Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs, skin on
  • 1 medium butternut squash, peeled and cubed
  • 3 cups brussels sprouts, ends removed, halved
  • 1/3 cup maple syrup
  • 1/3 cup Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cinnamon, optional
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 450º F and line a large baking sheet with aluminum foil or parchment paper.
  • Whisk together maple syrup and mustard in a medium bowl and place on your workstation.
  • Pat chicken thighs dry and season them generously with salt and pepper, then dip them each completely in maple Dijon mixture.
  • Transfer them skin side up to lined baking sheet.
  • Whisk olive oil into remaining Dijon mixture, adding cinnamon and seasoning to taste.
  • Add halved brussels sprouts and cubed butternut squash and toss until evenly coated.
  • Spread veggies evenly around chicken thighs on the pan, then place in oven.
  • Roast for 30-40 minutes, or until chicken is cooked through.
  • Remove from oven and serve hot. Enjoy!