Description
This Healthy Sheet Pan Maple Mustard Roasted Chicken features crispy chicken thighs and caramelized vegetables, creating an irresistible flavor profile that is easy to prepare and perfect for weeknight dinners or gatherings.
Ingredients
- Grainy Dijon Mustard
- Pure Maple Syrup
- Dried Rosemary
- Bone-in, Skin-on Chicken Thighs
- Butternut Squash
- Shallots
- Brussels Sprouts
- Olive Oil
Instructions
- Preheat the oven to 425°F with a jelly roll pan inside.
- Whisk together mustard, maple syrup, and rosemary for the glaze.
- Toss squash, brussels sprouts, and shallots in olive oil, salt, and pepper.
- Season chicken thighs with salt and pepper and brush with glaze.
- Remove the hot pan and place chicken thighs skin-side down in it.
- Arrange the vegetables around the chicken in a single layer.
- Roast for 15-18 minutes, then flip chicken skin-side up and roast for another 10-15 minutes until cooked through.
- Glaze chicken with reserved sauce and broil for 2-3 minutes to caramelize.
Notes
Substitute regular Dijon mustard for grainy if necessary.
Use fresh rosemary instead of dried by doubling the amount.
Store leftovers in an airtight container; they keep for up to three days.
Nutrition
- Serving Size: 1 thigh and vegetables
- Calories: 360
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg