Description
Experience the delightful taste of Healthy Sheet Pan Maple Mustard Roasted Chicken, where juicy chicken thighs meet a sweet and tangy glaze. With butternut squash and Brussels sprouts, this dish is perfect for quick dinners and packed with flavor, making it a go-to recipe for any home cook.
Ingredients
Scale
- 1.5 tablespoons grainy Dijon mustard
- 1.5 tablespoons pure maple syrup
- 0.5 teaspoon dried rosemary
- 4 bone-in, skin-on chicken thighs
- 2–3 cups peeled and cubed butternut squash
- 2 cups trimmed and halved Brussels sprouts
- 2 quartered shallots
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven with a jelly roll pan at 425°F.
- In a bowl, whisk together mustard, maple syrup, and rosemary; season with salt and pepper.
- Toss butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper.
- Season chicken thighs with salt and pepper, then brush with the mustard mixture.
- Arrange chicken skin-side down on the hot pan, with vegetables around them.
- Roast for 15-18 minutes, flip chicken skin-side up and roast until internal temperature reaches 165°F.
- Brush with reserved sauce and broil for 2-3 minutes until the skin is crispy.
Notes
Allow chicken to come to room temperature for even cooking.
Avoid overcrowding the pan to prevent steaming.
Prep vegetables ahead to save time.
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 380
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg