of ground black pepper scattered lightly, 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

Canola (or avocado/grapeseed) oil: A neutral oil with high smoke point perfect for roasting without burning flavors.
Boneless skinless chicken thighs: Juicier and more forgiving than breasts – they stay tender after roasting.
Paprika: Adds a subtle smokiness and beautiful color to the chicken.
Dijon mustard (both smooth and whole grain): Offers a balanced sharpness with texture, elevating the sauce complexity.
Pure maple syrup: Brings natural sweetness to counterbalance the mustard’s tang.
Apple cider vinegar: Brightens and lifts the sauce so it’s not too sweet.
Coarse kosher sea salt: Essential for seasoning and accentuating other flavors.
Diced sweet potatoes: Roasted until caramelized and tender, the sweetness pairs perfectly with the chicken.
Halved Brussels sprouts: Their slight bitterness and crisp edges create great contrast.
Salt and ground black pepper: To season veggies, bringing out their natural flavors.

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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

While I love the classic mix of sweet potatoes and Brussels sprouts here, there’s plenty of room to experiment with this recipe. Feel free to swap veggies, try different types of mustard, or tweak the sweetness level to suit your taste buds.

Variation: Sometimes, I swap Brussels sprouts for green beans or roasted carrots, especially when they’re in season and fresh at the market. It gives the dish a slightly different texture that’s just as delightful.
Dietary tweaks: For a lower-carb meal, I’ve used cauliflower florets instead of sweet potatoes – still roasts beautifully with the chicken and sauce.
Spice it up: A pinch of cayenne or smoked paprika in the sauce amps up the warmth and depth if you like a little heat.

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

Step 1: Prep and Season the Chicken

First, preheat your oven to 425°F (220°C). I like using a cast iron skillet here—it gives the chicken a lovely sear right in the oven. Drizzle 2 teaspoons of oil on the skillet’s bottom, then add the chicken thighs. Sprinkle the paprika over each piece for that subtle smoky backdrop and give them a gentle rub so every bite is flavorful.

Step 2: Whisk Together the Sauce

Next, whisk the Dijon mustards, maple syrup, apple cider vinegar, and kosher salt together in a medium bowl. The combo of smooth and whole grain mustards is a game changer, giving the sauce a wonderful texture. Spoon about one-third of this sauce over your chicken, making sure every piece gets a nice glaze.

Step 3: Start Roasting the Chicken

Slide your skillet into the oven and bake the chicken for 10 minutes. This initial roasting lets the chicken start cooking and helps that sauce set nicely on the meat.

Step 4: Add Sweet Potatoes and More Sauce

After 10 minutes, carefully pull out the skillet and spoon half of the remaining sauce over the chicken. Tuck the diced sweet potatoes around the chicken pieces so they can soak up those lovely flavors. Return the skillet to the oven for another 10 minutes.

Step 5: Add Brussels Sprouts and Finish Roasting

Time for the last layer: remove the skillet, spoon the rest of the sauce on top, and scatter the halved Brussels sprouts around the pan. Give the sprouts a quick sprinkle of salt and pepper. Pop it back in the oven for 20 more minutes, or until both the veggies are tender and the chicken is cooked through. You want those edges to crisp up beautifully.

Step 6: Serve and Enjoy

Once everything’s golden and tender, take the skillet out and dive right in. I like serving this dish straight from the pan – it keeps things cozy and inviting at the dinner table.

Top Tip

From my many attempts, I’ve learned a few tricks to make this Maple Dijon Chicken with Roasted Vegetables recipe turn out perfectly every time, especially if you’re juggling a busy weeknight schedule.

Use a heavy skillet: Cast iron or a Dutch oven holds heat evenly, giving your chicken a gorgeous sear and ensuring veggies roast rather than steam.
Don’t crowd the pan: Give your veggies a bit of space so they crisp up instead of getting soggy. If your pan feels packed, roast veggies separately.
Layer sauces thoughtfully: Spreading the sauce in thirds throughout cooking ensures the chicken stays moist and flavors develop gradually.
Let it rest briefly: After baking, let your chicken rest 5 minutes before serving. It helps juice redistribute so the meat stays tender.

How to Serve Maple Dijon Chicken with Roasted Vegetables Recipe

maple Dijon chicken - Serving Suggestion

Garnishes

I usually sprinkle some fresh thyme or chopped parsley over the top right before serving — it adds a fresh pop and pretty green color that brightens up the plate. Sometimes a little lemon zest or a light drizzle of extra maple syrup helps lift the flavors even more.

Side Dishes

This dish stands well on its own, but if you want to round it out, I love serving it alongside a crisp green salad or some crusty bread to sop up any extra sauce. For a heartier meal, some garlic mashed potatoes or a wild rice pilaf work beautifully.

Creative Ways to Present

For special dinners, I’ve plated the chicken sliced over a bed of mashed cauliflower or quinoa, with veggies artfully arranged around. Serving the whole skillet at the table is perfect for casual gatherings—everyone can help themselves, which makes it feel warm and communal.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great meal to enjoy the next day. Just keep any sauce on the side if the veggies were especially soft, to avoid sogginess.

Freezing

I've frozen cooked chicken thighs from this recipe successfully—just pack them with some roasted veggies, and thaw in the fridge overnight before reheating. Maple Dijon sauce holds up well, but I suggest adding a fresh squeeze of lemon or a pinch of fresh herbs when reheating to brighten it back up.

Reheating

To keep leftovers tasting fresh, I reheat gently in a skillet or oven at 350°F until warmed through—this helps maintain the crispness of the veggies and avoid drying out the chicken. Microwaving works for convenience, but I prefer the oven method when I have a few extra minutes.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can swap chicken breasts if preferred, but be mindful they cook faster and can dry out more easily. To keep them juicy, consider pounding them to an even thickness and reducing the roasting time slightly.

What can I substitute for Brussels sprouts?

Great substitutes include green beans, broccoli florets, or asparagus. Choose vegetables that roast well and hold their shape, ensuring a nice texture contrast with the chicken and sweet potatoes.

How do I adjust the recipe for meal prep?

To prep ahead, cook the chicken and veggies as instructed, then cool completely before portioning into containers. Keep the sauce separate to drizzle just before eating to maintain freshness. Reheat thoroughly when ready to enjoy.

Is this recipe suitable for gluten-free diets?

Absolutely! All ingredients are naturally gluten-free as long as you choose gluten-free Dijon mustard (some brands may contain additives). Always check your labels to be sure.

Final Thoughts

This Maple Dijon Chicken with Roasted Vegetables recipe is one I keep coming back to because it strikes that perfect balance of flavorful, comforting, and easy. Whenever I’m short on time but want something that feels homemade and special, this recipe shines. I hope you give it a try soon—it’s a warm hug on a plate that’s just waiting to brighten your weeknight dinner.