why make this recipe
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts is a fantastic dish for any home cook. It combines the savory flavor of chicken with the sweetness of maple syrup and Dijon mustard, creating a delicious glaze. The roasted butternut squash and Brussels sprouts add a nutritious touch and wonderful texture. This recipe is perfect for a cozy Autumn or Winter dinner when you want something warm and satisfying that doesn’t require a lot of effort.
how to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients :
- Chicken thighs
- Maple syrup
- Dijon mustard
- Butternut squash
- Brussels sprouts
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion powder
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper to create the marinade.
- Place chicken thighs in a large bowl and pour the marinade over them, ensuring they are well-coated.
- Cut the butternut squash into cubes and trim the Brussels sprouts.
- On a sheet pan, arrange the marinated chicken thighs and scatter the butternut squash and Brussels sprouts around them.
- Drizzle the vegetables with a little olive oil, salt, and pepper.
- Bake in the preheated oven for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your Autumn/Winter dinner!
how to serve Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
This dish is great on its own, but you can also serve it with a side of rice or a simple green salad. The flavorful chicken pairs nicely with the sweet vegetables, making each bite enjoyable. For a comforting meal, add a warm bread roll on the side.
how to store Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it for longer, consider freezing the dish. When you’re ready to eat, reheat it in the oven or microwave until heated through.
tips to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
- Make sure to coat the chicken well with the marinade for the best flavor.
- Don’t skip the garlic and onion powder; they add a nice depth to the marinade.
- Feel free to adjust the amount of maple syrup if you prefer a sweeter or less sweet dish.
- For extra crispiness, broil the chicken and vegetables for the last few minutes of cooking.
variation
You can substitute chicken thighs with chicken breasts or bone-in chicken parts. Additionally, try adding other vegetables like carrots or sweet potatoes for more variety.
FAQs
- Can I use other sweeteners instead of maple syrup?
- Yes, you could use honey or agave syrup as alternatives.
- What if I don’t like Brussels sprouts?
- You can replace them with green beans or asparagus, which will also roast well in the oven.
- Can I prepare the marinade in advance?
- Absolutely! You can mix the marinade a day ahead and store it in the refrigerator until you’re ready to use it.
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients
For the Chicken Marinade
- 1 cup Maple syrup Adjust for sweetness preference
- 1/4 cup Dijon mustard
- 2 tablespoons Olive oil Plus more for drizzling
- 1 teaspoon Garlic powder Enhances flavor
- 1 teaspoon Onion powder Enhances flavor
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
For the Vegetables
- 1 medium Butternut squash Cut into cubes
- 2 cups Brussels sprouts Trimmed
- 1 tablespoon Olive oil For drizzling
- 1 teaspoon Salt For seasoning vegetables
- 1 teaspoon Pepper For seasoning vegetables
For the Protein
- 4 pieces Chicken thighs Bone-in or skinless
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper to create the marinade.
- Place chicken thighs in a large bowl and pour the marinade over them, ensuring they are well-coated.
- Cut the butternut squash into cubes and trim the Brussels sprouts.
Cooking
- On a sheet pan, arrange the marinated chicken thighs and scatter the butternut squash and Brussels sprouts around them.
- Drizzle the vegetables with a little olive oil, salt, and pepper.
- Bake in the preheated oven for about 30-35 minutes or until the chicken is cooked through and the vegetables are tender.
Serving
- Serve warm and enjoy your Autumn/Winter dinner, optionally with rice, green salad, or warm bread rolls.