Sheet Pan Maple Mustard Roasted Chicken

By zhanghengshuo

4 Person

40 Minutes

580 Calories

Make dinner easy with this maple mustard roasted chicken with butternut squash and brussels sprouts, cooked together on a single sheet pan! If you hate doing a bunch of dishes, then this is the recipe for you! This sheet pan dinner is full of flavor with sticky chicken thighs coated in a finger-licking maple mustard sauce, and packed with veggies like butternut squash, shallots, and brussels sprouts! The best part is that it’s ready in about 30-40 minutes!

Ingredients

1 tbsp. Olive oil
2 cups Brussels sprouts, trimmed and halved lengthwise
2 Large shallots, peeled and quartered
2 cups Peeled and cubed butternut squash
4 Bone in, skin on chicken thighs
Pepper
Salt
1/2 tsp. Dried rosemary
1 1/2 tbsp. Maple syrup
1 1/2 tbsp. Grainy dijon mustard

Method

01

Place a jelly-roll pan in the oven, and preheat oven to 425 degrees F. Make sure to leave pan in the oven as it preheats.
02

In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.
03

Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.
04

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 the pan from oven, and add chicken thighs, skin side down, to the pan.
05

Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won't roast, they'll steam.
06

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.
07

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.
08

Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Roast Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Brussel Sprouts Recipes

Sheet Pan Maple Mustard Roasted Chicken

3.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 580 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

1 tbsp. Olive oil

2 cups Brussels sprouts, trimmed and halved lengthwise

2 Large shallots, peeled and quartered

2 cups Peeled and cubed butternut squash

4 Bone in, skin on chicken thighs

Pepper

Salt

1/2 tsp. Dried rosemary

1 1/2 tbsp. Maple syrup

1 1/2 tbsp. Grainy dijon mustard

03 Method

Step 1

Place a jelly-roll pan in the oven, and preheat oven to 425 degrees F. Make sure to leave pan in the oven as it preheats.

Step 2

In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper. Whisk to combine.

Step 3

Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.

Step 4

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 the pan from oven, and add chicken thighs, skin side down, to the pan.

Step 5

Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won't roast, they'll steam.

Step 6

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.

Step 7

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.

Step 8

Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.

04 Author