A chicken sheet pan dinner with roasted brussels sprouts and butternut squash.

Autumn Dijon Chicken Sheet Pan

A healthy sheet pan dinner with crispy chicken thighs, roasted fall vegetables, and a honey dijon sauce. The easiest dinner made on ONE pan and ready in 1 hour!

Course Main Course
Cuisine American
Keyword chicken sheet pan dinner, fall dinner recipe, sheet pan dinner, sheet pan dinner with vegetables
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 378 kcal
Author A Simple Palate


  • 2 cups brussels sprouts
  • 2 cups butternut squash, cut into cubes
  • 4 chicken thighs
  • 1/2 tsp salt (adjust to your taste)
  • 1 Tbsp olive oil

Dijon Sauce

  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 2 Tbsp soy sauce
  • 1 tsp garlic powder
  • Rosemary, thyme sprigs for garnish (optional)


  1. Preheat oven to 425F. 

  2. Dijon Sauce: In a small bowl whisk all of dijon sauce ingredients together. 

  3. Vegetables: Arrange brussels sprouts and butternut squash on a large sheet pan - coat & toss in 1 tbsp olive oil and sprinkle with salt. 

  4. Chicken: Lay chicken thighs on same pan with vegetables. Spoon dijon sauce over each chicken thigh until all of sauce is used up. Bake chicken and vegetables for 40 minutes - chicken should be browned and cooked through, vegetables should be soft and slightly browned. 

  5. Sprinkle with fresh rosemary and thyme, serve with rice or a side salad and enjoy!

Recipe Notes


Nutrition Facts
Autumn Dijon Chicken Sheet Pan
Amount Per Serving
Calories 378
* Percent Daily Values are based on a 2000 calorie diet.