Sheet Pan Maple-Dijon Chicken with Roasted 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!

Course Main Course

Cuisine American

Keyword maple dijon chicken, sheet pan chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 532kcal

Author Julia

Ingredients

4 chicken thighs bone-in, skin-on
salt and pepper
⅓ cup maple syrup
⅓ cup Dijon mustard
1 ½ lb butternut squash uncooked, peeled, and cubed into 1-inch or 2-inch cubes
3 cups Brussels sprouts halved
3 tablespoons olive oil
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
In a medium bowl, whisk maple syrup and Dijon mustard.
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.
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.
In a separate, medium bowl, combine Brussels sprouts, olive oil, and ¼ teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition