This sheet pan maple chicken and vegetables is a simple weeknight dinner that comes together in about 35 minutes. Chicken and mixed vegetables roast in a savory Dijon-maple glaze until tender and caramelized.
This fuss-free sheet pan recipe is a crowd-pleaser: the savory depth of chicken pairs beautifully with the sweet, earthy notes of pure maple syrup and bright lemon. Chicken breasts (or tenderloins) and quick-cooking vegetables roast together in the glaze, making cleanup easy and the final dish full of flavor.
Serve the roasted chicken and vegetables over rice, quinoa, or your favourite grain and spoon the pan juices on top. The recipe scales well, so you can easily double or triple it for a larger group or for meal prep.
Ingredients you’ll need
The recipe calls for simple pantry staples plus fresh vegetables. Use the measurements in the recipe card below for exact amounts.
- Chicken: Sliced skinless chicken breast or chicken tenderloins work best.
- Vegetables: Carrots, bell peppers (capsicums), broccoli florets, and onion. Substitute with other quick-cooking veggies if you prefer.
- Maple syrup: Pure maple syrup for the best flavor.
- Garlic: Freshly minced garlic (or garlic paste/powder if needed).
- Seasonings: Fresh or dried thyme, Dijon mustard, soy sauce, and the juice of one lemon.
The full ingredient list and amounts are in the recipe card below.
How to make maple chicken
Preheat the oven to 200°C (425°F) and lightly grease a sheet pan with oil spray.
Sauce: In a jug or bowl, whisk together the maple syrup, minced garlic, thyme, Dijon mustard, soy sauce, and lemon juice until smooth.
Assemble: Place the sliced chicken, carrots, bell peppers, broccoli, and chopped onion on the prepared sheet pan. Pour the maple sauce over everything and toss gently to coat. Spread in an even layer and spray lightly with oil.
Bake: Roast for about 35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Timing may vary slightly depending on vegetable size and oven.
Finish and serve: Remove from the oven, divide between bowls or plates, and spoon the pan juices over the top or serve them on the side.
Recipe variations
Chicken options: Swap chicken breasts for thighs or tenderloins. If using bone-in thighs, add extra cooking time until fully cooked.
Sweetener: Honey can replace maple syrup—use slightly less if you prefer a less sweet finish.
Vegetable swaps: Try zucchini, asparagus, bok choy, or additional cruciferous vegetables like cauliflower.
Spice it up: Stir 1–2 tablespoons of hot sauce into the sauce or add red pepper flakes for heat.
Seafood alternative: The glaze also works well with salmon or firm white fish—adjust cooking time for seafood.
Storing leftovers
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Reheat: Thaw in the fridge overnight if frozen, then reheat in the microwave, in a skillet, or in the oven until heated through.
Recipe pairings
Serve alongside cooked rice, quinoa, or a fresh salad to round out the meal. Roasted vegetables and grains absorb the maple-Dijon pan juices nicely.
Recipe FAQ
Any maple syrup will work, but pure maple syrup is recommended for the most authentic, robust flavor. Darker grades tend to have a deeper, more pronounced taste.
No — the dish balances sweetness with savory elements from the Dijon mustard, soy sauce, and lemon, so it isn’t overly sweet.
Other delicious chicken dinners
Try other simple chicken meals for variety and weeknight convenience.
If you make this maple chicken and veggies recipe or have questions, please leave a comment and rating. It’s always great to hear feedback or suggestions for tweaks you tried.
Maple Chicken + Veggies
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- Author: Caitlin Rule
- Total Time: 45 minutes
- Yield: Serves 4
Description
This sheet pan maple chicken and vegetables is a quick, flavorful dinner baked in a Dijon-maple sauce until the chicken is tender and the vegetables are lightly caramelized.
Ingredients
- 680g/ 24 oz skinless chicken breast or tenderloins
- 2 carrots, thinly sliced
- 2 capsicums (bell peppers), chopped
- 1 large broccoli head, cut into florets
- 1 large onion, chopped
- ¼ cup pure maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- Juice of 1 lemon
- Oil spray
Instructions
- Preheat the oven to 200°C (425°F) and grease a sheet pan with oil spray.
- In a jug, combine the maple syrup, minced garlic, thyme, Dijon mustard, soy sauce, and lemon juice.
- Arrange the chicken and vegetables on the sheet pan, pour the maple sauce over them, and toss to coat. Spread out evenly and spray with oil.
- Bake for about 35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Remove from the oven, divide between plates or bowls, and spoon the pan juices over the top or serve them on the side.
Notes
- If using chicken breast, slice into thick strips for even cooking.
- To store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in an airtight container for up to 3 months.
- Reheat: Thaw frozen portions in the fridge overnight, then reheat in the microwave, a skillet, or the oven until hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main meal
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: ¼ of recipe
- Calories: 321
- Sugar: 19.8g
- Fat: 5.7g
- Saturated Fat: 1.1g
- Carbohydrates: 31.2g
- Fiber: 5.5g
- Protein: 39.1g