Chicken/ Main Course/ Recipes/ Seasonal Ingredients/ Seasonal Recipes

Maple Mustard Roast Chicken Tray Bake

If you can think of a weeknight meal that’s more comforting than roast chicken and potatoes, be my guest. 😉

I make a LOT of roast chicken at house because it’s a very simple and easy meal that everyone loves! Usually, I use whole pastured chickens from a farm near our house, but lately I have been getting more and more bone-in chicken parts — really, because they cook faster and it’s just as good. I love putting in a “tray bake” like this during naptime so I have dinner all set and ready after I get home from preschool pickup. I don’t know about you guys, but the last thing I really want to be doing at 5pm is slaving in the kitchen with my kids on my heels.

There’s wine for that.

This is a very seasonal take on classic roast chicken with lots of roast sweet potatoes and sage. The chicken, itself, is basted with a sweet maple mustard glaze that sort of caramelizes as it roasts. Your house is going to smell amazing, take my word for it.

This comes together very easily, probably with pantry items you already have. I was able to throw this together in about ten minutes and pop it in the oven. Dinner is DONE.

This dish tastes great at room temperature and also the next day (if you have any leftovers – we did not). I know maple mustard glaze is not a “new thing” out there but I just can’t get enough of it. So there!

Enjoy this one with your family this week, friends. It really is the perfect one pan weeknight dinner that everyone is sure to love!

Maple Mustard Roast Chicken Tray Bake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Servings: 4 servings
  • 1.5 lbs bone-in chicken parts, skin on thighs or breasts or combination of both
  • 2 whole sweet potatoes peeled and cut into large chunks
  • 1 whole yellow onion quartered
  • 4 leaves fresh sage shredded
  • 2 tbsp grainy dijon mustard
  • 1 tbsp pure maple syrup
  • 3 tbsp olive oil divided
  • 1 tsp salt divided
  • freshly ground black pepper
  1. Preheat oven to 400 degrees. Take chicken out of the fridge to come up to room temperature.

  2. Place the sweet potatoes, onion and sage in a roasting pan. Drizzle with 1 tbsp olive oil and sprinkle with salt.

  3. Place chicken on top of potatoes. Sprinkle chicken with salt and pepper as well.

  4. In a small bowl, mix together remaining 2 tbsp olive oil, mustard and maple syrup. Pour this on top of the chicken, coating it well. 

  5. Place in the oven and roast for 60 minutes or until temperature of chicken reaches 165 and the potatoes are soft. This is also very good re-heated!

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  • Veronica
    October 10, 2017 at 3:23 pm

    Roasted, bone-in chicken thighs has become my favorite go-to dinner recipe as of late! This seasonal variation looks and sounds delicious, can’t wait to try this!!

  • Kelly
    October 10, 2017 at 4:36 pm

    Looks great. Do you take the skin off of the chicken before basting – it was hard to tell in the pictures.

    • jenna
      October 11, 2017 at 12:28 pm

      Nope – leave the skin on! 🙂

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    • Rajan
      October 28, 2019 at 10:02 am

      I really like that it’s something you can put in the oven and leave it for 60 minutes, so you can work on something else while leaving the chicken in roasting.

      It’s also easy to create and easy to make, you don’t need to be master chef to complete this dish.

      It also makes made my mouth water when you add the sweet maple mustard glaze on the chicken, I just love anything maple and its great you added it.

  • Rachel
    October 11, 2017 at 1:03 am

    This looks and sounds absolutely delicious!
    You always have such amazing recipes 😀

    Coffee & Avocados

  • Christy
    October 11, 2017 at 6:11 am

    This looks delicious and love the easy part! I have enjoyed your blog for years (and relieved and so happy you came back!). We are in similar life stages with 2 kids about the same age, so I especially appreciate how real you are and how you fit in good food with the craziness of littles! Keep up the good work- I look forward to all your posts!

  • Katie @ Katiebird Bakes
    October 11, 2017 at 10:07 am

    Jenna, your ability to create easy yet elegant weeknight dinners is so impressive! I’m so glad you’ve come back to the blogging world as I’ve been following you for years and love your recipes. Can’t wait to make this!

    • Laura ~ Raise Your Garden
      October 31, 2017 at 6:35 am

      I was going to say that too! I haven’t check the blog in forever because I thought it was done. It’s nice. Cut baby! I just had a little boy, he’s the LOVE of my life. Congrats on a beautiful family! I thought you were doing Beach Body full time?!? I still need to try that.

  • Chelsea @ Healthy Fabulous Life
    October 11, 2017 at 2:03 pm

    This looks simple, comforting and DELICIOUS!! Perfect fall meal!

  • Christina
    October 12, 2017 at 11:15 am

    Could I use boneless chicken breasts? It’s all i’ve got! Probable loses a bit of the flavor I’m assuming?

    • jenna
      October 12, 2017 at 1:21 pm

      Hmmm..I probably wouldn’t because they would get dry. I would use either bone-in thighs or breasts!

    • Leesa
      November 22, 2017 at 4:49 am

      I made it with boneless chicken breast last night, and it was excellent. I roasted the sweet potatoes and onion for 15 minutes at 350 degrees, then added the chicken and cooked for an additional 50 minutes. I made sure to coat the chicken completely with the sauce to prevent drying out. Even my husband was impressed.

  • Mary
    October 12, 2017 at 11:52 am

    As a new mom going back to work soon I appreciate the simple and quick recipes you share! Thanks for sharing!

  • Laura S.
    October 14, 2017 at 2:20 pm

    I will definetly be making this! It actually looks a lot like a pick chop recipe you posted on your website a few years ago, which I have made many times! I can’t tell you how happy I am that you’re blogging and sharing recipes again!!

  • Joyce @ The Hungry Caterpillar
    October 17, 2017 at 7:02 pm

    This looks so good! I love that there’s only one pan involved here. Definitely putting this on my to-make list–I’ll bet my bf would like it a lot too!

  • Anne Weber-Falk
    October 22, 2017 at 8:41 am

    I made this for dinner last night adding russet potatoes in with the sweet potatoes. It was so good! So easy! The house smelled so good while it was cooking. This is now added to our meal rotation. Thanks for such a tasty recipe.

  • Tracy
    October 22, 2017 at 8:56 am

    Hi Jenna!!

    I’ve been reading your blog since way back in your culinary school & Florida days. I’m so glad you’re back to regular blogging! Have you ever considered bringing back book reviews and “What I’ve Read Lately” posts? Do you even have time to read fiction now with your 2 cuties? I know you’ve always been a voracious reader and I always enjoyed and read a lot of your suggestions! If not now, maybe in the future?

    Hope all is well! Keep blogging and I’ll keep reading 🙂


  • parth rathod
    October 31, 2017 at 8:43 am

    Loooks amazing, i would like to try it
    thank you for sharing

  • Nicole @ Bento Momentos
    November 7, 2017 at 12:38 pm

    Yum — I’ve been having huge cravings for chicken and mustard lately and have been eating sliced rotisserie chicken dipped in plain mustard. This recipe takes it up a notch. 🙂

  • 9Apps
    December 14, 2017 at 2:42 am

    Omg this sounds delicious,on my list for this weekend.Thank you for the one dish .
    watch it on my favourite channels :p VidMate Mobdro

  • Kelli H
    December 23, 2017 at 1:51 pm

    This was so easy and so tasty! I’ll definitely be repeating it.