There’s just something about cozy, roasted veggies paired with tender chicken and a touch of sweet and tangy glaze that feels like autumn on a plate. This Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe brings all those flavors together effortlessly—and you’ll love how little time it takes to pull it off.

A baking tray filled with four browned pieces of meat as the main layer, each topped with light yellow sauce drizzled across. Surrounding the meat are roasted orange carrots with grill marks, halved Brussels sprouts with charred edges showing green and brown shades, and thin rings of raw white onion scattered on top and between. Small green herb leaves are sprinkled over the whole dish. The tray sits on a white marbled surface with a striped cloth partially under it, and a small glass bowl of sauce at the corner. 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 Sauce Recipe
Top Tip
How to Serve Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe

Why You'll Love This Recipe

I’m always on the lookout for dinner ideas that feel special but don’t demand hours in the kitchen. This harvest sheet pan chicken hits that sweet spot perfectly. The warming spices, the caramelized veggies, and the luscious maple-Dijon sauce combine for a dish that’s simple yet seriously satisfying.

One-Pan Convenience: No need to juggle multiple pots and pans—everything cooks together for minimal cleanup.
Balanced Flavors: Sweet, spicy, savory, and a hint of tang make every bite exciting and comforting.
Seasonal Ingredients: Fresh carrots and Brussels sprouts bring harvest vibes and fantastic nutrition to your meal.
Versatility: Easily adaptable for weeknights or entertaining guests with minimal fuss.

Ingredients & Why They Work

Every ingredient in the Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe is thoughtfully chosen to build layers of warmth and balance. The spices coat the chicken perfectly, the veggies roast to sweet perfection, and the sauce ties everything together. Here’s what you need and why it works so well.

Flat lay of four boneless skinless chicken breasts with clean surfaces, three large bright orange carrots cut diagonally into 2-inch pieces, fresh halved vibrant green Brussels sprouts including some quartered large ones, thin crescent slices of medium red onion with deep magenta color, a small white ceramic bowl of dark golden brown sugar, a small white ceramic bowl holding a warm cinnamon powder, a small white ceramic bowl with reddish-brown ground cumin, a small white ceramic bowl containing light beige ground ginger, a small white ceramic bowl with fine white salt, a small white ceramic bowl with coarse black pepper, a small white ceramic bowl of creamy pale mayonnaise, a small white ceramic bowl of smooth golden Dijon mustard, a small white ceramic bowl filled with thick amber maple syrup, a small white ceramic bowl containing dark brown coconut aminos, a few dried oregano leaves on a tiny white ceramic bowl, and a tiny white ceramic bowl with pale, finely ground onion powder, all ingredients arranged symmetrically and naturally, no duplicates, no utensils, no packaging, 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: These cook evenly and soak up the spice rub beautifully. Pat them dry for a better sear.
Carrots: Cut on the diagonal to maximize surface area for caramelization and to keep them tender but firm.
Brussels sprouts: Halved (or quartered if large) so they cook through quickly and develop crispy edges.
Red onion: Adds a touch of sweetness and sharpness, balancing the savory elements.
Avocado or olive oil: Helps everything roast up golden and prevents sticking.
Brown sugar, cumin, cinnamon, and ginger: This warm spice blend smells incredible and gives the chicken that cozy harvest flavor.
Mayonnaise and Dijon mustard: Create a creamy, tangy base for the sauce that complements the chicken’s spices.
Pure maple syrup: Adds natural sweetness and depth to the sauce—trust me, it’s magic.
Coconut aminos (or soy sauce): Bring umami and a hint of saltiness without overpowering the mustard and maple.
Dried oregano and onion powder: Tuck in extra savory notes to make the sauce sing.
Salt and black pepper: Essential for seasoning, bringing out all the flavors.

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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 often tweak this recipe depending on what’s in my fridge or the season—for example, swapping veggies or boosting spice levels. Don’t hesitate to personalize the spice rub or the sauce to suit your taste. It’s surprisingly flexible!

Vegetable Swap: I love using sweet potatoes instead of carrots for more autumn sweetness, or swapping Brussels sprouts for green beans for a lighter crunch.
Spice It Up: Adding a pinch of cayenne or smoked paprika adds a lovely smoky heat that I’ve come to really enjoy.
Dressing Variations: Try swapping the mayo for Greek yogurt for a lighter sauce or adding fresh herbs like thyme or rosemary.

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

A baking sheet filled with a layer of green roasted Brussels sprouts, topped with thick, dark brown cooked meat pieces evenly spaced. On top of the meat and sprouts, there are bright orange roasted carrot sticks scattered around. Thin rings of white and light purple onions are spread across the whole tray, adding contrast and texture to the dish. The baking sheet rests on a white marbled surface with a striped cloth partially visible beneath it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Heat the Pan & Prep Veggies

Start by sliding a rimmed baking sheet into the oven and preheating to 450°F. The hot pan helps everything cook evenly, which is one of those little kitchen tricks I swear by! While the oven warms up, toss the carrots and Brussels sprouts in a bowl with a tablespoon of oil, salt, and pepper—simple but essential for that perfect roast.

Step 2: Roast the Veggies First

Carefully take the hot pan out (don’t forget your oven mitt!). Hit it with some nonstick spray, then spread the carrots and Brussels sprouts in an even layer. Pop them back in the oven for about 15 minutes. This kickstarts the roasting, so the veggies get a head start on caramelizing without the chicken overcrowding the pan.

Step 3: Prep and Season the Chicken

While the veggies roast, mix your spice rub using brown sugar, cumin, cinnamon, ginger, salt, and pepper. Rub this fragrant mixture all over the chicken breasts along with a teaspoon of oil. This combo builds a flavorful, slightly sweet crust that’s just magical once it’s roasted.

Step 4: Add Chicken and Onion, Then Roast Until Done

After that first 15 minutes, carefully stir the veggies and create space on the pan for the chicken and red onions. Nestle everything down so each piece has a bit of breathing room. Roast for another 10-15 minutes until the chicken reaches 165°F—using an instant-read thermometer here is a game-changer for juicy results every time.

Step 5: Whip Up the Maple-Dijon Sauce

While the chicken roasts, stir together the mayo, Dijon mustard, maple syrup, coconut aminos, oregano, onion powder, and a pinch of salt and pepper. I always taste to adjust the seasoning here—it’s where the magic happens! The sauce is creamy, slightly sweet, and packs the perfect tang to complement the roasted flavors.

Step 6: Serve and Enjoy

Plate the chicken and veggies, drizzle or serve the Maple-Dijon sauce on the side, and dig in. Leftover sauce stores well and makes a fantastic dip for lunch the next day.

Top Tip

From my experience, the key to molding this into a flawless weeknight meal is to respect the hot sheet pan trick and use that instant-read thermometer. These two small steps guarantee juicy chicken and crisply caramelized vegetables every time.

Preheat the Baking Sheet: Throw the pan in the oven before adding ingredients; it jumpstarts that beautiful caramelization.
Use an Instant-Read Thermometer: Checking the internal temp around 10 minutes keeps you from over- or under-cooking the chicken.
Don’t Overcrowd the Pan: Give the ingredients breathing space for even cooking and crisp edges.
Pat the Chicken Dry: This extra step helps the rub stick better and ensures a nice crust forms.

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

harvest sheet pan chicken - Serving Suggestion

Garnishes

I usually sprinkle some chopped fresh parsley or thyme on top—it adds a lovely herbal brightness that cuts through the richness and makes everything look pretty on the plate. A tiny drizzle of extra maple syrup over the veggies is something I indulge in, especially when serving guests.

Side Dishes

This dish stands well on its own, but if you want to dress it up, a simple green salad or some warm crusty bread is all you need. Sometimes I serve it alongside a quinoa pilaf or creamy mashed potatoes for a heartier meal.

Creative Ways to Present

For dinner parties, I like to arrange the chicken and veggies on a large rustic wooden board and serve the sauce in small bowls for dipping. It invites conversation and keeps things casual yet elegant. Add seasonal flower garnishes or small bunches of herbs for a little extra charm.

Make Ahead and Storage

Storing Leftovers

Once cooled, I pack leftovers in airtight containers and keep the sauce separate from the chicken and veggies. This helps everything maintain its texture for up to 4 days in the fridge.

Freezing

You can freeze the roasted chicken and veggies, but I recommend freezing them without the sauce. When thawed, the sauce can be mixed fresh or stored separately and added after reheating for the best flavor.

Reheating

I reheat leftovers in a 350°F oven on a baking sheet for about 10-15 minutes to keep the veggies crisp and chicken juicy. Microwaving works in a pinch, but the oven’s your best friend to revive the original textures.

Frequently Asked Questions:

Can I use bone-in chicken instead of boneless breasts?

You can absolutely swap bone-in chicken thighs or breasts, but just keep in mind that cooking times will be longer and might vary. Using an instant-read thermometer will help you get the perfect doneness regardless of cut.

What if I don’t have coconut aminos for the sauce?

You can substitute low-sodium soy sauce or tamari to keep the savory umami flavor. Just use a little less soy sauce as it tends to be saltier than coconut aminos. Adjust the salt in the sauce accordingly.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free soy sauce or coconut aminos in the sauce. Just double-check the labels on your spices and condiments to be safe.

How do I know when the chicken is cooked perfectly?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken breast. It should read 165°F. This ensures it’s juicy but safe to eat without drying out.

Final Thoughts

This Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe has become one of my go-to meals when I need something that hits all the right notes without fuss. It’s cozy and nourishing, a hug on a plate that’s always a crowd-pleaser. Give it a try—you might find your own little twist to make it truly yours!