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Ingredients
4 servings
olive oil spray
4 tablespoonsdijon mustard
3 tablespoonspure maple syrup
2 tablespoonsreduced-sodium soy sauce
4 x 30.5 ouncesbone - in chicken thighs
large, skin removed and fat trimmed
4skinless chicken drumsticks
3 ¼ teaspoonkosher salt
12 ouncesblack pepper
Freshly ground, trimmed and halved
Brussels sprouts
12 ouncesbutternut squash
peeled, seeded, and cut into 3/4-inch cubes
6 sprigsfresh thyme
1 ½ tablespoonsolive oil
Instructions
Step 1
Preheat the oven to 425°F. Line an 18 x 13-inch large rimmed sheet pan with foil or parchment and spray with oil.
Step 2
In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
Step 3
Season both sides of the chicken with ½ teaspoon of the salt and pepper to taste, then arrange it on the prepared pan.
Step 4
In a large bowl, combine the Brussels sprouts, butternut squash, thyme, olive oil, and the remaining ¼ teaspoon salt. Season with the pepper and toss well. Arrange the vegetables on the prepared sheet pan in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
Step 5
Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
Step 6
Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
Step 7
Brush the mustard/maple mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.
Notes
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