One Pan Maple Mustad Chicken and Fall Vegetables

Ingredients

• 1 ½ tablespoon Dijon
• mustard
• 1 ½ tablespoon maple syrup
• ½ teaspoon dried rosemary
• 4 bone-in, skin-on chicken
• thighs
• 2-3 cups peeled and cubed
• butternut squash (Can sub
• cubed potatoes)
• 2 large shallots, peeled and
• quartered
• 2 cups Brussel sprouts,
• trimmed and halved
• lengthwise (Can sub
• chopped broccoli)
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 425° degrees F.
2. In a small mixing bowl, add mustard, syrup, rosemary, salt, and pepper to taste. Whisk to combine.
3. Add butternut squash, Brussel sprouts, and shallots to a separate mixing bowl and toss with olive oil and salt and pepper to taste.
4. Brush a thin layer of the maple mustard sauce over the skin of the chicken. Reserve sauce for later.
5. Add chicken thighs, skin side down to a large sheet pan. Spread the vegetables in an even layer around the chicken. Make sure the Brussel sprouts are placed cut side down. Add a little remaining sauce to the vegetables.
6. Bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes. Cook until chicken is cooked through and at an internal temperature of 165° degrees F.
7. Broil on high for two minutes until skin is crispy.

Download recipe here.