Go Back
–+ servings
Harvest Sheet Pan Chicken with Maple-Mustard Sauce

Juicy Harvest Sheet Pan Chicken with Maple-Mustard Sauce

This Harvest Sheet Pan Chicken with Maple-Mustard Sauce is a simple, hearty dish celebrating fall flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Choose firm, fresh breasts for optimal roasting.
For the Vegetables
  • 2 cups Carrots Adds sweetness and texture.
  • 2 cups Brussels Sprouts Provides earthy flavor.
  • 1 piece Red Onion Contributes sweetness; add later in cooking.
For the Sauce
  • ½ cup Mayonnaise Use a vegan mayo for dairy-free.
  • 1 tablespoon Dijon Mustard Offers tang and depth.
  • ¼ cup Pure Maple Syrup Brings sweetness.
  • 2 tablespoons Coconut Aminos Adds umami flavor.
  • 1 teaspoon Oregano Season the sauce.
  • 1 teaspoon Onion Powder Enhances flavor.
For Extra Flavor
  • 1 teaspoon Cumin Enhance complexity.
  • 1 teaspoon Cinnamon Enhance complexity.
  • 1 teaspoon Ginger Enhance complexity.

Equipment

  • large rimmed baking sheet
  • medium bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and place a large rimmed baking sheet in the oven to warm up.
  2. Wash and chop your carrots and Brussels sprouts into bite-sized pieces. Toss them with olive oil, salt, and pepper in a large bowl.
  3. Remove the preheated baking sheet and spread the seasoned carrots and Brussels sprouts. Roast for 15 minutes, stirring halfway through.
  4. Combine spices with olive oil to create a rub for the chicken. Pat the chicken dry and rub the spice mixture on both sides.
  5. After roasting, stir the vegetables, create spaces for chicken breasts, and add sliced red onion on top.
  6. Return the pan to the oven and bake for 10-15 minutes until the chicken reaches 165°F and the veggies are tender.
  7. In a bowl, whisk together mayonnaise, Dijon mustard, pure maple syrup, coconut aminos, oregano, and onion powder until smooth.
  8. Once cooked, remove the baking sheet and plate the chicken alongside the veggies. Drizzle the warm maple-mustard sauce over the dish.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 700IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Feel free to substitute seasonal vegetables and adjust spices according to taste.

Tried this recipe?

Let us know how it was!