Dijon-Maple Chicken With Brussels And Butternut
Chicken glazed in Dijon and maple on one sheet pan with Brussels sprouts and squash. Sweet, tangy, and very low on dishes.
Ingredients
- Olive oil sprayI like my Misto or Bertolli
- 4skinless chicken drumsticks3½ ounces each
- ¾ tspDijon mustard
- 3 tbsppure maple syrup
- 2 tbspreduced-sodium soy sauce
- 4large bone-in chicken thighs (6½ ounces each)skin removed and fat trimmed
- 12 ozbutternut squashpeeled, seeded, and cut into ¾-inch cubes
- Freshly ground black pepper
- 12 ozBrussels sproutstrimmed and halved
- 6 sprigof fresh thyme
- 1½ tablespoons olive oil
- Kosher salt
Instructions
- Heat the oven to 425°F. Line an 18 x 13-inch rimmed sheet pan with foil or parchment and spray it with oil.
- In a small bowl, mix 3 tablespoons of the mustard, 2 tablespoons of the maple syrup and the soy sauce.
- Season both sides of the chicken with ½ teaspoon of the salt and pepper to taste, and set it on the pan.
- In a large bowl, toss the Brussels sprouts, squash, thyme, olive oil and the remaining ¼ teaspoon salt, plus pepper. Spread the vegetables around the chicken in a single layer. Pour the Dijon-maple sauce over the chicken, turning to coat, and drizzle whatever's left over the vegetables. Single layer. Piled-up vegetables steam. Spread-out vegetables roast. We want roast.
- Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
- Meanwhile, whisk the remaining 1 tablespoon each of mustard and maple syrup in a small bowl.
- Brush it over the chicken and bake 5 more minutes, until browned. Serve right away.
Kitchen's closed Line the pan. Maple is delicious going in and cement coming out. Your sponge will thank you.