Here’s a new recipe that I absolutely loved making and loved eating! Tasty and Easy and anyone can do it. All it took was a few pantry ingredients that almost everyone has in their home.
I just love one sheet meals — another reason to go out and buy a large sheet pan if you haven’t done so already. 18 x 13 is the size you’ll need because if you crowd the ingredients they end up steaming and not really roasting. Roasting is what you’re after here.
I chose Chicken Thighs because they can stand up to the cooking time along with the veggies. I didn’t use Drumsticks but you certainly can use both. If you insist on white meat you’ll have to remove chicken earlier than veggies or you’ll have dried out chicken for sure.
Enjoy this lovely sheet pan meal and I added Brown Rice.
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2 Tablespoons Reduced Sodium Soy Sauce
4 Tablespoons Dijon Mustard, divided
3 Tablespoons Pure Maple Syrup, divided ( used 2 and 1)
6 large bone in chicken thighs, or use 4 thighs and 4 drumsticks or whatever pieces you’d like
Kosher Salt and Freshly Ground Black Pepper
app. 12 ounces butternut squash, peeled, seeded and cut into 3/4 inch cubes
app. 12 ounce Brussels Sprouts, trimmed and halved
6 sprigs of fresh thyme
2 Tablespoons Olive Oil
and you’ll need some cooking spray — you can use Olive Oil spray or just regular spray
Preheat the oven to 425 degrees. Spray an 18 x 13 inch large rimmed sheet pan
In a small bowl combine the soy sauce, 3 Tbsp. of the Dijon Mustard and 2 Tbsp. of the pure Maple Syrup
Season the chicken all over with Salt and Pepper and then arrange the chicken on the sprayed baking sheet
In a large bowl combine the Brussels sprouts, butternut squash, thyme, and olive oil, season with a sprinkling of salt and pepper here too.
Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-Maple -Soy sauce over the chicken, turn to coat completely, and pour any remaining sauce over the veggies.
Bake until the chicken is cooked through and the veggies are tender, app. 35-40 minutes. Look at the chicken after 30 mins. I cooked for 35 minutes and it was browned up rather nicely.
Meanwhile, whisk together the remaining 1 Tbsp. Dijon and 1 Tbsp. Maple Syrup and remove chicken from oven.
Brush the remaining mixture over the chicken. Bake a few more minutes till browned and perfect looking.
*next time out I am going to try this sauce on boneless , skinless chicken thighs — it’s gotta be good!
Serve alongside some brown rice or any rice you’d like.
Maple Dijon Chicken with Brussels and Butternut Squash
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