Jump to recipe

Fall is upon us. Lately, in the D.C. area, we’ve had a ton of rain. It’s been dreary and cool which has been giving us all a glimpse of what is to come. In the spirit of fall and simplicity, I decided to continue on my sheet pan series but step out of my comfort zone. I tried and succeeded in making some delicious Maple Mustard Roasted Chicken and Vegetables. This delicious meal featured butternut squash which is a vegetable I’m unfamiliar with. Of course, I’ve heard of it but I’ve never eaten it before. At first bite, I was pleasantly surprised at the flavor this squash provided to the dish.

The maple mustard sauce was intriguing to me. I’m generally not a fan of mustard but I’ve been doing my best to try new things lately. The sweetness of the maple syrup in juxtaposition to the tangy flavor of the large grain dijon mustard created a delicious sauce for the veggies and chicken. I have often been satisfied with foods I’ve avoided for years. I’ve been missing out on a lot! I’m more inclined to try new recipes with flavors I generally shy away from when they end up being as successful as this simple and easy chicken and veggie meal.

There was another interesting aspect of this recipe. While preparing the rest of the meal, the sheet pan is in the oven while it preheats. Initially, I questioned this step but I think it did improve the cooking time of the chicken in particular. It is important to note that the pan was super hot when I added the meat, squash, and sprouts. I had to continually remind myself to use pot holders or oven mittens when handling the sheet pan. I’m telling you, sheet pan meals are perfect for weeknight cooking after long days of work. This fancy looking and delicious tasting meal took about 45 minutes to make from start to finish and was beyond simple to prepare. If you haven’t had a chance to try any of my sheet pan meals you’re really missing out!

Sheet Pan Maple Mustard Roasted Chicken and Veggies

What You Need:DSC_1242

  • 3 Tbsp grainy Dijon mustard
  • 3 Tbsp Maple syrup (don’t use imitation, the flavor won’t be as deep)
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 4 bone-in, skin on chicken thighs
  • salt and pepper, to taste
  • 2-3 cups peeled and cubed butternut squash
  • 2 large shallots, peeled and quartered
  • 2 cups brussels sprouts, trimmed and halved lengthwise
  • 2-3 Tbsp olive oil
  • salt and pepper, to taste

Instructions:
Click here to Cook With Me!

  • Place the sheet pan in the oven, and preheat oven to 425 degrees.  Make sure to leave pan in the oven as it preheats.
  • In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper.  Whisk to combine.
  • Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.
  • Season chicken thighs with salt and pepper and brush a thin layer of maple mustard sauce over the skin side of the chicken.  Reserve some sauce for later.
  • Carefully remove the pan from oven (carefully- remember, it’s hot), and add chicken thighs, skin side down, to the pan.
  • Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won’t roast, they’ll steam.  Make sure Brussels sprouts are placed cut side down for maximum roasted flavor.
  • Use a pastry brush to dot little amounts of the maple mustard sauce over the veggies.
  • Return pan to hot oven and bake for 15-18 minutes.  Flip chicken over and return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees.
  • Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.
  • Serve and enjoy!

Cook With Me:

  • Place the sheet pan in the oven, and preheat oven to 425 degrees.  Make sure to leave pan in the oven as it preheats.
  • In a small mixing bowl, add mustard, syrup, rosemary and salt and pepper.  Whisk to combine. DSC_1247
  • Add butternut squash, Brussels sprouts and shallots to a mixing bowl and toss with salt, pepper, and 1 Tbsp of olive oil.DSC_1248
  • Season chicken thighs with salt and pepper and brush a thin layer of maple mustard sauce over the skin side of the chicken.  Reserve some sauce for later.
  • Carefully remove the pan from oven (carefully- remember, it’s hot), and add chicken thighs, skin side down, to the pan.
  • Spread veggies in an even layer around the chicken thighs, careful not to overcrowd the pan, or they won’t roast, they’ll steam.  Make sure Brussels sprouts are placed cut side down for maximum roasted flavor.DSC_1257
  • Use a pastry brush to dot little amounts of the maple mustard sauce over the veggies.
  • Return pan to hot oven and bake for 15-18 minutes.  Flip chicken over and return to oven for another 10-15 minutes, until chicken is cooked through and at an internal temperature of 165 degrees.
  • Brush chicken with reserved maple mustard sauce and broil on high for a few minutes for a crispier skin.DSC_1265
  • Serve and enjoy!DSC_1269

Inspired by this recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s