Description
This Sheet Pan Maple Mustard Roasted Chicken recipe is a delicious and easy one-pan meal that combines juicy chicken thighs with flavorful veggies, all roasted to perfection with a sweet and tangy maple mustard glaze.
Ingredients
Units
Scale
For the Maple Mustard Sauce:
- 1 1/2 Tbsp grainy Dijon mustard
- 1 1/2 Tbsp pure Maple syrup
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
For the Chicken and Veggies:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2–3 cups peeled and cubed butternut squash
- 2 large shallots, peeled and quartered
- 2 cups Brussels sprouts, trimmed and halved lengthwise
- 1 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Place a jelly roll pan in the oven and preheat to 425°F.
- Prepare the Maple Mustard Sauce: In a small bowl, mix mustard, maple syrup, rosemary, salt, and pepper.
- Prepare the Veggies: Toss butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper.
- Season the Chicken: Season chicken thighs with salt and pepper, then brush with a layer of maple mustard sauce.
- Roast Everything: Place chicken skin side down on the hot pan, surround with veggies, and roast. Flip chicken halfway through cooking.
- Broil the Chicken: Brush chicken with remaining sauce and broil for a crispy finish.
Notes
- Look for pre-cubed butternut squash in the produce department for convenience.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: Approx. 380 kcal
- Sugar: Approx. 12g
- Sodium: Approx. 320mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 4.5g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 6g
- Protein: Approx. 27g
- Cholesterol: Approx. 110mg
