• Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
• In a small bowl, whisk together all mustard maple glaze ingredients until smooth. Set aside.
  1 ½ tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1½ tsp maple syrup, 1 tbsp apple cider vinegar, 1 tbsp olive oil, ¼ tsp black pepper, 2 cloves garlic
• Place the cabbage wedges, red onion rounds, and apple slices on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and spread everything out evenly.
  ½ head green cabbage, ½ medium red onion, 2 tbsp olive oil, 1 apple

Option 1: Sear the chicken first (recommended for thighs)

• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken lightly with black pepper. Sear for 2–3 minutes per side, just until golden (the chicken does not need to be fully cooked). Transfer the chicken to the sheet pan, nestling it among the vegetables and apple.
  1½ lb chicken thighs

Option 2: Skip the sear

• Place the raw chicken directly onto the sheet pan with the vegetables and apple.
• Using a pastry brush, generously brush the mustard maple glaze over the chicken, then lightly brush the exposed vegetables and apple slices. You don’t need to use all the glaze at once — reserve a little for mid-roast brushing, if desired.
• Roast for 25–30 minutes, flipping the chicken once halfway through and brushing with remaining glaze if needed, until the chicken is cooked through and the vegetables are tender and caramelized.
• Finish with fresh dill and a squeeze of lemon, if using. Serve warm.
  Fresh dill, Squeeze of lemon