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Sheet Pan Maple-Dijon Chicken with Brussels Sprouts and Squash

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 2 lbs)
  • 3 cups Brussels sprouts halved
  • 2 cups cubed delicata or acorn squash
  • 1 small red onion cut into wedges
  • 2 Tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 3 Tbsp pure maple syrup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1 garlic clove minced
  • 1/2 tsp smoked paprika optional
  • Fresh parsley for garnish
  • Extra glaze for drizzling

Instructions
 

  • Preheat the oven to 425°F and line a sheet pan with parchment. In a bowl, whisk the maple syrup, Dijon, vinegar, olive oil, garlic, and paprika until smooth. Reserve 2 Tbsp for finishing.
  • Place the chicken, Brussels sprouts, squash, and onion on the sheet pan. Drizzle with olive oil, salt, and pepper and toss to coat. Brush the chicken and veggies with half the glaze.
  • Roast 20 minutes. Remove the pan, brush with the remaining glaze, and return to the oven.
  • Roast 15-20 minutes more, until the chicken reaches 165°F and the veggies are tender.
  • Drizzle with the reserved glaze, garnish with parsley, and serve warm.