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Sheet Pan Maple-Mustard Roasted Chicken

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking


  • 2 tbsp grainy Dijon mustard
  • 2 tbsp pure maple syrup
  • Leaves from 1 sprig of fresh thyme
  • 5 chicken drumsticks
  • Sea salt and freshly cracked pepper to taste
  • 2 cups baby potatoes
  • 2 cups butternut squash peeled & diced
  • 1 large shallot peeled and chopped
  • 1-2 tbsp olive oil to taste, divided
  • 2 cups green beans trimmed


  • Place a large baking sheet into the oven, and preheat the oven to 425 degrees. Make sure to leave pan in the oven while it preheats!
  • In a small mixing bowl, add mustard, pure maple syrup, thyme leaves, sea salt and freshly cracked pepper, to taste. Whisk well to combine.
  • Place the butternut squash, baby potatoes, and shallots in a mixing bowl; drizzle with some olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
  • Season the chicken thighs well with sea salt and freshly cracked pepper, to taste. Spoon a little bit of maple mustard sauce over each piece of chicken then brush the sauce to coat each piece. Reserve the remaining for later.
  • Carefully remove pan from oven (remember, it's very HOT), and add chicken thighs, skin side down, to the pan.
  • Spread the baby potatoes, butternut squash, and shallots in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won't roast well.
  • Place the hot baking sheet to hot oven and bake for 18-20 minutes.
  • Meanwhile, place the green beans in the same bowl that you used for the other veggies.
  • Drizzle with some olive oil then season well with sea salt, freshly cracked pepper, to taste. Toss to coat evenly.
  • After 18-20 minutes, flip chicken over then add the green beans to the baking sheet.
  • Return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees.
  • Remove from the oven and brush chicken with reserved maple mustard sauce.
  • Serve with the roasted veggies. Enjoy.