Maple Dijon Chicken Thighs with Fall Vegetables

By Sarah On September 15, 2015 | Updated: September 10, 2026

Baked in a sweet and flavorful maple dijon sauce with tender fall veggies, these maple dijon chicken thighs are a quick weeknight dinner that everyone always loves!

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Behold, all your fall dinner dreams packed into one mighty little sheet pan.

That’s just how things roll around here, when the weather changes practically overnight and I’m forced to pull out my soup pot and ALL the warm and cozy dinner recipes.

Anyways, meet the fall chicken I can’t stop making!

Maple syrup and dijon are our secret weapons here and coat the juicy chicken thighs and vegetables in so much goodness while everything roasts together in under an hour.

It’s on the rotation for as far as I can see. Follow my lead on this one!

This Maple Dijon Chicken Features…

Juicy seared chicken thighs
Tender roasted acorn squash and carrots
A sweet and tangy maple mustard sauce

Making the Chicken Thighs

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Maple syrup
Dijon mustard
Whole-grain mustard
Garlic
Chicken thighs
Unsalted butter
Olive oil
Acorn squash
Carrots
Rosemary

Choosing Your Chicken

I recommend using bone-in chicken thighs for this recipe. This cut of chicken is best suited for this dish because it cooks up with perfectly crispy skin and a very juicy texture inside. However, I’m including several additional options below.

Boneless skinless chicken thighs – these will cook up quite a bit faster than bone-in thighs and you will need to keep an eye on them while they bake to avoid overcooking.
Boneless skinless chicken breasts – these won’t cook up quite as juicy as thighs but they will still be delicious. Depending on the thickness of your breasts, you may need to adjust the cooking time.

Tips for Perfect Chicken Thighs

Pan sear chicken thighs – this gets you that signature crispy skin we all know and love about bone-in chicken thighs. This won’t cook the chicken fully, but it will finish cooking with the vegetables in the oven later.
Cut acorn squash and carrot in uniform size – aim for 1/4-inch slices for both so they roast quickly and evenly. No need to remove the skin from the acorn squash!
Use two kinds of mustard in sauce – a mixture of dijon and whole-grain mustard give the sauce a wonderful flavor.
Roast everything in a single layer – use a large sheet pan to roast chicken and vegetables in a single layer so everything cooks evenly.

Recipe Variations

Try these ideas for a different twist on this chicken.

Add some heat – add a pinch of red pepper flakes or hot sauce to the maple sauce.
Use different veggies – try roasting diced sweet potato, yellow potatoes, parsnips, turnips, or beets. Be aware that cook time may vary depending on the vegetables you use.
Swap in honey – make it a honey mustard sauce instead of maple.

Meal Prep Instructions

You can easily meal prep components of this chicken ahead of time. The maple sauce stores well in refrigerator up to 1 week and you can also cut the acorn squash and carrot and store in refrigerator up to 6 days.

The chicken + veggies also reheat like a dream once roasted. Store leftovers in refrigerator up to 6 days and reheat 2-3 minutes on high in microwave to reheat for serving.

If you’re ready to really bring your fall dinner game to the next level, this chicken is the one for the job! I especially love that you can use whatever fall veggies you have on hand to change things up.

Just don’t skimp on that sauce, that’s where the good stuff is!

More fall dinners you will love!

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