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!
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!
- 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
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Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
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Season chicken thighs with salt and pepper on both sides.
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In a medium bowl, whisk maple syrup and Dijon mustard.
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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.
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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.
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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.
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Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.
Want a side dish for this chicken?
Check out this delicious Thanksgiving Side Dish – Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
So delicious my husband is speechless so
incredible yummy
Absolutely awesome. I’m cooking from a pandemic refrigerator, so I didn’t have exactly everything – I had pancacke syrup, not maple syrup. I had Stone ground mustard, not Dijon. I had Green Beans, not Brussels Sprouts. It did not matter one bit. This was totally delicious and I thank you!!! The flavor combinations were subtle, and soooo yummy. Will definitely make again. Thank you for sharing!
I just made this tonight it was so good I switched Brussel sprouts to zucchini
Absolutely delicious and so “pretty” as well that we took a photo!
This has been added to the household favorites! Sometimes we’ll be out of maple syrup, so we’ll substitute in honey thinned out with a splash of water. Always delicious!
This turned out beautifully! Well done!
Micah, I am so happy to hear that! Thank you for stopping by and taking the time to share such a positive comment!
Planning to make it this week. Saw it on your Facebook. Looks delicious!
Love this recipe! As is, very delicious. Next time I am going to add herb (thyme) and some heat. Hubby cleaned his plate. Very good sheet pan recipe. Thanks!
Glad you liked this recipe! Thank you so much for the feedback!
The temperature was too high it started to burn and you need to spray the pan/foil I had to turn it to 350-300 so the name syrup / Dijon muskrats Glass didn’t burn Disappo Noting
Ok, I figured out that “name” = Maple, and “muskrats” = mustard, but lost after that. Perhaps “Disappo Noting” is supposed to be “disappointing”? Either way, I’ll never understand why people don’t proofread their comments, lol.
I’m looking forward to trying this tonight, but it will be on boneless/skinless thighs (I’ve been trying to find a chicken recipe to serve with butternut squash soup). I’ll just use a meat thermometer to determine doneness. It sounds SO GOOD!!