A Cozy Fall Dinner That Practically Cooks Itself

When the weather starts to cool down, all I want is something warm, flavorful, and easy to make after a long day. That’s exactly what this Maple Mustard Sheet-Pan Chicken & Autumn Veggies recipe delivers. It’s a one-pan wonder that fills your kitchen with cozy fall aromas — a mix of maple sweetness, tangy mustard, and roasted veggies that taste like pure comfort. The best part? Everything cooks together in one pan, so cleanup is a breeze. You get that Sunday-dinner vibe without the effort!

Why You’ll Love It

Honestly, this recipe is one of those that makes you look like you spent hours in the kitchen — but it only takes about 15 minutes of prep. I love how the veggies caramelize in the oven while the chicken becomes tender and juicy under that golden maple mustard glaze. It’s sweet, savory, tangy, and perfectly balanced. You can make it for a weeknight dinner or serve it up to guests and everyone will be asking for seconds.

Nutritional Benefits That Make You Feel Good

This dish isn’t just delicious — it’s loaded with nutrients that your body will thank you for. The chicken gives you a great source of lean protein to keep you full and energized. The sweet potatoes are rich in beta-carotene and fiber, while Brussels sprouts bring in vitamin C and antioxidants. Even the maple syrup, when used in moderation, provides a natural sweetness with trace minerals like zinc and manganese. It’s one of those meals that feels indulgent but is secretly wholesome.

Adaptable Variations to Fit Your Taste

• Make It Vegetarian: Swap the chicken for chickpeas or tofu. Toss them in the same maple mustard sauce and roast — they’ll get crispy and flavorful.
• For a Little Heat: Add a pinch of crushed red pepper flakes or a dash of cayenne to the glaze for a sweet-spicy combo.
• Different Veggies, Same Magic: Try adding carrots, parsnips, or cauliflower — they roast beautifully and soak up the sauce.
• Low-Sugar Option: Replace maple syrup with a touch of honey or even sugar-free syrup if you’re watching carbs.

Maple Mustard Sheet-Pan Chicken & Autumn Veggies Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and cubed
• 1 red onion, sliced into wedges
• 1 apple, sliced (optional but adds a lovely fall twist)

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, olive oil, apple cider vinegar, salt, and pepper. This is your golden, glossy glaze.
3. Place the chicken pieces on the sheet pan. Add the Brussels sprouts, sweet potatoes, onion, and apple slices around them.
4. Drizzle about two-thirds of the maple mustard glaze over everything and toss the veggies gently to coat. Leave a little glaze for basting later.
5. Roast for about 25 minutes, then brush the remaining glaze over the chicken and give the veggies a stir.
6. Continue roasting for another 15–20 minutes, or until the chicken is fully cooked (165°F internal temperature) and everything is caramelized and golden.
7. Remove from the oven, let it rest for a few minutes, and get ready for the coziest dinner you’ve had all season!

Helpful Tips for Perfect Results

• Don’t overcrowd the pan! Give the ingredients some breathing room so they roast instead of steam.
• Use real maple syrup. It makes a huge difference in flavor compared to artificial syrup.
• Meal prep win: This recipe reheats beautifully for lunch the next day — just pop it into an airtight container and store in the fridge for up to 4 days.
• Want extra crispy veggies? Roast them on a separate sheet pan for the last 10 minutes for more caramelization.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs? Yes! Just keep an eye on the cooking time — breasts can cook faster, so start checking around the 25-minute mark.
2. Can I make this ahead of time? Definitely. You can prep the sauce and chop the veggies in advance, then assemble everything right before roasting.
3. Is it okay to use frozen veggies? You can, but fresh gives better texture. If using frozen, thaw and pat dry before roasting to avoid sogginess.
4. What can I serve with it? It’s a full meal on its own, but a side of quinoa, brown rice, or crusty bread makes it even more filling.

Let’s Stay Connected

I hope you give this Maple Mustard Sheet-Pan Chicken & Autumn Veggies a try — it’s one of those recipes that makes your kitchen smell like fall and your heart feel happy. If you make it, snap a photo and tag me on Pinterest! I’d love to see your version and maybe even share it. Let’s keep cooking together and filling our homes with cozy, delicious meals that make every night feel special. 🍁🍗✨