Say hello to Fall with this easy sheet pan meal that features maple mustard marinaded chicken thighs, butternut squash, Brussels sprouts, apple and turkey bacon. It’s delicious, healthy and clean up is a breeze!
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One pan meals are the absolute best life savers for busy weeknights, especially around back to school time and the holidays. I I promise this sheet pan maple mustard chicken will be your new go-to autumn family meal.
This one pan fall dinner features skin-on bone-in chicken thighs that are marinated in a creamy and flavorful maple mustard marinade. This chicken turns out crispy on the outside and juicy on the inside.
The chicken is accompanied by Brussel sprouts, butternut squash, apple and turkey bacon. The Brussels sprouts and turkey bacon get extra crispy and the butternut squash and apple become perfectly tender.
All the fall flavors in this dish compliment each other perfectly. This sheet pan meal is perfect for a family of four, or for meal prep for the week.
Possibly the best part about this recipe is that clean up is a breeze. Just one pan to wash and you’re on your way to enjoying everything that the beautiful season of Fall has to offer.
Ingredient Notes
Chicken thighs: skin on, bone-in chicken thighs soak up all the maple mustard marinade flavors and turn out crispy on the outside and super juicy on the inside.
Butternut squash: the best fall starch and it compliments all the flavors in this meal.
Brussels Sprouts: the best fall vegetable; they get extra crispy!
Apple: use a firm apple for this recipe, such as a fuji or gala.
Turkey bacon: I love the flavor of turkey bacon in this recipe but you can also use regular bacon.
Marinade: the delicious chicken marinade is made with maple syrup, dijon mustard, stone ground mustard, garlic, salt and pepper
Equipment
Large sheet pan
Two mixing bowls
Cutting board and knife
Measuring cups and spoons
Instructions
Marinate the chicken
In a mixing bowl, combine maple syrup, dijon mustard, stone ground mustard, garlic, salt and pepper. Submerge chicken thighs into marinade, ensuring that they are covered.
Cover bowl with plastic wrap and place in the refrigerator. Marinate for at least 2 hours.
Assemble
Preheat oven to 425°F and line a large baking sheet with parchment paper. Add butternut squash and Brussels sprouts.
Drizzle with olive oil and season with thyme, rosemary, salt and pepper. Toss butternut squash and Brussels sprouts so they are evenly coated and spread out into an even layer.
Add marinaded chicken thighs to the baking sheet and sprinkle chopped bacon evenly over everything.
Bake
Bake for 25 minutes, then remove baking sheet from the oven to give the veggies a toss and to add the apples.
Bake for an additional 10-15 minutes, or until the internal temperature of the chicken reaches 165°F.
Switch oven to broil and broil on high for 2-3 minutes, or until the chicken and edges of the veggies brown slightly.
Tips
Cut butternut squash, Brussels sprouts and apple into same-sized pieces so you can get everything in one bite.
Precut veggies up to two days ahead of time to save time when it’s time to cook.
Brush leftover marinade onto the chicken when you add the apples to the pan.
Check that the chicken is done by inserting a thermometer near the bone and ensuring it reaches a temperature of 165°F.
FAQ
How do I store leftovers?
Store the chicken and veggies/apples in separate air tight containers in the fridge for up to 4 days.
How to reheat leftovers?
Preheat oven to 400°F. Place leftovers on a parchment lined baking sheet. Cook until warmed through and broil for the last 1 to 2 minutes to regain crispiness.
Can I freeze this?
Yes, I recommend freezing everything before cooking. You can combine the chicken and marinade ingredients in a gallon size plastic freezer bag. Rotate the chicken a little to get it completely coated in marinade and then pop in the freezer.
Store cut up Brussels sprouts, butternut squash, apple and turkey bacon in a separate freezer bag.
A day before you are ready to cook this recipe, place both bags in the refrigerator to thaw. Proceed with assembly and cooking instructions above.
Substitutions
Chicken thighs: you can use chicken breasts. They won’t turn out as juicy as the chicken thighs, but are a healthier alternative.
Butternut squash: sweet potatoes would also work in place of butternut squash (or do a combo of both).
Turkey bacon: regular bacon would work as well.
More Fall Recipes
- Dairy Free Sweet Potato Chowder
- Butternut Squash Lasagna
- Vegan Butternut Squash Mac and Cheese
- Maple Roasted Sweet Potatoes
- Autumn Chicken Salad
Sheet Pan Maple Mustard Chicken
Ingredients
- 4 bone-in skin-on chicken thighs
- 3 cups diced butternut squash
- 3 cups Brussels sprouts halved
- 1 1/2 apples diced
- 4 slices turkey bacon
- 2 tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
Marinade
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup stone ground mustard
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a mixing bowl, combine maple syrup, dijon mustard, stone ground mustard, garlic, salt and pepper. Submerge chicken thighs into marinade, ensuring that they are covered. Cover bowl with plastic wrap and place in the refrigerator. Marinate for at least 2 hours.
- Preheat oven to 425°F and line a large baking sheet with parchment paper. Add butternut squash and Brussels sprouts. Drizzle with olive oil and season with thyme, rosemary, salt and pepper. Toss butternut squash and Brussels sprouts so they are evenly coated and spread out into an even layer.
- Add marinaded chicken thighs to the baking sheet and sprinkle chopped bacon evenly over everything.
- Bake for 25 minutes, then remove baking sheet from the oven to give the veggies a toss and to add the apples.
- Bake for an additional 10-15 minutes, or until the internal temperature of the chicken reaches 165°F. Switch oven to broil and broil on high for 2-3 minutes, or until the chicken and edges of the veggies brown slightly.
This was fantastic! Came together so quickly, tasted great, and was the perfect fall dinner!
I am so happy to hear you enjoyed it, Danielle!!