One-Pan Maple-Dijon Chicken with Winter Veggies

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs

• Produce

  • 3 cups Brussels sprouts
  • 1 1/2 lbs Butternut squash

• Condiments

  • 1/3 cup Dijon mustard
  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on juliasalbum.com

Ingredients

• 4 chicken thighs
• salt and pepper
• 1/3 cup maple syrup
• 1/3 cup Dijon mustard
• 1 and 1/2 pounds butternut squash, uncooked, peeled and cubed into 1 or 2 inch cubes
• 3 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 1/4 teaspoon salt

Directions

• Preheat oven to 450 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
• Season chicken thighs with salt and pepper on both sides.
• In a medium bowl, whisk maple syrup and Dijon mustard.
• Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
• Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
• In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
• Roast for 30 or 40 minutes at 450 F, uncovered, until the chicken is cooked through.