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Maple Mustard Garlic Sheet Pan Chicken - Karyl's Kulinary Krusade
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5 from 8 votes

Maple Mustard Garlic Sheet Pan Chicken

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4


  • 4 Bone-in, skin-on chicken thighs
  • 3 tablespoons Whole grain or coarse ground mustard
  • 6 tablespoons Pure maple syrup
  • 4 cloves roasted garlic
  • 16 baby red potatoes
  • 1 medium onion, cut into chunks
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspons fresh-cracked black pepper
  • 1 teaspoon sea salt


  • Preheat oven to 400 degrees, and spray foil-lined baking sheet with cooking spray
  • Combine maple syrup and mustard in medium bowl, and mix well. Add roasted garlic, smash into mixture, and combine fully. Set aside.
  • Scrub baby potatoes. Cut potatoes in half or quarters, depending on size. The key is for all potatoes to be the same size. Toss potatoes in large bowl with onions. Drizzle with oil, and season with salt, pepper, onion powder and garlic powder. 
  • Trim all excess skin from chicken. Keep only the skin on the top surface area. Lay chicken in shallow plate, and season both sides with salt and pepper. 
  • Lay chicken skin side up on one side of baking sheet, and spoon half of the glaze mixture over the chicken thighs
  • Add 2 tablespoons of mixture to potato and onion mixture, and toss with hands to fully coat. Spread potatoes and onions out on other side of baking sheet 
  • Put baking sheet in oven on lower rack, and roast for 25-30 minutes, until chicken is cooked to internal temperature of 165. Remove from oven, toss potatoes and onions, and spoon remaining glaze over chicken. Move sheet to top rack, and broil for about 10 minutes, checking once about halfway through to make sure the glaze doesn't burn.

CHICKEN BREAST: Check the chicken after 20-25 minutes, and do not finish under the broiler

    BONELESS CHICKEN THIGHS: Check the chicken after 20 minutes. Finish under the broiler