Autumn Maple Chicken and Veggies

There is something so comforting about fall produce–the warm spices, the natural sweetness of roasted veggies, and the cozy feeling of gathering around the table.  This maple dijon harvest bowl brings all those fall vibes together in one simple and delicious dish.  It’s the kind of recipe that looks fancy but is surprisingly easy to make, making it perfect for both weeknight dinners and weekend hosting.

The star of the show is a mix of roasted sweet potatoes, Brussels sprouts, and crunchy walnuts.  A drizzle of maple syrup and a sprinkle of cinnamon transforms the veggies into a caramelized, slightly sweet side that pairs beautifully with the savory chicken.  The maple dijon glaze on the chicken thighs adds just the right balance of tangy and sweet, making every bite feel warm and satisfying.

One of the best parts about this meal is that it’s naturally gluten free and dairy free–no special swaps needed.  It’s also a great way to get in nutrient dense veggies while still feeling like you are eating pure comfort food.  Everything roasts on one pan, which means easy cleanup too (a win for busy nights!).

Whether you are cooking for your family or hosting friends, this meal is sure to be a crowd pleaser.  It’s flavorful, nourishing, and full of that cozy fall magic.  Serve it as-is for a balanced meal or add a side of quinoa to make it extra hearty.  However you enjoy it, this is one recipe you will want to keep on repeat all season long!

Autumn Maple Chicken and Veggies

This maple dijon harvest bowl is the ultimate cozy fall dinner. Roasted sweet potatoes, Brussels sprouts, and walnuts are tossed with cinnamon and maple syrup for a naturally sweet and caramelized flavor. Paired with juicy maple dijon chicken thighs, this dish is gluten free, dairy free and packed with seasonal goodness. It's an easy sheet pan meal that is perfect for busy weeknights or a festive fall gathering.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course: Dinner, Main Course, Side Dish

Cuisine: American

Ingredients Method Video

Ingredients

  

For the Veggies

• 4 large sweet potatoes
• 1 bag brussels sprouts
• 1-2 cups walnuts
• 1 tsp avocado oil
• 1 tsp salt
• 1 tbsp cinnamon
• 2 tbsp maple syrup

For the Chicken

• 3 lbs boneless chicken thighs
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 1 tbsp salt

Method

 

1. Preheat the oven to 400℉
2. Spray a baking sheet with avocado oil
3. Peel and dice the sweet potatoes and half the brussels sprouts then add them to the tray with the walnuts
4. Spray the veggies with avocado oil then season with salt, cinnamon and maple syrup
5. Cook the veggies in the oven for 35-40 minutes
6. For the chicken thighs, place them in a glass baking dish. In a small bowl, combine the dijon mustard and maple syrup then brush it over the chicken. Season with salt
7. Cook the chicken in the oven for 25-30 minutes or until it reaches an internal temperature of 165℉

Video