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Dijon-Maple Chicken with Brussels Sprouts and Butternut

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6


  • 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


  • 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.