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Dijon Maple Sheet Pan Chicken
Dijon Maple Sheet Pan Chicken with Brussels Sprouts and Butternut Squash is the perfect fall easy chicken recipe
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- baking sheet
- whisk
📝 Preparation Steps
1
Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
Nonstick spray
2
In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
maple syrup3 tablespoonssoy sauce2 tablespoons
3
Season both sides of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
4
In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
butternut squash, peeled, seeded, and cut into 3/4-inch cubes12 ounces
5
Bake until the chicken is cooked through and the vegetables are tender, about ⏱️ 40 minutes.
6
Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
maple syrup3 tablespoons
7
Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.
maple syrup3 tablespoons
Nutrition Facts
calories
527 calories
fat Content
18.5 g
serving Size
1 drumstick + 1 thigh + 1 cup vegetable
fiber Content
5 g
sugar Content
13 g
sodium Content
1,153 mg
protein Content
59 g
cholesterol Content
264 mg
carbohydrate Content
28 g
saturated Fat Content
3.5 g
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