There’s something magically cozy about this **Harvest Sheet Pan Chicken with Maple-Dijon Recipe**—it’s all the warmth of autumn packed onto one tray. Imagine tender chicken roasting alongside caramelized Brussels sprouts and sweet carrots, all kissed by a delightful maple-Dijon sauce that’s so easy to whip up.

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’ve made this dish a dozen times since harvest season started, and every single time it hits the spot. It’s a perfect balance of sweet and savory, plus the sheet pan method saves you soo much cleanup time.

One-Pan Wonder: Everything cooks together on a single sheet pan, meaning less mess and maximum flavor mingling.
Seasonal Veggies: Brussels sprouts and carrots get that glorious roast which brings out their natural sweetness.
Maple-Dijon Sauce: This tangy, slightly sweet sauce ties the whole meal together and makes that chicken absolutely unforgettable.
Easy and Customizable: Whether you’re cooking weeknight dinner or prepping for guests, it’s flexible and friendly for any occasion.

Ingredients & Why They Work

Each ingredient in this Harvest Sheet Pan Chicken with Maple-Dijon Recipe isn’t just there for flavor—they each bring something special to the table. The blend of warming spices and sweet maple balances savory chicken and earthy vegetables beautifully.

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

Chicken breasts or cutlets: Use boneless, skinless for even cooking and easy serving.
Carrots: Cutting them on a diagonal lets them roast faster and soak up flavors better.
Brussels sprouts: Halved or quartered so they cook evenly and get deliciously crispy edges.
Red onion: Adds a mild sweetness and slight tang after roasting.
Avocado or olive oil: Helps veggies caramelize and keeps chicken juicy.
Brown sugar: Brings warmth and balances the spices in the rub perfectly.
Ground cumin, cinnamon, and ginger: These spices create cozy, layered flavor with a hint of earthiness and warmth.
Mayonnaise: The base for the Maple-Dijon sauce adds creaminess without heaviness.
Dijon or spicy brown mustard: Gives tang and depth, pairing beautifully with sweet maple syrup.
Maple syrup: Adds that signature sweet note essential to this dish.
Coconut aminos or soy sauce: Brings umami and saltiness in a balanced way.
Dried oregano and onion powder: Subtle herbs that round out the sauce's flavor.
Salt and pepper: The essential seasoning that brings everything alive.

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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

I love to tweak the veggies based on what’s fresh or what’s in my fridge. It’s fun to swap Brussels sprouts for roasted sweet potatoes or toss in some parsnips for a different fall twist. You can also easily make this gluten-free by using coconut aminos instead of soy sauce.

Veggie swap: Try roasted butternut squash or fennel for extra autumn vibes.
Spice it up: I sometimes add a pinch of smoked paprika to the rub for a subtle smoky kick.
Heat it: If you like things spicy, a drizzle of hot honey or a sprinkle of crushed red pepper flakes on the chicken works wonders.
Make it dairy-free: Use vegan mayo and coconut aminos for the sauce to keep it plant-friendly.

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: Preheat and prepare your baking sheet

First, I always place my rimmed baking sheet in the oven and preheat it to 450℉—yes, with the pan inside! This preheating magic means that when the veggies hit the pan, they start roasting immediately, which helps get that gorgeous caramelization faster. It’s a trick I learned from roasting experts and I swear by it.

Step 2: Toss the veggies with oil and seasoning

While the oven warms up, cut your carrots on the diagonal and halve those Brussels sprouts. Toss them in a bowl with 1 tablespoon of oil plus salt and pepper. This simple coating is key to getting those edges crisp and flavorful. I usually skip the red onion here initially—they go on later so they don’t overcook.

Step 3: Roast veggies first

Carefully remove the hot pan from the oven using oven mitts, spray it with nonstick spray, then spread the carrots and Brussels sprouts on the pan in one even layer. Pop it back in the oven for 15 minutes. You’ll want to give the veggies a stir halfway through so everything browns evenly.

Step 4: Prepare the chicken rub and chicken

While the veggies roast, mix brown sugar, cumin, cinnamon, ginger, salt, and pepper in a small bowl. Rub each chicken breast with the remaining teaspoon of oil and then coat thoroughly with the spice blend. This rub seals in flavor and creates a beautiful crust during baking.

Step 5: Add chicken and onions, then bake

After the first 15 minutes, take the pan out and stir the veggies. Make little spaces and nestle the chicken among them along with the sliced red onion. Return the whole pan to the oven for another 10-15 minutes until the chicken hits 165℉. This method ensures everything cooks perfectly without drying out the chicken.

Step 6: Whip up the Maple-Dijon Dressing

While the chicken bakes, mix mayonnaise, Dijon mustard, maple syrup, coconut aminos, oregano, and onion powder. I always taste and adjust the salt and pepper at this stage because that sauce is the final star that pulls it all together.

Step 7: Serve and enjoy

Serve the roasted chicken and veggies warm, generously drizzled or dipped with the Maple-Dijon sauce. Leftovers keep well refrigerated for several days and taste even better when reheated gently.

Top Tip

Through making this Harvest Sheet Pan Chicken with Maple-Dijon Recipe a bunch of times, I found a few little things that really make it shine every time.

Hot Pan Preheat: Putting your sheet pan in the oven as it heats up gives veggies a head start on caramelization that just can’t be beat.
Don’t Overcrowd: Spread everything out evenly on the pan to get crispy edges on veggies and a nice sear on the chicken.
Check Chicken Temp Early: Begin checking at 10 minutes after adding chicken so you don’t overcook—it varies depending on breast size.
Adjust Sauce to Taste: The maple-Dijon dressing is tasty, but I recommend tasting and adjusting the sweetness or tanginess before serving to suit your preference.

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

harvest sheet pan chicken - Serving Suggestion

Garnishes

I love finishing this meal off with a sprinkle of chopped fresh parsley or thyme just before serving. The herbs add a fresh brightness that contrasts the warmth of the spices and the sweet sauce perfectly.

Side Dishes

This dish feels complete just as it is, but sometimes I pair it with crusty bread to soak up the sauce, or fluffy mashed potatoes to add extra comfort. A simple green salad with vinaigrette also works wonderfully to lighten the meal.

Creative Ways to Present

For special occasions, I like to plate this on warm ceramic platters with a drizzle of that gorgeous Maple-Dijon sauce over the chicken and veggies. Adding a handful of toasted pecans or walnuts on top gives a lovely crunch and a nice texture contrast that guests always notice.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, usually eaten within 3-4 days. It keeps its flavor really well, and I always make sure to separate the sauce if there’s extra to preserve its freshness.

Freezing

This Harvest Sheet Pan Chicken with Maple-Dijon Recipe freezes nicely. I freeze portions without sauce, then thaw in the fridge and add freshly made Maple-Dijon sauce when reheating—the texture holds up well without getting soggy.

Reheating

For leftovers, I gently reheat slices of chicken and veggies in a skillet over medium heat to get a little crisp back on the edges. Then, I drizzle on the sauce just before serving to keep that fresh, vibrant flavor.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Harvest Sheet Pan Chicken with Maple-Dijon Recipe?

Absolutely! Bone-in, skin-on chicken thighs work beautifully and stay juicy. Just adjust the cooking time to about 20-25 minutes after adding the chicken, and check for an internal temperature of 165℉.

Is there a vegetarian version of this recipe?

You can swap the chicken for hearty substitutes like thick-cut tofu or tempeh. Just marinate them in the same rub and roast with the vegetables for a delicious plant-based alternative.

Can I prepare the vegetables and chicken in advance?

Yes! You can chop the veggies and marinate the chicken the night before, storing them separately in the fridge. When ready, just assemble and roast as directed. This makes weeknight cooking even quicker.

What can I substitute for coconut aminos in the Maple-Dijon sauce?

Soy sauce or tamari are great substitutes and provide a similar umami depth. If you want to keep it soy-free, even a little Worcestershire sauce can work in a pinch.

Final Thoughts

This Harvest Sheet Pan Chicken with Maple-Dijon Recipe has become one of my go-to dishes when I want that comforting, fall-flavored dinner without spending hours in the kitchen. Whether you’re enjoying it on a busy weeknight or sharing it with friends on a crisp weekend, it’s a foolproof way to bring a little seasonal magic to your table. I hope you love making it as much as I do!