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–+ servings
sheet pan with a spatula holding chicken amidst butternut squash bruseel sprouts and apples
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Maple Dijon Chicken with Roasted Fall Vegetables

This delicious one pan meal comes together in a pinch and tastes like cozy feels!
Course Dinner, leftovers, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 4 people
Calories 493kcal
Author Rachel Kirk

Ingredients

  • 5 bone in, skin on chicken thighs
  • 2 cups cubed butternut squash
  • 1 cup halfed brussel sprouts
  • 1 cup cubed apples
  • 2 tbsp olive oil
  • salt and pepper to taste

Maple Dijon Sauce

  • 1/4 cup maple syrup
  • 1/4 cup dijon mustard

Instructions

  • Preheat oven to 400 degrees fahrenheit. Spray sheet pan with nonstick spray.
  • In a small bowl, mix maple dijon sauce ingredients. Set about 2 tablespoons aside to top the chicken once it is fully cooked (do not use the same bowl/spoon for cross contamination purposes).
  • Place chicken thighs on sheet pan, and top each chicken thigh with about 1-2 tablespoons of maple/dijon mixture (be cautious not to overdo, as the sugar in the maple syrup can burn).
  • Add butternut squash, brussel sprouts, and apples to sheet pan. Toss in olive oil, and sprinkle entirety of pan with salt and pepper.
  • Bake for 30 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. 
  • Top chicken thighs with reserved maple syrup/dijon mixture, serve & enjoy.

Nutrition

Calories: 493kcal | Carbohydrates: 29g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 296mg | Potassium: 722mg | Fiber: 3g | Sugar: 17g | Vitamin A: 7745IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 2mg