Dijon-Rosemary Chicken Thighs with Maple-Glazed Pumpkin


Preparation info

  • Serves


    • Difficulty


Appears in

Sheet Pan: Delicious Recipes for Hands-Off Meals

Sheet Pan

By Kate McMillan

Published 2017

  • About

This recipe features an enticing combination of sweet and savory ingredients. The chicken is roasted on the bone, which keeps the meat juicy and flavorful. You can rinse the pumpkin seeds and roast them with olive oil and salt for a snack or a crunchy addition to salads. When pumpkin isn’t in season, swap in sweet potatoes or butternut squash.


  • 3 tablespoons Dijon mustard
  • 5 tablespoons (80 ml) olive oil
  • tablespoons balsamic vinegar
  • 2 large cloves garlic, chopped
  • 2 tablespoons chopped fresh rosemary
  • 6 skin-on, bone-in chicken thighs (about lb/1.25 kg total)
  • 5 shallots, halved lengthwise
  • 1 small sugar pie pumpkin (about 2 lb/1 kg)
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground pepper


    1. Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
    2. In a large bowl, whisk together the mustard, 3 tablespoons of the oil, the vinegar, garlic, and rosemary. Add the chicken and shallots and toss to coat. Let stand at room temperature while you prepare the pumpkin.
    3. Cut off the top and bottom of the pumpkin, then cut it in half lengthwise and remove the seeds. Cut each half into 1-inch (2.5-cm) wedges. In another large bowl, stir together the maple syrup and the remaining 2 tablespoons oil. Add the pumpkin and toss to combine. Place the pumpkin wedges in a single layer on one end of the prepared pan. Remove the chicken and shallots from the marinade and place on the other end of the pan. Season the chicken and pumpkin generously with salt and pepper.
    4. Roast until the chicken is opaque throughout and the pumpkin is golden brown and soft, about 45 minutes. Serve right away.