Maple Dijon Chicken with Roasted Fall Vegetables

Name: Maple Dijon Chicken with Roasted Fall Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 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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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 4

Cost: $3.68 /serving

Author : Rachel Kirk

maple dijon chicken roasted chicken roasted vegetables

Maple Dijon Chicken with Roasted Fall Vegetables

Ingredients

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Instructions

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Step 1

Preheat oven to 400 degrees fahrenheit. Spray sheet pan with nonstick spray.

Step 2

In a small bowl (but large enough for a chicken thigh) mix maple dijon sauce ingredients.

Step 3

Fully coat each chicken thigh in bowl.

Step 4

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).

Step 5

Sprinkle entirety of pan, coating chicken and veggies/apples with salt and pepper.

Step 6

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.