Cozy for Fall, feeds the whole family, has loads of healthy vegetables and apples, this Maple Dijon Chicken with Roasted Fall Vegetables will be your new go-to!
I whipped up a little mixture of maple syrup, along with some dijon, and slathered it on my chicken. I’ll warn you first- it will crust around the edge of the pan from the sugar, but fear not! Just place your veggies more towards the center of the pan and you’re good to go.
I bought pre-cubed, fresh butternut squash from Whole Foods. I also try to minimize any chance of cutting myself wherever possible- I am an accident waiting to happen and butternut squash are a pain in the squash to cut.
Next I chopped the stems off of some brussel sprouts, sliced them in half, and added some cubed apple pieces as well. The butternut squash, apples & brussel sprouts roast up SO nicely together in the oven- sweet, savory, and just SO delicious!
Bake for about 45-50 minutes at 400 degrees, and boom! A perfect one pan meal. If you need a carb, serve with either rice or quinoa (which you can bake at the same time using THIS recipe for 1 pan oven baked rice).
Tips for this Maple Dijon Chicken with Roasted Fall Vegetables:
- You CAN use chicken breasts, but the star of this dish is really the bone-in, skin on chicken thighs. They’re rustic, and the maple dijon sauce really permeates the skin creating a delicious crust. If you decide to use chicken breasts, cook for 30 minutes on 375, or until 365 degrees internally.
- Not a fan of the veggies we used? Mix it up! Sweet potatoes, acorn squash,pears, green beans, broccoli, even cauliflower would be delicious roasted.
- REALLY want to amp up the fall vegetables? Add in a bit of cinnamon to bump up the cozy factor!
- Stay away from lining your pan with foil on this one- spray your pan directly with non-stick spray. Foil will get messy and stick too much to the chicken.
- Don’t have a sheet pan? Use a cast iron pan or a dutch oven with the lid off.
Cheers to easy and healthy meals with a Fall twist! If you give this a try, let us know what you think! Tag us on instagram @laughingspatula or #laughingspatula. We love to see your pics and SERIOUSLY love being apart of your families life! – Rachel
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Pin RecipeThis delicious one pan meal comes together in a pinch and tastes like cozy feels!
- 5 bone in, skin on chicken thighs
- 1.5 cups cubed butternut squash
- 1 cup halfed brussel sprouts
- 1 cup cubed apples
- 1/2 cup maple syrup
- 1/4 cup dijon mustard
- salt and pepper to taste
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Preheat oven to 400 degrees fahrenheit. Spray sheet pan with nonstick spray.
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In a small bowl (but large enough for a chicken thigh) mix maple dijon sauce ingredients.
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Fully coat each chicken thigh in bowl.
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Place fully coated chicken thighs on sheet pan. Sprinkle veggies towards the middle, but not on top of the chicken (keeping veggies and apples away from edges of pan as some of the maple/dijon mixture will darken).
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Sprinkle entirety of pan, coating chicken and veggies/apples with salt and pepper.
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Bake for 45-50 minutes, or until chicken reaches internal temperature of 165 degrees. If you find your meal getting roasted beyond your liking, add a piece of foil on top.
TIPS FOR THIS MAPLE DIJON CHICKEN WITH ROASTED FALL VEGETABLES:
- You CAN use chicken breasts, but the star of this dish is really the bone-in, skin on chicken thighs. They're rustic, and the maple dijon sauce really permeates the skin creating a delicious crust. If you decide to use chicken breasts, cook for 30 minutes on 375, or until 165 degrees internally.
- Not a fan of the veggies we used? Mix it up! Sweet potatoes, acorn squash,pears, green beans, broccoli, even cauliflower would be delicious roasted.
- REALLY want to amp up the fall vegetables? Add in a bit of cinnamon to bump up the cozy factor!
- Stay away from lining your pan with foil on this one- spray your pan directly with non-stick spray. Foil will get messy and stick too much to the chicken.
- Don't have a sheet pan? Use a cast iron pan or a dutch oven with the lid off.
- Save some sauce to drizzle on top! Brush it on with a baster brush, or simply spoon some on top.
If you give this a try, let us know what you think! Tag us on instagram @laughingspatula or #laughingspatula. We love to see your pics and SERIOUSLY love being apart of your family's food life!
The “Dynamic Duo “do it again. This is one of the best recipes I have ever made. My family love it and I have been making it regularly for the last year. Have loved every recipe of yours I have tried and there have been lot.
Thank you ladies!!!!
Oh my gosh we are so flattered! Thank you for the sweet comment! This one was Rachels recipe and it’s a keeper for sure! Working on some new stuff for after the first of the year…stay tuned! xoxoxo Shiela!
This recipe is a 5⭐️+. Delicious and then some. A keeper to impress company.
This was absolutely delicious! I made it again a week later. Got raves from the family. It’s a keeper! Thanks for sharing. Sue
Thank you for the nice note Sue!
No need to toss the veggies in olive oil?
Hi Lana- I do not. But you can!
Super easy and delicious – is a new fall, weeknight favorite! Used carrots, cauliflower, sweet and white potatoes, and apples. Tastes and looks like fall on a plate!
I’ll definitely take you up on that cinnamon suggestion! Great recipe!