Sheet Pan Maple Mustard Roasted Chicken
Make dinner easy with this maple mustard roasted chicken with butternut squash and brussels sprouts, cooked together on a single sheet pan!
THE RECIPE
- 1 1/2 Tbsp grainy Dijon mustard
- 1 1/2 Tbsp Maple syrup (don't use imitation, the flavor won't be as deep)
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 4 bone in, skin on chicken thighs
- 2-3 cups peeled and cubed butternut squash
- 2 large shallots, peeled and quartered
- 2 cups brussels sprouts, trimmed and halved lengthwise
- 1 Tbsp olive oil
- Salt and pepper, to taste
INSTRUCTIONS
- Place jelly roll pan (mine is 15"x11") in oven, and preheat oven to 425 degrees F. Make sure to leave pan in the oven as it preheats.
- In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.
- Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.
- Season chicken thighs with salt and pepper and brush a thin layer of maple mustard sauce over the skin side of the chicken. Reserve sauce for later. Carefully remove pan from oven (remember, it's HOT), and add chicken thighs, skin side down, to the pan.
- Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won't roast, they'll steam. Make sure Brussels sprouts are placed cut side down for maximum roasted flavor. If desired, use a pastry brush to dot little amounts of the maple mustard sauce over the veggies.
- Return pan to hot oven and bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees F (I use this meat thermometer to be safe!)
- Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.
Source: thechunkychef.com
