Ingredients

The following ingredients have 4 Servings
  • Nonstick spray
  • 4 tablespoons dijon mustard
  • 3 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 4 large bone-in chicken thighs (6 1/2 ounces each), skin removed and fat trimmed
  • 4 skinless chicken drumsticks (3 1/2 ounces each)
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 12 onces Brussels sprouts, trimmed and halved
  • 12 ounces butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 6 sprigs fresh thyme
  • 1 1/2 tablespoons olive oil

Instruction

  • Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
  • In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
  • Season both sides of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
  • In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
  • Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
  • Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
  • Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.