Description

This healthy sheet pan maple mustard roasted chicken features tender chicken thighs enhanced by a sticky maple mustard glaze, surrounded by colorful brussels sprouts and butternut squash. Perfect for a quick dinner, this dish is easy to prepare and irresistibly delicious!

Ingredients

Scale

1/4 cup grainy Dijon mustard
1/4 cup pure maple syrup
1 tsp dried rosemary
4 bone-in, skin-on chicken thighs
2 cups butternut squash, cubed
2 shallots, quartered
2 cups Brussels sprouts, halved
3 tbsp olive oil

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Instructions

Preheat the oven to 425°F with a jelly roll pan inside.
In a bowl, mix mustard, maple syrup, rosemary, salt, and pepper. Reserve some sauce.
Toss butternut squash, brussels sprouts, and shallots with olive oil, salt, and pepper.
Season chicken thighs with salt and pepper and brush with mustard sauce.
Carefully place chicken on the hot pan, add veggies around them.
Roast for 15-18 minutes, flip chicken, and roast for another 10-15 minutes until fully cooked.
Broil for 2-3 minutes for extra crispiness.

Notes

Ensure the pan is hot before adding chicken for a good sear.
Use a meat thermometer to ensure chicken is cooked through to 165°F.
Feel free to substitute veggies based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 8g
Sodium: 450mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 31g
Cholesterol: 120mg