There's something about those cozy autumn flavors mingling that's just irresistible. This Harvest Sheet Pan Chicken with Maple-Dijon Recipe brings that perfect warmth with sweet, spicy, and savory notes all in one easy-to-love meal. It's a one-pan wonder that fills your kitchen with amazing aromas and your table with vibrant, comforting food.

The image shows a large baking tray filled with four dark brown roasted pieces of meat, each drizzled with a light beige creamy sauce. Around the meat are charred, bright orange carrot chunks and halved Brussels sprouts, some with green and brown caramelized edges. Thin white and light purple onion slices are scattered over everything. Small green herb leaves are sprinkled on top, adding a fresh look. The tray sits on a white marbled surface with a gray and white striped cloth peeking from beneath. A silver spoon rests in the corner of the tray, and a small glass container of the same creamy sauce is visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Harvest Sheet Pan Chicken with Maple-Dijon Recipe
Top Tip
How to Serve Harvest Sheet Pan Chicken with Maple-Dijon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Harvest Sheet Pan Chicken with Maple-Dijon Recipe

Why You'll Love This Recipe

I still remember the first time I made this Harvest Sheet Pan Chicken with Maple-Dijon Recipe — how effortless it was to toss everything on one pan and let the oven do its magic. The balance of spices with the maple-mustard sauce? Pure perfection every time, and yes, it impresses anyone I serve it to.

Simple Cleanup: Thanks to the sheet pan method, you spend more time savoring your meal and less time scrubbing pans.
Vibrant Veggies: Brussels sprouts and carrots roast beautifully alongside the chicken, absorbing all the flavors.
Flavor Packed: That maple-Dijon dressing adds a sweet, tangy zing that turns everyday chicken into something special.
Weeknight Friendly: It's easy to prep quickly, perfect for a nourishing meal after a busy day.

Ingredients & Why They Work

Each ingredient in this Harvest Sheet Pan Chicken with Maple-Dijon Recipe plays a special role in creating that balance of cozy autumn flavors with easy prep. Here's a quick rundown of why I love these ingredients and a few tips to get the best results.

Flat lay of four boneless, skinless chicken breasts with smooth pale skin, a small pile of bright orange carrots cut diagonally into chunky pieces, fresh green Brussels sprouts halved and quartered showing their leafy layers, half a medium red onion sliced into thin crescent rings displaying vibrant purple and white layers, a few whole brown eggs with clean shells, a small white ceramic bowl of golden avocado oil, a small white bowl filled with fine brown sugar crystals, separate small white bowls containing warm cinnamon powder, ground ginger powder, and ground cumin powder, a small white bowl of coarse black pepper, a small white bowl of fine salt, and a small white bowl holding a creamy mixture of mayonnaise, Dijon mustard, and a drizzle of pure maple syrup, all ingredients arranged symmetrically and proportionally with perfect balance on simple white ceramic dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: They cook evenly on the sheet pan and soak up the seasoning rub beautifully. Pat them dry to get a nice sear.
Carrots: Cut on the diagonal to speed up roasting and showcase their natural sweetness.
Brussels sprouts: Halved or quartered so they roast thoroughly and get those lovely crispy edges.
Red onion: Adds a touch of sharpness and softens as it roasts, blending perfectly with the other veggies.
Avocado or olive oil: Helps everything crisp up nicely and locks in flavors.
Brown sugar: Gives a hint of sweetness that plays wonderfully with the tangy Dijon mustard.
Ground cumin, cinnamon, and ginger: These spices layer warm, earthy, and slightly spicy notes, making the dish feel like fall on a plate.
Mayonnaise & Dijon mustard: Form the creamy base of your Maple-Dijon dressing; choose your favorite mustard variety for desired heat.
Pure maple syrup: A real game-changer—adds natural sweetness that complements the mustard’s tang.
Coconut aminos or low-sodium soy sauce: For depth and umami without overpowering sweetness.
Dried oregano and onion powder: Boost subtle herbs and savory notes in the dressing.
Salt and pepper: Don't skip on seasoning it well — it makes everything pop!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this Harvest Sheet Pan Chicken with Maple-Dijon Recipe is how flexible it is. Feel free to personalize it to your taste buds or pantry!

Variation: I sometimes swap Brussels sprouts for roasted cauliflower or sweet potatoes for a twist — both work beautifully and keep that harvest vibe.
Dietary tweak: Use a mayo made from olive oil or a vegan mayo, and swap chicken for plant-based “chicken” cutlets for a meatless version that still feels hearty.
Heat it up: Add a pinch of cayenne or crushed red pepper flakes to the spice rub if you like a little kick.

Step-by-Step: How I Make Harvest Sheet Pan Chicken with Maple-Dijon Recipe

A baking sheet filled with four browned meat pieces placed on a bed of roasted halved Brussels sprouts and large carrot chunks, all showing light charring. Thinly sliced raw onion rings are scattered evenly on top across the whole dish. The baking sheet sits on a white marbled surface with part of a striped cloth visible beneath. A small white bowl with a creamy white sauce is partially shown on the right side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat the Sheet Pan for Even Roasting

Start by placing a large rimmed baking sheet in your oven, then preheat the oven to 450℉. This little trick of preheating the sheet pan ensures your carrots and Brussels sprouts get that nice roasted edge instead of steaming. Just be careful when you remove the hot pan—always use an oven mitt!

Step 2: Prepare and Roast the Veggies

While the oven's heating, toss the carrots and Brussels sprouts in a bowl with a tablespoon of avocado or olive oil, plus a sprinkle of salt and pepper. Once the pan's hot, give it a quick spray with cooking spray and spread those veggies out in a single layer. Bake them for 15 minutes — this lets them start caramelizing and getting tender before adding the chicken.

Step 3: Mix the Spice Rub and Season the Chicken

While your veggies roast, combine brown sugar, ground cumin, cinnamon, ginger, salt, and pepper in a small bowl. Rub the chicken breasts lightly with the remaining teaspoon of oil, then generously coat them with your spice blend. The blend is what makes this chicken sing, so don’t be shy here.

Step 4: Add Chicken and Onion, Then Finish Roasting

Pull out the sheet pan after 15 minutes and stir the veggies around a bit. Make space and nestle your spice-coated chicken breasts in, then add the sliced red onion. Pop everything back into the oven and bake about 10 to 15 more minutes until the chicken registers 165℉ on a meat thermometer — safe and juicy.

Step 5: Whip Up the Maple-Dijon Sauce

This part is magic — mix mayonnaise, Dijon mustard, pure maple syrup, coconut aminos (or soy sauce), oregano, onion powder, salt, and pepper in a bowl. Give it a taste and tweak the seasoning to your liking. It’s creamy, tangy, and sweet all at once, perfect for dolloping over the chicken and veggies.

Step 6: Serve and Enjoy!

Plate your roast chicken and vegetables, then drizzle or serve the Maple-Dijon dressing on the side. The leftovers? I like to save the sauce separately to keep it fresh.

Top Tip

I’ve found that preheating the sheet pan is a game changer for roasting veggies evenly without sogginess. Plus, keeping an instant-read thermometer handy ensures your chicken is perfectly cooked every time — juicy and safe, not dry.

Preheat the Pan: Puts your chicken and veggies on the fast track to beautiful caramelization.
Pat Chicken Dry: Dry chicken skin or surfaces crisp up better and help the rub stick evenly.
Use a Meat Thermometer: This little tool saves so much guesswork—aim for 165℉ for juicy, done chicken.
Make the Sauce Ahead: The Maple-Dijon dressing tastes even better after a few hours in the fridge, so prep it early if you can.

How to Serve Harvest Sheet Pan Chicken with Maple-Dijon Recipe

Garnishes

I usually sprinkle chopped fresh parsley or thyme over the finished dish — it brightens everything up and adds just a hint of herbal freshness against the rich flavors. Sometimes I add a few toasted pecans for crunch and a nutty note that really compliments the maple syrup.

Side Dishes

This recipe pairs beautifully with a simple wild rice pilaf or buttery mashed potatoes. For a lighter side, a crisp green salad with apple slices and vinaigrette adds a fresh counterpoint. I've also served it with crusty bread to soak up every bit of that delightful Maple-Dijon sauce.

Creative Ways to Present

For special occasions, I sometimes serve this on a big wooden board surrounded by roasted veggies and small bowls of the sauce, letting everyone dig in family-style. It makes for a cozy, inviting meal perfect for fall gatherings, and guests love assembling their plates.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover chicken and veggies in an airtight container in the fridge for up to 4 days. Keep the Maple-Dijon sauce separate to preserve its freshness and creaminess.

Freezing

This dish freezes fairly well, especially if you freeze the chicken and veggies separately. When reheating, thaw overnight in the fridge first and avoid freezing the sauce—it’s better fresh due to the mayo base.

Reheating

To keep the chicken juicy, reheat leftovers gently in a 350℉ oven for about 10 minutes or until warmed through. Reheat veggies at the same time, then add the Maple-Dijon sauce fresh after warming to prevent it from breaking.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work beautifully and tend to stay even juicier during roasting. Just adjust the cooking time slightly as thighs might take a bit longer to cook through.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce is a great alternative that will still add umami depth to the maple-Dijon sauce. You can also use tamari for a gluten-free option.

Can I prep this recipe ahead of time?

Yes! You can prep the veggies and chicken the night before, store them separately in the fridge, and then assemble and roast them fresh when you’re ready to eat. Making the maple-Dijon sauce ahead is also a time saver and it tastes even better after sitting overnight.

How do I know when the chicken is perfectly cooked?

The best way is to use an instant-read thermometer — the internal temperature should reach 165℉. This ensures the chicken is safe to eat while staying juicy and tender without overcooking. If you don’t have a thermometer, cut into the thickest part and check that the juices run clear.

Final Thoughts

This Harvest Sheet Pan Chicken with Maple-Dijon Recipe holds a special place in my kitchen for busy nights when I want something comforting without fuss. It truly brings that harvest-season magic with minimal effort and maximum flavor. I can't wait for you to try it—you’ll find yourself coming back to this one time and time again, just like I do.