Sheet pan dinners are so versatile, you can combine so many different proteins and veggies with all sorts of sauces and seasonings. You can basically make any cuisine on a sheet pan. My latest sheet pan dinner creation is this Maple Mustard Sheet Pan Chicken. The sweet and savory combination of the maple syrup and Dijon mustard gives the chicken and veggies a delightful burst of flavor. This meal is perfect for a weeknight meal.
For this recipe, I used boneless skinless chicken thighs because it was what I had on hand at the time. You could use bone-in chicken thighs or drumsticks but I would suggest using larger potato chunks (maybe full sized red potatoes instead of the baby ones) and increasing the cook time by at least 15 minutes. I would also make sure to trim up excess skin so that the dish doesn’t get too fatty or greasy. You could also use some other root vegetables like yams, sweet potatoes, or parsnips.
I always try minimize clean-up when I cook, so I almost always cover my sheet pan with parchment paper. I like to make sure that I have about an inch overlap on each side to ensure that the juices don’t just seep in on the sides. This makes clean-up so much faster and prolongs the life of your sheet pan. I get the extra wide parchment paper from Costco, it works great with my sheet pans.
This is another pretty hearty meal that might not need any type of side. I did make some cheddar bay biscuits to go with, you could do a crescent roll too. A nice green salad would go well with this or maybe some corn.
Now Let’s Get Cookin’!
Maple Mustard Sheet Pan Chicken
Ingredients
- 1 lb Baby Potatoes halved
- ½ Yellow Onion chopped
- 4 Large Carrots chopped
- 2 lb Chicken Thighs boneless, skinless
Maple Mustard Sauce
- ½ cup Butter
- ½ cup Maple Syrup
- ½ cup Dijon Mustard
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Tarragon
Instructions
- Preheat oven to 350degF.
- In a sauce pan over medium heat, melt butter. Then add remaining sauce ingredients and stir to combine. Reduce to medium-low and let simmer while arranging the sheet pan.
- Cover a large sheet pan with parchment paper. Arrange chicken thighs evenly spaced around sheet pan. Fill in voids with carrots, onions and potatoes. (Entire sheet pan should be covered).
- Pour sauce over sheet pan, paying extra attention to pieces of chicken. Place in oven and bake for 45 minutes. Let cook for at least 5 minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Looks yummy!! Thanks so much for linking up at the 25 and Done Link Party 8! 25 entries in 25 hours!! Shared on Fb, Pn, and Tw.
This is awesome. I would love it if you would share this on The Fabulous Friday Link Party this Friday. https://www.peacockridgefarm.com/category/fabulous-friday-link-party/
Hugs to you.
This sounds so wonderfully easy–to make and clean up. Just wondering if I could cut back on butter (less rich?) and raise oven temp (crisper looking chicken?). have you fiddled with either of these parts of the recipe?
I used the extra butter because I removed the chicken skin, but you could certainly use less. For the temp, I would maybe raise it in the last 10 minutes, so the veggies stay soft as apposed to ending up more crunchy.