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Sheet Pan Maple Mustard Chicken with Fall Vegetables

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A one-pan fall dinner featuring juicy chicken breasts, roasted Brussels sprouts, sweet delicata squash, and tart cranberries, all glazed with a tangy-sweet maple mustard sauce for a flavorful and colorful seasonal meal.

Ingredients

1 1/4 pounds chicken breast

12 ounces Brussels sprouts, trimmed and halved

1 pound delicata squash, sliced into rings, seeds removed

1/2 cup fresh or frozen cranberries

2 tablespoons Dijon mustard

1 tablespoon minced garlic

1 tablespoon maple syrup

1 tablespoon apple cider

1/2 tablespoon minced fresh rosemary, plus more for roasting

Salt and pepper, to taste

Olive oil, optional (for drizzling on vegetables)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a small bowl, whisk together Dijon mustard, garlic, maple syrup, apple cider, rosemary, salt, and pepper.
  3. Place chicken breasts on the baking sheet and brush generously with half of the glaze.
  4. Arrange Brussels sprouts, delicata squash, and cranberries around the chicken. Drizzle with olive oil if desired, season with salt and pepper, and sprinkle with extra rosemary.
  5. Roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  6. Brush the chicken with the remaining glaze before serving.

Notes

Swap chicken breasts with thighs for juicier meat.

Use butternut or acorn squash as substitutes for delicata.

Add sliced apples or pears for extra sweetness.

Honey can replace maple syrup for a different glaze flavor.

Top with toasted nuts like pecans or walnuts for added crunch.

Nutrition

Find it online: https://justsosavory.com/sheet-pan-maple-mustard-chicken-with-fall-vegetables/