Description
Savor the irresistible flavor of Healthy Sheet Pan Maple Mustard Roasted Chicken, featuring juicy chicken thighs, vibrant veggies, and a sweet-tangy glaze. This simple dish is perfect for busy weeknights or family gatherings, offering a wholesome meal that delights with every bite.
Ingredients
Scale
- 1/4 cup Grainy Dijon Mustard
- 1/4 cup Pure Maple Syrup
- 1 tsp Dried Rosemary
- 4 Bone-in, Skin-on Chicken Thighs
- 2 cups Butternut Squash, cubed
- 2 Large Shallots, quartered
- 2 cups Brussels Sprouts, halved
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat oven to 425°F and prepare a jelly roll pan.
- Whisk together mustard, maple syrup, and rosemary; add salt and pepper to taste.
- Toss butternut squash, shallots, and Brussels sprouts in olive oil; season with salt and pepper.
- Season chicken thighs and brush with some sauce; reserve a few tablespoons.
- Arrange chicken in the hot pan skin-side down, add veggies around it.
- Roast for 15-18 minutes, flip the chicken skin-side up, and roast for another 10-15 minutes until cooked through.
- Broil for 2-3 minutes to crisp the chicken skin.
Notes
Avoid overcrowding the pan for optimal roasting.
Ensure chicken is at room temperature before cooking for even results.
Feel free to use other seasonal vegetables.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg