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maple mustard roasted chicken with brussels sprouts, squash, and bacon sheet pan meal

Maple-Mustard Roasted Chicken Sheet Pan Meal

Rocio Kemp
Maple-Mustard Roasted Chicken with Brussels Sprouts, Squash, & Bacon
Cook Time 45 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine American
Servings 6 people


  • Baking sheet


  • 1 tbsp chopped fresh sage, divided
  • 1 tbsp Dijon mustard
  • 1 ½ tbsp pure maple syrup, divided
  • 2 bone-in, skin-on chicken breasts
  • 2 bone-in, skin-on chicken leg quarters
  • 1 ½ tsp kosher salt, divided
  • 1 ½ tsp freshly ground black pepper, divided
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra-virgin olive oil
  • ½ tsp crushed red pepper
  • 4 slices thick-cut maple smoked bacon, cut into ½-inch pieces
  • 2 cups cubed and peeled butternut squash
  • 1 large baking potato, scrubbed, halved crosswise, and cut into 3-4 wedges
  • 1 large red onion, cut into 1-inch wedges
  • 8 oz Brussels sprouts, trimmed and halved (about 2 cups)


  • Preheat oven to 425°.
  • Combine 1/2 Tbsp. of sage, mustard, and 1 Tbsp. of maple syrup in a bowl. Brush this mixture evenly all over chicken and place chicken on a large rimmed baking sheet.
  • In another bowl, combine 1/2 Tbsp. of sage, 1/2 Tbsp. of maple syrup, 1/2 tsp. of salt, 1/2 tsp. of pepper, butter, olive oil, and crushed red pepper. Mix well. Add bacon, butternut squash, potato wedges, onions, and Brussels sprouts to the bowl and coat all the veggies with the herb mixture.
  • Spread all the veggies around the chicken on the baking sheet. Sprinkle chicken with remaining 1 tsp. of salt and pepper.
  • Bake for 45 minutes or until the chicken reaches an internal temperature of 160°. The chicken skin should be brown and crispy. Serve hot.
Keyword bacon, baked chicken, brussels sprouts, butternut squash scallops, chicken, maple mustard roasted chicken, one pan meal, one sheet pan meal, roasted chicken, sheet pan meal