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

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

One-Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts – a perfect Autumn/Winter dinner!

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

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:

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

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:

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

Enjoy!

Ingredients

4 chicken thighs

salt and pepper

1 and 1/2 pounds butternut squash, uncooked, peeled and cubed into 1 or 2 inch cubes

3 cups Brussels sprouts, halved

Instructions

Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).

Season chicken thighs 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 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer

Original article and pictures take http://juliasalbum.com/2016/10/one-pan-maple-dijon-chicken-with-roasted-butternut-squash-and-brussels-sprouts/ site