Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash
Ingredients
This is from the Skinnytaste cookbooks, so it's reasonably healthy. You do have to like brussel sprouts and butternut squash though
- Olive oil spray
- 2 tablespoons reduced-sodium soy sauce
- 4 tablespoons Dijon mustard, divided
- 3 tablespoons pure maple syrup, divided
- 8 skinless boneless chicken thighs, skin removed and fat trimmed
- Kosher salt and freshly ground black pepper
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces butternut squash, peeled, seeded and cut into ¾-inch cubes
- 6 sprigs fresh thyme
- 1½ tablespoons olive oil
Instructions
- Preheat the oven to 425°F. Line an 18-by-13-inch rimmed sheet pan with foil or parchment and spray with olive oil.
- In a small bowl, combine the soy sauce, 3 tablespoons of the mustard and 2 tablespoons of the maple syrup.Season the chicken all over with salt and pepper, then arrange it on the prepared pan.
- In a large bowl, combine the Brussels sprouts, butternut squash, thyme and olive oil; season with salt and pepper. Arrange the vegetables on the prepared baking sheet in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
- Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
- Brush the mustard/maple mixture over the chicken. Bake 5 more minutes, until browned, and serve right away.
Notes
- This can be be a little dry, so maybe serve with some extra mustard
- I much prefer the Trader Joe's whole grain Dijon mustard to the Grey Poupon types of Dijon.
- Strangely, the 'fake' maple syrup seems to work better than real maple syrup
- I use boneless, skinless chicken thighs, but you could use bone-in, skin-on and that would work well. Do not use chicken breast as that will dry out too much
- If you don't have fresh thyme, dried should be OK, or just use Italian Seasoning