1. Can I use chicken breasts instead of thighs for this recipe?

Yes, you can! While chicken thighs give a juicier result, bone-in, skin-on chicken breasts will work as well. Just be aware that the cooking time may vary slightly. Make sure to check the internal temperature to ensure they’re cooked through.

2. Can I substitute the vegetables?

Absolutely! You can swap butternut squash, Brussels sprouts, and shallots for other vegetables like sweet potatoes, carrots, cauliflower, or even parsnips. Just make sure the vegetables you choose have a similar cooking time to avoid overcooking or undercooking.

3. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and veggies in the oven to maintain the texture. You can also freeze leftovers for up to 3 months—just be sure to separate the chicken and veggies before freezing.

4. How do I make the chicken skin extra crispy?

To achieve crispy chicken skin, preheat the sheet pan in the oven before adding the chicken. After brushing the chicken with the maple mustard sauce, broil it for the last few minutes of cooking. This will help the skin become golden and crispy

Maple Mustard Roasted Chicken – Easy & Delicious Recipe

Name: Maple Mustard Roasted Chicken
Prep time: 10 min
Cook time: PT-487512H27M53S
Total time: PT-487512H27M53S
Cuisine: American
Ingredients: 1 1/2 Tbsp grainy Dijon mustard; 1 1/2 Tbsp maple syrup; 1/2 tsp dried rosemary; Salt and pepper, to taste; 4 bone-in, skin-on chicken thighs; 2-3 cups peeled and cubed butternut squash; 2 large shallots, peeled and quartered; 2 cups Brussels sprouts, trimmed and halved lengthwise; 1 Tbsp olive oil; Salt and pepper, to taste

Description

This Maple Mustard Roasted Chicken recipe combines tender chicken thighs coated in a sticky maple mustard sauce with roasted vegetables like Brussels sprouts and butternut squash. All cooked together on a single sheet pan, this easy and flavorful dish is perfect for a hassle-free dinner.

Ingredients

Scale

1 1/2 Tbsp grainy Dijon mustard
1 1/2 Tbsp maple syrup
1/2 tsp dried rosemary
Salt and pepper, to taste
4 bone-in, skin-on chicken thighs
2-3 cups peeled and cubed butternut squash
2 large shallots, peeled and quartered
2 cups Brussels sprouts, trimmed and halved lengthwise
1 Tbsp olive oil
Salt and pepper, to taste

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Instructions

Preheat your oven to 425°F (220°C) with the sheet pan inside.
In a small bowl, whisk together Dijon mustard, maple syrup, dried rosemary, salt, and pepper.
Toss the butternut squash, Brussels sprouts, and shallots with olive oil, salt, and pepper in a large bowl.
Season the chicken thighs with salt and pepper, then brush a thin layer of the maple mustard sauce onto the skin side of the chicken.
Carefully remove the hot sheet pan from the oven, and place the chicken thighs skin side down on the pan. Arrange the veggies around the chicken, ensuring they don’t overcrowd the pan.
Return the pan to the oven and bake for 15-18 minutes.
Flip the chicken over and return it to the oven for another 10-15 minutes or until the internal temperature reaches 165°F (74°C).
Brush the chicken with the remaining maple mustard sauce and broil for a few minutes for a crispy skin.

Notes

If you prefer crispy skin, preheat the pan in the oven before placing the chicken on it.
Ensure the vegetables are spread evenly to roast well and avoid overcrowding the pan.
Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Category: Dinner
Method: Oven-baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 500mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg