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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 2 cups butternut squash, peeled and cubed For this recipe, I use boneless, skinless chicken thighs. They stay juicy and flavorful when baked. Brussels sprouts add a nice crunch, while butternut squash brings sweetness. Together, these ingredients create a balanced dish. - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 1 tablespoon olive oil The marinade is key. I mix Dijon mustard, pure maple syrup, and olive oil for a sweet and tangy flavor. This blend coats the chicken and veggies well, enhancing every bite. - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste To season, I use garlic powder and smoked paprika. They add depth to the dish. Salt and pepper balance everything out. I recommend tasting the marinade before using it to adjust the seasoning to your liking. This simple but flavorful list of ingredients sets the stage for a delicious meal. You can feel free to experiment with the ratios to match your taste. Start by setting your oven to 425°F (220°C). This heat is perfect for roasting. A hot oven helps the chicken and veggies cook well. In a small bowl, mix together the Dijon mustard, maple syrup, and olive oil. Add garlic powder, smoked paprika, salt, and pepper. Whisk until smooth. This glaze gives a sweet and tangy kick to the chicken. Take your chicken thighs and place them in a big bowl or a zip-top bag. Pour half of the marinade over the chicken. Make sure each piece is well coated. Seal the bag or cover the bowl. Let it marinate for at least 20 minutes. Longer marinating adds more flavor. In another bowl, add the halved Brussels sprouts and cubed butternut squash. Pour the rest of the marinade on top. Toss the veggies until they are evenly coated. This step makes sure they absorb all the tasty flavors. Grab a large, rimmed baking sheet. Place the marinated chicken in the center. Spread the Brussels sprouts and squash around the chicken. Arrange everything in a single layer. This helps everything cook evenly. Put the baking sheet in the oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies will become tender and slightly caramelized. Stir the veggies halfway through for even browning. After baking, take the sheet out of the oven. Let it rest for a few minutes. This allows the juices in the chicken to spread out. Garnish with fresh thyme or parsley before serving. This adds a nice touch to your dish! Check the internal temperature of the chicken. Use a meat thermometer for accuracy. The chicken should reach 165°F (75°C) for safe eating. After baking, let it rest for 5 minutes. This helps keep the juices inside, making the chicken tender and juicy. Different veggies cook at different times. Brussels sprouts take about 25-30 minutes to become tender. Butternut squash cooks well in the same time frame. Cut the squash into small cubes for even cooking. Stir the veggies halfway through to help them brown nicely. You can add more flavor with extra spices. Try adding thyme or rosemary for a fresh taste. A sprinkle of red pepper flakes can add heat. For garnishing, fresh parsley or thyme brightens the dish. Drizzle leftover maple Dijon sauce on top before serving for extra flavor. {{image_4}} You can switch up the chicken type. Try chicken breasts or drumsticks instead of thighs. Each cut brings its own flavor and texture. You can also use turkey for a lean option. For veggies, don't feel limited to Brussels sprouts and squash. Asparagus, carrots, or sweet potatoes work great too. Each vegetable will change the dish's taste and look. Want a new taste? Add fresh herbs like rosemary or basil to the mix. They can brighten up the dish. For a kick, sprinkle in some red pepper flakes. If you enjoy a smoky flavor, more smoked paprika can help. You can also try a splash of balsamic vinegar or a squeeze of lemon juice for added depth. This dish pairs well with grains like rice or quinoa. They soak up the sauce and balance the meal. If you prefer a lighter option, serve it on a bed of fresh greens or a salad. This adds crunch and freshness. You can also drizzle extra maple Dijon sauce over your grains or salad for more flavor. Store leftovers in an airtight container. This keeps the chicken and veggies fresh. They will last for up to three days in the fridge. Make sure to cool them to room temperature before sealing. This helps to avoid moisture buildup that may spoil them faster. To reheat, use an oven or microwave. If using an oven, preheat to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. If using a microwave, heat in short bursts, stirring in between. This helps to keep the chicken moist and tender. Yes, you can freeze this dish! Allow it to cool first. Then, transfer the chicken and veggies to a freezer-safe container. Use freezer bags for easier storage. They can stay frozen for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best taste. Marinating the chicken takes at least 20 minutes. If you have more time, let it marinate for a few hours or overnight. This allows the flavors to soak in deeply. Yes, you can use chicken breast instead of thighs. Just remember that chicken breasts cook faster and can dry out. Keep an eye on the cooking time to avoid that. To cut butternut squash, first peel it with a vegetable peeler. Then, slice it in half lengthwise. Scoop out the seeds and then cut each half into cubes. Make sure your knife is sharp for safety. The chicken is fully cooked when its internal temperature reaches 165°F (75°C). Use a meat thermometer to check the thickest part of the thigh. The juices should run clear, not pink. Yes, you can prepare the chicken and veggies in advance. Marinate the chicken and coat the veggies. Store them in the fridge for up to 24 hours. When ready, bake them as directed. This blog covered a delicious chicken and veggie dish that’s easy to make. We discussed fresh ingredients like chicken thighs, Brussels sprouts, and butternut squash. The simple marinade of mustard, maple syrup, and olive oil enhances flavor. I shared step-by-step instructions, tips for cooking perfectly, and creative variations. Enjoy experimenting with this recipe, and don't be afraid to make it your own! With some practice, you'll serve a meal full of taste and joy. Happy cooking!

Sheet-Pan Maple Dijon Chicken with Brussels Sprouts and Squash

Discover the mouthwatering flavors of Sheet-Pan Maple Dijon Chicken & Veggies that make dinner a breeze! This easy one-pan recipe combines tender chicken thighs, roasted Brussels sprouts, and butternut squash, all smothered in a delicious maple Dijon glaze. Perfect for busy weeknights, this dish is packed with flavor and takes just 50 minutes to make. Click to explore the full recipe and elevate your dinner game! #SheetPanDinner #EasyRecipes #HealthyEating #DinnerIdeas
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup Dijon mustard

1/4 cup pure maple syrup

1 tablespoon olive oil

2 cups Brussels sprouts, halved

2 cups butternut squash, peeled and cubed

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh thyme or parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it's hot and ready for roasting.

    Make the Marinade: In a small mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, smoked paprika, salt, and pepper until the mixture is well combined and smooth.

      Marinate the Chicken: Place the chicken thighs into a large bowl or a zip-top bag. Pour half of the maple Dijon mixture over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the bowl, and allow to marinate for a minimum of 20 minutes (you can also refrigerate it longer for more flavor).

        Prepare the Vegetables: In another mixing bowl, add the halved Brussels sprouts and cubed butternut squash. Pour over the remaining maple Dijon mixture and toss until all the vegetables are evenly coated.

          Arrange on the Baking Sheet: On a large, rimmed baking sheet, arrange the marinated chicken thighs in the center. Surround them with the coated Brussels sprouts and butternut squash, spreading them out in a single layer to ensure even cooking.

            Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken is done when its internal temperature reaches 165°F (75°C) and the vegetables are tender and slightly caramelized. Remember to stir the veggies halfway through cooking for even browning.

              Rest and Serve: Once cooked, remove the baking sheet from the oven and let it rest for a few minutes. This helps the juices redistribute in the chicken. Garnish with freshly chopped thyme or parsley to brighten up the dish just before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: For a rustic look, serve the chicken and vegetables directly from the pan. Alternatively, plate individual servings and drizzle a bit of the remaining maple Dijon sauce over the top for added flavor and an elegant touch.