Sheet Pan Maple-Dijon Chicken with Butternut Squash and Brussels Sprouts

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts – deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Sheet pan dinners are so easy to make – just throw everything on the baking sheet and bake in the oven! These Maple-Dijon chicken thighs with butternut squash and brussels sprouts are no exception.

Chicken thighs and butternut squash are coated with the maple-Dijon mixture making them super flavorful, along with the olive oil coated Brussels sprouts. Just put all ingredients in one layer on a rimmed baking sheet:

And bake for 30-40 minutes at 450 F (until the chicken is cooked through) – the chicken and veggies will have a nice roasted look to them:

Enjoy!

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Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 531 kcal

Author: Julia

Ingredients

• 4 chicken thighs
• salt and pepper
• 1/3 cup maple syrup
• 1/3 cup Dijon mustard
• 1 1/2 lb butternut squash , uncooked, peeled and cubed into 1 or 2 inch cubes
• 3 cups Brussels sprouts , halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
2. Season chicken thighs with salt and pepper on both sides.
3. In a medium bowl, whisk maple syrup and Dijon mustard.
4. Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
5. Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
6. In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
7. Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.

Nutrition Facts

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts

Amount Per Serving

Calories 531 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Saturated Fat 6g 30%

Cholesterol 110mg 37%

Sodium 493mg 21%

Potassium 1176mg 34%

Total Carbohydrates 45g 15%

Dietary Fiber 6g 24%

Sugars 21g

Protein 23g 46%

Vitamin A 373.6%

Vitamin C 111.7%

Calcium 16%

Iron 18%

* Percent Daily Values are based on a 2000 calorie diet.

Want a side dish for this chicken?

Check out this delicious Thanksgiving Side Dish – Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries