Sheet Pan Maple Mustard Chicken with Squash and Brussels Sprouts

Confession time.


I was ravenous as I pulled this dish out of the oven and immediately after taking these photos (which were taken in very poor lighting), like in the time it took bachelor nick to kiss a girl on national television in front of the 24 other girls he’s dating, I forked into it. I would’ve feared for the life of the person who tried to stop me.

Which is my twisted way of saying, this dish is good. and not just delicious and satisfying good – but lazy person good. and I mean, isn’t that the dream? That something amazing (and dare I say, impressive?) comes from being super lazy.

And here’s the hooker – the one that’ll have you singing my boys, the backstreet ones (I don’t care who you are, where you’re from, what you did, as long as you love meeeeee) – this recipe is healthy.

Just call me the dream maker.


So let’s recap here (am I starting to sound like a used car salesman yet, huh, huh?)

–          It’s healthy

–          It’s ON ONE PAN


–          You can eat it straight off the pan standing up in your kitchen wearing a pair of baggy 2009 gap sweatpants and a scrunchie and I won’t judge you. even though I would never, ever do that. Nopeeeeee.


You can also customizing this dish for whatever you fancy. You could toss some smoked paprika on those bad boy butternut squash slices. Dress up those sprouts with a little balsamic glaze if you please. Get wiggy with it.

And then report back and tell me how much better yours was than mine so I can make it all over again.


Sheet Pan Roasted Maple Mustard Chicken with Vegetables
Save Recipe


  • 1 tablespoon Dijon Mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh chopped sage (optional but recommend)
  • 4 chicken breasts (or you could do chicken thighs, i have half a chicken laying around so i threw that in)
  • 3 cups butternut squash (more or less is fine too), dived
  • 2 to 3 cups of Brussels sprouts, halved
  • 1/3 red onion, sliced
  • 1 tablespoon + 2 tablespoons olive oil
  • kosher salt and fresh ground pepper, to taste


  1. Preheat the oven to 425, and place a cookie sheet in the oven while you preheat that you'll use.
  2. Combine sage, mustard, and syrup in a small bowl, then brush evenly over chicken. season with salt and pepper.
  3. Remove pan from oven and add chicken to pan. Bake for about 20 minutes, then remove from pan and discard any juices.
  4. Meanwhile, in a bowl add the butternut squash and brussels sprouts. toss with 2 tablespoons olive oil, salt and pepper.
  5. When you remove chicken from oven, spread veggies in an even layer around chicken on the pan.
  6. Bake for an additional 15 to 20 minutes until chicken is cooked through.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>