Okay, friends, let’s talk dinner… but EASY dinner. I’m *always* on the hunt for those recipes that don’t leave me with a mountain of dishes, and this sheet pan maple mustard roasted chicken is a total winner in my book. Seriously, who has time to scrub pots and pans all night? Not me! The beauty of this recipe? It’s all done on one sheet pan. Yep, chicken and veggies, roasting together in perfect harmony covered in my amazing maple mustard glaze! This *Sheet Pan Maple Mustard Roasted Chicken* recipe is truly one of my favorites. I’ve been making it for years and it’s always a hit!

I started messing around with sheet pan dinners when my kiddos were little… I needed something quick and healthy, and that didn’t require a culinary degree (because, let’s be honest, I was usually running on fumes!). That’s how this magic happened. The maple mustard combo? Total game changer. It’s sweet, tangy, and just plain yummy. Plus, the carrots and brussels sprouts get all caramelized and perfect. Even the kiddos ate their veggies!! You gotta try it!

Why You’ll Love This Sheet Pan Maple Mustard Roasted Chicken

Okay, so why should you make this recipe? Let me tell you!

Super Easy Prep: Just toss everything on a sheet pan and bake. Seriously, it’s *that* easy!
Minimal Cleanup: One pan = happy cook! Spend less time scrubbing and more time relaxing.
Insanely Delicious: That maple mustard glaze? Wow! The flavor combo is seriously addictive.
Healthy-ish: Chicken and veggies? It’s a balanced meal you can feel good about.

Ingredients for Sheet Pan Maple Mustard Roasted Chicken

Alright, let’s gather our goodies! Here’s what you’ll need for this ridiculously easy and tasty Sheet Pan Maple Mustard Roasted Chicken:

1 whole chicken, about 4 pounds
1 pound Brussels sprouts, trimmed and halved
1 pound carrots, peeled and chopped
1/4 cup olive oil
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

That’s it! See? Nothing too crazy. Now, let’s get cooking!

How to Make Sheet Pan Maple Mustard Roasted Chicken

Okay, gather ’round, let’s get this show on the road! This Sheet Pan Maple Mustard Roasted Chicken is so simple, you’ll be amazed. Trust me!

Preheat the oven: Crank that oven up to 400°F (200°C). Seriously, don’t skip this step! A hot oven is key for crispy chicken and tender veggies.
Prep the veggies: Grab a big bowl (the same one you used for the veggies!) and toss those Brussels sprouts and carrots with 2 tablespoons of olive oil, salt, and pepper. Get ’em nice and coated!
Spread ’em out: Lay those veggies in a single layer on your trusty sheet pan. Don’t overcrowd the pan, or they’ll steam instead of roast. Nobody wants soggy veggies!
Mix the glaze: In a small bowl (less dishes, yay!), whisk together the maple syrup, Dijon mustard, apple cider vinegar, thyme, and the remaining olive oil. Mmm, that smells amazing already!
Place the chicken: Plop that whole chicken right on top of the veggies. Don’t worry if it covers some of them—they’ll still cook up nicely.
Glaze it up: Now for the fun part! Brush that chicken *generously* with the maple mustard glaze. Make sure you get every nook and cranny. I usually save a little bit and brush it on again halfway through cooking, yum!
Roast away: Pop that sheet pan into the preheated oven and roast for 60-75 minutes. Now, this is important: the chicken needs to reach an internal temperature of 165°F (74°C). Use a meat thermometer to be sure. (And careful—it splatters a little!)
Rest and carve: Once the chicken is cooked through, let it rest for 10 minutes before carving. This helps the juices redistribute, so you end up with a super moist bird. Then, carve it up and serve those gorgeous veggies alongside. Enjoy!

Tips for the Best Sheet Pan Maple Mustard Roasted Chicken

Want to take your Sheet Pan Maple Mustard Roasted Chicken from good to *amazing*? Here are my super-secret (okay, not really secret) tips:

Crispy skin is key: Pat the chicken dry with paper towels before adding the glaze. This helps the skin get extra crispy in the oven.
Don’t overcrowd: Make sure your veggies are in a single layer. If the pan’s too crowded, they’ll steam and get soggy (bleh!). Use 2 sheet pans if you have to!
Basting is your friend: Baste the chicken with the pan juices a couple of times during cooking. I told you I saved some of the glaze! This adds flavor and keeps everything moist.
Check the temp! A meat thermometer is your best friend. Make sure that bird is 165°F (74°C) to prevent any food poisoning scares. Safety first, always!

Ingredient Notes and Substitutions for Sheet Pan Maple Mustard Roasted Chicken

Let’s talk ingredients! The beauty of this Sheet Pan Maple Mustard Roasted Chicken is that you can totally adapt it to your tastes and what you have on hand. Don’t be afraid to experiment!

Maple Syrup: I love using a good, dark amber maple syrup for the best flavor. But hey, if you only have light syrup, that’s totally fine too! You could even use honey in a pinch, but it will change the flavor a bit.
Dijon Mustard: I’m a Dijon girl through and through. But you could sub with whole grain mustard for a bit of texture or even a smooth brown mustard if that’s all you have!
Veggies: Not a Brussels sprouts fan? No worries! Broccoli, potatoes (especially sweet potatoes!), or even green beans would be delish.

Serving Suggestions for Sheet Pan Maple Mustard Roasted Chicken

Okay, so you’ve got this amazing Sheet Pan Maple Mustard Roasted Chicken… what do you serve with it? Well, the possibilities are endless! But here are a few of my go-to favorites:

A simple green salad adds a fresh, crisp contrast to the richness of the chicken and veggies. I like a vinaigrette for extra zing!
Quinoa or rice are always solid options for soaking up all those delicious pan juices. Trust me, you don’t want to waste a drop!
Roasted sweet potatoes would pair perfectly for a real cozy meal. You could even toss them on the sheet pan in the last 20 minutes of cooking if you have room!

Frequently Asked Questions About Sheet Pan Maple Mustard Roasted Chicken

Got questions? I’ve got answers! Here are some of the most common questions I get asked about this Sheet Pan Maple Mustard Roasted Chicken:

Can I use chicken pieces instead of a whole chicken?

Totally! If you’re not feeling a whole chicken, chicken pieces work great. Just keep an eye on the cooking time as they’ll cook faster. Bone-in, skin-on thighs are always a winner, and chicken breasts work too — just make sure not to overcook them. They get dry real fast.

How do I prevent the vegetables from getting soggy?

Ah, soggy veggies… the bane of every sheet pan dinner! The key is not to overcrowd the pan, as you read earlier. Seriously! Give those veggies some room to breathe so they can roast, not steam. Also, tossing them with enough olive oil helps ’em crisp up.

Can I make this ahead of time?

You can prep some of the components ahead of time, sure! Whisk together the maple mustard glaze and chop the veggies. But I wouldn’t recommend roasting the chicken and veggies completely ahead of time, as they’re best served fresh. Nobody likes reheated chicken skin, trust me!

Can I use frozen vegetables?

I wouldn’t. Frozen vegetables contain too much moisture and will ruin the crispy texture you are aiming for in this recipe. Stick with fresh!

Estimated Nutritional Information for Sheet Pan Maple Mustard Roasted Chicken

Just a quick little note: the nutritional info below is an *estimate*, okay? It can totally vary depending on the exact ingredients you use (brands, cuts of chicken, etc.). So, don’t take it as gospel! Just a general guideline. Enjoy!

Enjoy Your Sheet Pan Maple Mustard Roasted Chicken!

Alright, my friends, that’s it! I truly hope you give this Sheet Pan Maple Mustard Roasted Chicken a try. It’s one of those recipes that just makes life a little easier (and tastier!).

If you do make it, please, *please* leave a comment and let me know what you think! And hey, a 5-star rating would make my day! Share your masterpiece on social media, too – I’d love to see it! Happy cooking!