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Why You’ll Love This Recipe

• Ultimate weeknight dinner: It seems like my weeks are getting busier and busier, no matter what time of year! When I’m looking for something delish and satisfying, but I know I don’t have a lot of time, maple Dijon chicken is my go-to.
• This also makes for a fabulous meal prep for the week! I love making things ahead to have on hand for a quick lunch and dinner. This one gets even better over time as the flavors sit and marinate.
• Easy recipe: All you need to do is slice everything, add to a mixing bowl, toss with the maple Dijon sauce, and bake. So simple and quick, and perfect for those of you who, like me, can’t stand a sink full of dishes.

Ingredients and Substitutions

These are the main ingredients and substitutions for baked Dijon chicken. Scroll down to the recipe card for a full list of ingredients and instructions.

Chicken Thighs: Choose boneless, skinless chicken thighs to make things easy. You’ll have to cut them into 1-inch pieces. Can also use chicken breast if that’s more your jam!

Garlic: I add 2 heads of garlic directly to the sheet pan while the other ingredients roast. Then, I squeeze all of that roasted garlic goodness over the whole thing before serving.

Vegetables: I used bell pepper, red onion, and some mini potatoes for my veggies for my maple Dijon sheet pan chicken! You can use the same, or feel free to adjust to suit your preferences.

Oil: Avocado or olive oil would work.

Dijon Mustard: Try to grab a high-quality Dijon mustard that’s a little spicy for the best flavor! Trader Joe’s has a good one.

Maple Syrup: For a touch of sweetness — it balances out the mustard and also caramelizes when roasted. YUM.

Seasonings: A simple combination of salt, pepper, dried oregano, dried thyme, and fresh thyme for a garnish is all you need.

How to Make Maple Dijon Chicken

Add the oil, Dijon mustard, maple syrup, and seasonings in a small bowl and whisk to combine.

Combine the chicken thighs and vegetables in a large bowl, then toss with the Dijon sauce to coat evenly.

Place the maple Dijon chicken and vegetables in an even layer on a baking sheet. Add the garlic heads and drizzle with oil. Bake for 25 minutes, serve, and enjoy!

Tips and Tricks

• Bake in a single layer: Don’t overcrowd your baking sheet or the chicken and vegetables will end up steaming instead of roasting! 
• Toss well to coat: You want to get that tasty sauce in all of the nooks and crannies! Make sure the chicken and vegetable pieces are well-coated in the maple Dijon sauce before adding them to the sheet.
• Check the internal temp: Chicken can go from perfectly cooked to overly dry in a matter of minutes (I’ve learned this the hard way… anyone else?), so use a meat thermometer for the best results. The temperature needs to reach at least 165 degrees F.

How to Serve and Store Maple Dijon Chicken Thighs

When the maple Dijon chicken is baked to perfection, garnish with fresh thyme. I like to serve it over a bed of arugula or rice, but you can enjoy it as is!

You can store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, pop them back in the oven, covered with foil, and heat at 350 degrees F until warmed through. You could also simply reheat baked Dijon chicken in 30-second bursts in the microwave.

Taste And Texture

My maple Dijon chicken thighs are such a tasty mixture of sweet and savory flavors! The ample syrup in particular caramelizes as it roasts, and the Dijon mustard adds tang. The chicken bakes up tender, while the onions, bell peppers, and potatoes stay tender-crisp. Paired with fresh arugula, it’s super satisfying for dinner.

Other Recipes You May Like:

• Crockpot Marry Me Chicken
• Ground Chicken Bolognese
• Healthy Cashew Chicken Stir Fry
• One Pan Chicken and Mushrooms

If you make these Maple Dijon Chicken thighs and Vegetables, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!

Pin Print

Maple Dijon Chicken and Vegetables

5 from 1 rating

Hannah Kling

When you only have 30 minutes to make dinner, make my one-pan Maple Dijon Chicken and veggies! It’s perfect for the whole family and requires minimal effort — and dishes.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients  

1x2x3x

• 2 heads of garlic
• 1.5 pounds boneless skinless chicken thighs
• 1 bell peppers (any color)
• 1 red onion (cut into wedges)
• 1 cup mini potatoes (cut halved)
• ¼ cup avocado oil (or olive oil)
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• ½ tsp salt
• ½ tsp pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• Fresh thyme (for garnish)

Instructions

• Heat oven to 425F, coat a large rimmed baking dish with cooking oil or spray. Cut off and discard the tops of each garlic head, exposing the cloves. 
• In a small bowl, whisk together the oil, dijon mustard, maple syrup, salt, pepper, oregano and thyme. Set aside. 
• In a large bowl, combine chicken thighs, bell peppers, red onion and mini potatoes. Pour sauce over and toss really well. 
• Spread mixture to the baking dish, add in the garlic head and drizzle each one with a tbsp of oil. 
• Bake for 25 minutes or until the internal temperature reads 165F.
• Garnish with fresh thyme and serve over arugula, rice or enjoy as is.

Notes

• Bake in a single layer: Don’t overcrowd your baking sheet or the chicken and vegetables will end up steaming instead of roasting! 

• Toss well to coat: You want to get that tasty sauce in all of the nooks and crannies! Make sure the chicken and vegetable pieces are well-coated in the maple Dijon sauce before adding them to the sheet.
• Check the internal temp: Chicken can go from perfectly cooked to overly dry in a matter of minutes (I’ve learned this the hard way… anyone else?), so use a meat thermometer for the best results. The temperature needs to reach at least 165 degrees F.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!