Sheet Pan Maple Mustard Roasted Chicken

Name: Sheet Pan Maple Mustard Roasted Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp Dijon mustard; 1 1/2 Tbsp maple syrup; 1/2 tsp rosemary; salt; black pepper; 4 chicken thigh; salt; black pepper; 2-3 cups butternut squash; 2 large shallot; 2 cups brussels sprout; 1 Tbsp olive oil; salt; black pepper

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4.3

42 reviews

Good

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course

Sheet Pan Maple Mustard Roasted Chicken

Dominic Jacobs

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Make dinner easy with this maple mustard roasted chicken with butternut squash and Brussels sprouts, cooked together on a single sheet pan!

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Ingredients

Servings

1 1/2 Tbsp Dijon mustard grainy
1 1/2 Tbsp maple syrup (don't use imitation, the flavor won't be as deep)
1/2 tsp rosemary dried
salt to taste
black pepper to taste
4 chicken thigh bone in, skin on
salt to taste
black pepper to taste
2-3 cups butternut squash peeled and cubed
2 large shallot peeled and quartered
2 cups brussels sprout trimmed and halved lengthwise
1 Tbsp olive oil
salt to taste
black pepper to taste

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Instructions

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Place jelly roll pan (mine is 15"x11") in oven, and preheat oven to 425 degrees F. Make sure to leave pan in the oven as it preheats.
In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.
Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.
Season chicken thighs with salt and pepper and brush a thin layer of maple mustard sauce over the skin side of the chicken. Reserve sauce for later. Carefully remove pan from oven (remember, it's HOT), and add chicken thighs, skin side down, to the pan.
Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won't roast, they'll steam. Make sure Brussels sprouts are placed cut side down for maximum roasted flavor. If desired, use a pastry brush to dot little amounts of the maple mustard sauce over the veggies.
Return pan to hot oven and bake for 15-18 minutes. Flip chicken over and return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees F (I use this meat thermometer to be safe!).
Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.

Notes

Most larger grocery stores carry pre-cubed butternut squash in the produce department (usually by where the pre-cut broccoli is located), which is what I used to save me some time.