Name: Sheet Pan Maple Dijon Chicken with Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 lb boneless skinless chicken breasts (about 4 pieces; thighs work too); 1 lb sweet potatoes (about 2 medium, cut into 1-inch cubes); 1 lb Brussels sprouts (trimmed and halved); 2 tbsp olive oil (divided); 2 tbsp pure maple syrup; 2 tbsp Dijon mustard; 2 cloves garlic (minced); 1 tsp dried rosemary (or 1 tbsp fresh thyme); 1/2 tsp kosher salt (divided); 1/4 tsp black pepper (divided)

Some nights call for a dinner that practically cooks itself, and this sheet pan maple Dijon chicken with sweet potatoes and Brussels sprouts is exactly that. Everything roasts together on one pan, the glaze turns sticky and golden, and the vegetables caramelize at the edges while you get on with your evening. It is ready in about 50 minutes, most of it hands-off, and it tastes like a cozy fall evening, even on a busy Tuesday.

Why You’ll Love This Sheet Pan Chicken Dinner

This is comfort food that happens to be simple. Here is why it earns a spot in your regular rotation:

One pan, one oven, almost no cleanup. The parchment liner does the hard work.
The maple-Dijon glaze is sweet, tangy and a little garlicky, which makes plain chicken taste special.
The sweet potatoes and Brussels sprouts roast right alongside the chicken and soak up all those sticky pan juices.
It comes together with pantry staples and no cream or cheese, so it stays light while still feeling like a real dinner.

It is the kind of easy weeknight chicken recipe you will keep coming back to, simple enough for a Monday and good enough for guests.

Ingredient Notes and Easy Swaps

Most of these ingredients are probably in your kitchen already, and the swaps are forgiving.

Chicken: 1.5 pounds of boneless skinless chicken breasts, about 4 pieces. Boneless thighs work beautifully too, since they stay juicy and can handle the full roasting time.
Sweet potatoes: about 2 medium sweet potatoes, cut into 1-inch cubes so they cook through at the same rate as everything else.
Brussels sprouts: 1 pound, trimmed and halved. Not a fan? Broccoli florets or cubed butternut squash are lovely here.
Maple syrup: use pure maple syrup, not pancake syrup, for that warm fall flavor.
Dijon mustard: it balances the sweetness and helps the glaze cling to the chicken.
Seasonings: garlic, dried rosemary (or fresh thyme), kosher salt and black pepper, divided between the vegetables and the chicken.

Tips for the Best Results

A few small moves make the difference between good and memorable here.

Preheat the oven fully to 425°F. A hot oven is what gives you golden chicken and caramelized edges.
Use a large rimmed baking sheet lined with parchment. If the pan is too crowded, the vegetables steam instead of roast.
Cut everything to a similar size and spread the vegetables in a single layer with their cut sides down.
Give the vegetables a 15-minute head start, then push them to the edges and nestle the chicken into the center.
Pat the chicken dry and brush the maple-Dijon glaze on generously. A pastry brush gets into every corner.
Roast 15 to 18 minutes more, until the chicken reaches 165°F in the center and the vegetables are tender and caramelized.
For extra color, broil 1 to 2 minutes at the end, watching closely so the glaze does not burn.
Rest the chicken 5 minutes, then slice it and spoon the pan juices over the vegetables before serving.

Storing, Meal Prep and Serving Ideas

Leftovers keep beautifully, which makes this a great cook-once, eat-twice dinner.

Store in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently at 350°F or in the microwave until warmed through.
For meal prep, whisk the glaze and chop the vegetables up to 2 days ahead, then roast on the night you want it.
Serve over fluffy rice, quinoa or a bed of greens to catch every drop of the glaze.
A squeeze of lemon or an extra drizzle of maple-Dijon perks up the leftovers nicely.
It also makes a great grain bowl with farro or brown rice and a handful of fresh herbs.