why make this recipe
This Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts is a perfect dish for a cozy dinner. It combines tender chicken thighs with sweet and tangy flavors, while the roasted vegetables add a hearty touch. It’s easy to make, requires minimal cleanup, and is packed with nutrients. Plus, it’s a great way to enjoy seasonal ingredients, making it a delightful dish for both Autumn and Winter.
how to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients:
- 4 chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the maple syrup, Dijon mustard, salt, pepper, and garlic powder.
- Place the chicken thighs on a sheet pan and pour the maple-Dijon mixture over them.
- In a separate bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
- Arrange the vegetables around the chicken on the sheet pan.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
- Serve warm and enjoy your delicious Autumn/Winter dinner!
how to serve Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Serve this dish warm right from the oven. It’s great on its own or served with a side of rice or crusty bread. The flavors are rich, and the meal is filling, making it perfect for family dinners or gatherings with friends.
how to store Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
To store leftovers, let the dish cool completely. Place the chicken and vegetables in an airtight container in the refrigerator. It should be good for 3-4 days. Reheat in the microwave or oven until warmed through.
tips to make Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
- Make sure to cut the butternut squash and Brussels sprouts into similar sizes for even cooking.
- Feel free to add other vegetables like carrots or sweet potatoes if you like.
- Adjust the sweetness by adding more or less maple syrup.
- If you prefer a spicier flavor, add a pinch of red pepper flakes to the maple-Dijon mixture.
variation
You can substitute chicken thighs with chicken breasts or even use tofu for a vegetarian option. For a different flavor, try using honey instead of maple syrup.
FAQs
Can I use frozen vegetables in this recipe?
Yes, you can use frozen vegetables, but they may release more moisture while cooking. Adjust the cooking time if needed.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C) to ensure it is fully cooked.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken in the maple-Dijon mixture up to 24 hours in advance. Cut and prepare the vegetables and store them in the fridge until you are ready to cook.
Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on is recommended for best flavor.
- 1/4 cup maple syrup Adjust sweetness to taste.
- 2 tablespoons Dijon mustard Can be adjusted for more tanginess.
- 1 medium butternut squash, peeled and cubed Cut into similar sizes for even cooking.
- 1 pound Brussels sprouts, trimmed and halved Ensure similar size as butternut squash.
- 2 tablespoons olive oil For tossing vegetables.
- to taste Salt and pepper To season according to preference.
- 1 teaspoon garlic powder (optional) Optional for extra flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the maple syrup, Dijon mustard, salt, pepper, and garlic powder.
- Place the chicken thighs on a sheet pan and pour the maple-Dijon mixture over them.
- In a separate bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
- Arrange the vegetables around the chicken on the sheet pan.
Cooking
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
Serving
- Serve warm and enjoy your delicious autumn/winter dinner!