There’s something so comforting about cozy autumn flavors coming together on one perfectly roasted sheet pan. This Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe brings tender chicken and vibrant fall veggies together with a sweet, tangy dressing that just makes dinner feel special—and it’s surprisingly simple!

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

Honestly, I fell in love with this dish because it’s like a one-pan hug for your taste buds. It feels fancy enough for guests but comes together in under an hour with little fuss—making weeknight meals a breeze.

Simple Sheet Pan Dinner: Everything roasts together, which means minimal cleanup and more time to relax after cooking.
Perfect Fall Flavors: Warm spices like cinnamon and ginger mixed with maple syrup create that cozy vibe we all crave this season.
Vibrant Veggies: Carrots, Brussels sprouts, and red onions roast to sweet, tender perfection alongside the chicken.
Easy Yet Impressive Sauce: The maple-Dijon dressing is quick to whip up but adds a layer of richness that truly elevates the dish.

Ingredients & Why They Work

Each ingredient in this Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe plays its role perfectly. The chicken stays juicy thanks to the flavorful rub, and the veggies balance sweetness and earthiness with a subtle crunch. Here’s the scoop on why these ingredients shine together:

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

Chicken breasts (or cutlets): They cook evenly and stay tender, making them ideal for sheet pan roasting.
Carrots: Diagonal cuts help them roast evenly, emphasizing their natural sweetness.
Brussels sprouts: Halved or quartered, they get crispy edges without turning bitter.
Red onion: Added mid-roast, they caramelize perfectly without getting mushy.
Avocado or olive oil: Helps the veggies and chicken brown nicely while keeping things moist.
Brown sugar: Adds a touch of sweetness that pairs beautifully with the savory spices.
Spices (cumin, cinnamon, ginger): These warm notes bring that signature fall flavor punch.
Salt and pepper: Essential for enhancing all those natural flavors.
Mayonnaise: Creates a creamy base for the Maple-Dijon sauce without overshadowing other tastes.
Dijon mustard: Adds tang and depth to the sauce.
Pure maple syrup: Brings rich sweetness that perfectly balances the mustard’s bite.
Coconut aminos (or low-sodium soy sauce): Adds umami and subtle saltiness to the sauce.
Dried oregano and onion powder: Round out the sauce with herbal and savory undertones.

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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

This recipe loves a little creativity, so I encourage you to make it your own. I’ve tried adding different veggies or switching up the sauce a bit—and each twist brings something new to the table!

Variation: Once, I swapped Brussels sprouts for green beans and added sweet potatoes—equally delicious with the maple-Dijon sauce.
Spice it up: Try mixing in a pinch of red pepper flakes if you like a little heat with your fall flavors.
Dairy-free sauce: Use a vegan mayo to keep it plant-based without losing creaminess.

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: Preheat the Pan for Even Roasting

Pop a large rimmed baking sheet into your oven, then preheat the oven to 450℉. This trick of preheating the pan is a little game-changer—it helps everything cook more evenly and develop those beautiful roasted bits we crave. Just be careful removing the hot sheet later!

Step 2: Prep Your Veggies With Love

While your oven warms up, toss carrots and Brussels sprouts in a medium bowl with a tablespoon of oil, salt, and pepper. Give them a good coating so they roast up tender but still crisp on the edges. Keep the red onion aside for now—that comes in later to avoid overcooking.

Step 3: Roast Veggies First, Then Add Chicken

Carefully take out your hot baking sheet (oven mitts on!) and spray it lightly with cooking spray. Spread the prepared carrots and Brussels sprouts evenly on the pan and roast them for 15 minutes. Meanwhile, mix the brown sugar, cumin, cinnamon, ginger, salt, and pepper together for the chicken rub.

Step 4: Season the Chicken

Rub the chicken breasts with the remaining teaspoon of oil, then coat them evenly with your spiced sugar mixture. This blend is what gives the chicken that juicy, flavorful crust.

Step 5: Nestle Chicken and Onion, Then Finish Roasting

After the veggies have had their initial roast, pull the pan out and give the veggies a quick toss. Create little spaces for the chicken pieces and place the sliced red onions around the pan. Pop everything back in for another 10 to 15 minutes until the chicken reaches 165℉ on an instant-read thermometer—checking at 10 minutes to avoid overcooking.

Step 6: Whip Up the Maple-Dijon Sauce

While the chicken cooks, combine mayonnaise, Dijon mustard, maple syrup, coconut aminos, oregano, and onion powder in a small bowl. Taste and season with salt and pepper to your liking. This quick sauce adds that silky, tangy sweetness that ties everything together.

Step 7: Serve and Enjoy!

Serve the chicken and roasted veggies warm with a generous drizzle of the Maple-Dijon sauce. If you have leftovers, the sauce keeps well in the fridge for up to four days—perfect for a speedy lunch the next day!

Top Tip

After making this Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe a handful of times, here are my go-to tips for absolute success in your kitchen.

Preheat the Baking Sheet: Don’t skip this—it speeds roasting, gives better caramelization, and keeps veggies from steaming.
Watch the Chicken Temperature: Use an instant-read thermometer so chicken stays juicy, not dry—aim for 165℉ internal temp.
Add Red Onion Later: Waiting until the second half to add the onion keeps them from getting mushy and helps them caramelize beautifully.
Master the Sauce Balance: Taste and adjust the maple syrup and mustard to suit your palate—it’s all about that perfect sweet-tangy harmony.

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

Garnishes

I like adding a sprinkle of freshly chopped parsley or thyme on top before serving—it adds a fresh pop of color and herbaceous flavor that balances the richness perfectly.

Side Dishes

Since this dish is quite satisfying on its own, I usually keep sides light—maybe a simple arugula salad with lemon vinaigrette or some crusty bread to soak up the sauce.

Creative Ways to Present

For dinner parties, I’ve arranged the chicken and veggies on a rustic wooden board with small bowls of extra maple-Dijon sauce on the side. It makes the meal feel festive and inviting without extra fuss.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I put the chicken and veggies in an airtight container and refrigerate them separately from the sauce. This keeps the textures and flavors fresh for up to 4 days.

Freezing

I’ve frozen fully cooked chicken and veggies in freezer-safe containers, but I prefer freezing just the chicken to maintain the best texture. The sauce does well frozen too but thaw and stir it well before serving.

Reheating

To reheat, I pop the chicken and veggies in a 375℉ oven for about 15 minutes until warmed through—it keeps the outside crisp while heating gently. I add the sauce fresh after reheating.

Frequently Asked Questions:

Can I use bone-in chicken instead of boneless?

You can, but bone-in pieces will take longer to cook, so adjust your roasting time accordingly and check the internal temperature to ensure they reach 165℉. Bone-in also adds more flavor, but cooking times can vary widely depending on piece size.

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

No worries! You can substitute low-sodium soy sauce or tamari for coconut aminos in the sauce. It will add similar umami and saltiness. Just taste and adjust the quantities so the sauce balances the sweetness of the maple syrup.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free mustard and check your mayonnaise label. Coconut aminos and pure maple syrup are also gluten-free, making this meal safe for gluten-sensitive eaters.

How can I make this recipe vegan or vegetarian?

Try swapping chicken for thick-cut tofu or seasoned chickpeas roasted alongside the veggies. Use vegan mayo for the sauce and make sure to adjust seasoning to taste. The key is roasting at high heat to get those great caramelized edges and a flavorful sauce.

Final Thoughts

This Harvest Sheet Pan Chicken with Maple-Dijon Sauce Recipe holds a special place in my kitchen rotation because it feels like a warm, effortless celebration of the season. I love how it fills the house with cozy aromas and how the sweet-spiced sauce makes every bite memorable. Trust me, once you try it, you’ll find yourself coming back to this recipe again and again—whether for a weeknight family dinner or an easy but elegant meal for friends.