Maple Dijon Roasted Chicken And Veggies

A weeknight meal with roasted root veggies and chicken breast in a homemade maple sauce. Simple to prepare and so unbelievably delicious.


  • 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


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

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