why make this recipe
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts is a fantastic dish that brings together delicious flavors with ease. It’s a perfect recipe for busy weeknights or cozy weekend meals. The combination of sweet maple syrup and tangy Dijon mustard creates a tasty glaze for the chicken, while the roast vegetables add a hearty touch. Plus, cooking everything on a single sheet pan means less cleanup, making this dish both tasty and practical.
how to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients :
- Chicken thighs
- Maple syrup
- Dijon mustard
- Butternut squash, chopped
- Brussels sprouts, halved
- Olive oil
- Salt
- Pepper
- Garlic powder
- Thyme (optional)
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper.
- Place chicken thighs on a sheet pan and brush them with the maple-Dijon mixture.
- In the same bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and thyme.
- Arrange the vegetables around the chicken on the sheet pan.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your autumn/winter dinner!
how to serve Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
This dish is best enjoyed piping hot right out of the oven. You can serve it as is or with a side of warm bread. A light salad can also complement the meal well. The combination of chicken and roasted vegetables makes for a filling and satisfying dinner.
how to store Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. Make sure to keep the chicken and vegetables sealed well to maintain their freshness.
tips to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
- For extra flavor, use bone-in chicken thighs instead of boneless.
- Feel free to add other vegetables like carrots or sweet potatoes for variety.
- Adjust the sweetness by adding more or less maple syrup based on your taste.
- If you want a little kick, add some red pepper flakes to the glaze.
variation
You can easily switch out the chicken thighs for chicken breasts or even turkey. If you want a vegetarian option, chickpeas or tofu can be used instead of chicken.
FAQs
Can I use other vegetables for this recipe?
Absolutely! You can use any vegetables you like, such as carrots, zucchini, or even red onions.
How do I know when the chicken is done?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer for accuracy.
Can I make this dish ahead of time?
Yes! You can prepare the marinade and chop the vegetables in advance. Just store them in the refrigerator and assemble them on the sheet pan before baking.
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients
For the Chicken
- 4 pieces Chicken thighs Bone-in recommended for extra flavor
- 1/4 cup Maple syrup Adjust sweetness to taste
- 1/4 cup Dijon mustard
- 2 tablespoons Olive oil
For the Vegetables
- 2 cups Butternut squash, chopped
- 2 cups Brussels sprouts, halved
- 2 teaspoons Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Thyme (optional) Can add other herbs as desired
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix together maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper.
- Place chicken thighs on a sheet pan and brush them with the maple-Dijon mixture.
- In the same bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and thyme.
- Arrange the vegetables around the chicken on the sheet pan.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Serve hot and enjoy your autumn/winter dinner, optionally with warm bread or a light salad.