Cozy up with this easy Maple Dijon Roasted Chicken with Fall Veggies! Made with sweet potatoes, Brussels sprouts, and a sweet-savory maple Dijon glaze all together on a sheet pan.

As the weather cools down and the leaves start to turn, there’s nothing I crave more than a cozy, oven-roasted dinner that fills the house with the smell of fall, like my Sheet Pan Chicken and Acorn Squash. This Maple Dijon Chicken with Roasted Fall Veggies is exactly that kind of meal. Warm, comforting, and so simple to make on a single sheet pan.

Packed with seasonal produce like sweet potatoes and Brussels sprouts, this recipe celebrates everything I love about autumn cooking. I picked up all the ingredients for this dish at my local D&W Fresh Market, where the aisles are full of fresh, local produce and pantry staples that make fall meals a breeze. From the Our Family olive oil to the crisp Brussels sprouts grown right here in Michigan, D&W has everything you need to make delicious, seasonal dinners at home.

Ingredients

• Chicken breasts: Lean protein that bakes up tender and juicy.
• Sweet potatoes: Naturally sweet, they caramelize easily when roasted.
• Brussels sprouts: Adds nutrients and texture while pairing well with the maple Dijon flavors.
• Maple syrup: A touch of sweetness that brings out the best of fall flavors.
• Dijon mustard: Balances the maple syrup with a tangy, savory kick.
• Garlic and olive oil: Simple pantry staples that boost flavor and help everything roast evenly.
• Seasonings: Salt, pepper, smoked paprika, and cayenne tie everything together.

How to Make Maple Dijon Chicken with Roasted Fall Veggies

Step 1. Start with chopping your veggies and adding them to a large bowl with some olive oil.

Step 2. Season with the salt, pepper, smoked paprika, and cayenne and toss until evenly coated.

Step 3. Spread evenly on a prepared baking sheet, then roast at 425 for about 15 minutes.

Step 4. While veggies are cooking, make your maple dijon sauce for the chicken by juicing your lemon and adding it to the maple syrup and Dijon mustard.

Step 5. Use a microplane to freshly grate your garlic into the cup.

Step 6. Slowly whisk in the olive oil until it’s emulsified.

Step 7. Brush the maple dijon marinade on your chicken breasts.

Step 8. Take the veggies out of the oven, and make room in the center. Add the chicken breasts, and brush with more of the sauce. Return to the oven and bake 15-18 minutes.

Once chicken has reached an internal temp of 165, remove from the oven and garnish with fresh parsley. Serve and enjoy your Maple Dijon Roasted Chicken with Fall Veggies!

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Next time you’re planning a cozy fall dinner, head to your local D&W to pick up everything you need for this Maple Dijon Chicken with Roasted Fall Veggies.

Your fork is waiting.

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Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.