Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash

Sheetpan chicken & veggies

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

  1. Preheat the oven to 425°F. Line an 18-by-13-inch rimmed sheet pan with foil or parchment and spray with olive oil.
  2. 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.
  3. 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.
  4. Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
  5. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
  6. 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