Dijon-Maple Chicken with Brussels Sprouts and Butternut
Ingredients
- Olive oil spray, like Misto or Bertolli
- 4 Tbsp. Dijon mustard
- 3 Tbsp. pure maple syrup
- 2 Tbsp. reduced-sodium soy sauce
- 4 large bone-in chicken thighs, 6 1/2 ounce each, skin removed and fat trimmed
- 4 skinless chicken drumsticks, 3 1/2 ounce each
- 3/4 tsp. kosher salt
- Freshly ground black pepper
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 6 sprigs of fresh thyme
- 1 1/2 Tbsp. olive oil
Instructions
- Preheat the oven to 425 degrees. Line an 18 x 13-inch large, rimmed sheet pan with foil or parchment and spray with oil.
- In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
- Season both sides of the chicken with 1/2 teaspoon of the salt and pepper to taste, then arrange it on the prepared pan.
- In a large bowl, combine the Brussels sprouts, butternut squash, thyme, and olive oil, and the remaining 1/4 tsp. salt. Season with pepper and toss well.
- Arrange the vegetables on the prepared sheet pan 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 for 5 more minutes, until brown, and serve right away.