Description
This Healthy Sheet Pan Maple Mustard Roasted Chicken showcases tender chicken thighs glazed with a sweet maple mustard sauce and vibrant veggies, making it an ideal choice for a quick dinner that satisfies. Perfect for busy weeknights!
Ingredients
Scale
- 1/4 cup grainy Dijon mustard
- 1/4 cup pure maple syrup
- 1 tbsp dried rosemary
- 2 lbs chicken thighs
- 1 medium butternut squash, peeled and cubed
- 3 shallots, quartered
- 2 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 425°F and place a large jelly roll pan inside to heat.
- Mix grainy Dijon mustard, pure maple syrup, and dried rosemary with salt and pepper to create the glaze.
- Toss cubed butternut squash, halved brussels sprouts, and quartered shallots with olive oil, salt, and pepper in a bowl.
- Season chicken thighs with salt and pepper, brushing the glaze on the skin-side only.
- Remove the hot pan and place the chicken thighs skin-side down on it.
- Arrange the vegetables around the chicken in a single layer, cut-side down for brussels sprouts.
- Roast for 15-18 minutes, then flip the chicken skin-side up and roast for another 10-15 minutes until chicken is 165°F.
- Brush with reserved glaze and broil on high for 2-3 minutes for crispiness.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze uneaten portions for up to 3 months; reheat in the oven at 350°F for 15-20 minutes.
Experiment with different veggies to suit your taste.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg