Dijon-Maple Chicken with Brussels and Butternut + Weekly Menu

You know who’s in my house with me right now? A sleeping Piper. Not even the dog is here to interrupt my Sunday fun. They went for a little hike/sledding adventure at the state park. I’ve got homemade pumpkin bread in the oven {the smells!}, I’m plowing through my to-do list, and as soon as I hit “publish” I’m off to the treadmill to dig into the last hundred pages or so of my book for book club on Tuesday.

Moments like these make me miss the DINK life (Double Income No Kids). Not that my kids aren’t mostly wonderful and really freaking cute, but sometimes the ‘tude and lack of independence (ahem, butt wiping) can be exhausting. By Sunday, I need a little recharge and so, I’m soaking this up. ‘Cause at 25 degrees, it won’t last forever – ha!

A little spoiler alert on Episode 5 of our podcast: I’m kind of a mean mom when it comes to feeding my kids. Though they are unaware of this fact. That said, it is working for us and so I’m thankful for the structure and expectations we’ve set around meal times and food. For example, I don’t make 2 dinners and we try to eat as a family.

I also don’t believe in “kid food” or “adult food” – food is food. And for the record, I love corn dogs, mac and cheese, and fruit snacks. I just don’t necessarily buy them or serve them with much regularity. MEAN MOMMY!!! I know J That said, they have had pizza 3 days in a row. Oops.

A few weeks ago when we returned from Christmas travel, I was anxious to return to vegetables. And meal planning. And heavy use of new cookbooks. We grocery shopped and as I served up this meal as our first meal back home and void of processed sugar, all-purpose flour, and/or cheese, I admit…I held my breath just a bit.

I shouldn’t be shocked to report that my kids ate this meal and loved this meal. It helps when kids are hungry, but they just TORE. IT. UP! I kept shooting Mark the “OMG, CAN YOU BELIEVE THIS!?” eyes that can be used in many instances, but in this case it was pure shock, amazement, and JOY! This simple sheet pan meal is quick & easy and HUGE on flavor. Those winter veggies never tasted better!


Dijon-Maple Chicken with Brussels and Butternut
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (1 thigh, 1 drumstick, and ~1 cup roasted vegetables)
 
Ingredients
  • 4 Tbsp Dijon mustard, divided
  • 3 Tbsp pure maple syrup, divided
  • 1 Tbsp reduced-sodium soy sauce
  • 4 large bone-in chicken thighs (6½ oz each), skin removed and fat trimmed
  • 4 skinless chicken drumsticks (3½ oz each)
  • ½ tsp salt
  • Freshly ground black pepper, to taste
  • 12 oz Brussels sprouts, trimmed and halved
  • 12 oz butternut squash peeled, seeded, and cut into ¾-inch cubes
  • 1½ Tbsp extra-virgin olive oil
Instructions
  1. Preheat the oven to 425 degrees. Line an 18 x 13-inch large, rimmed sheet pan with parchment paper; set aside.
  2. In a small bowl, combine 3 tablespoons mustard, 2 tablespoons maple syrup, and soy sauce.
  3. Season both sides of the chicken with the salt and pepper to taste; place on prepared baking sheet.
  4. In a large bowl, combine the Brussels sprouts, butternut squash, and olive oil; toss well. Arrange the vegetables on the prepared sheet pan in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
  5. Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
  6. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each of mustard and maple syrup.
  7. Brush the mustard/maple mixture over the chicken. Return sheet pan to oven to bake for 5 additional minutes. Serve hot.
Notes
Recipe from Skinny Taste One and Done
Nutrition Information
Serving size: 4 servings (1 thigh, 1 drumstick, and ~1 cup roasted vegetables) Calories: 527 Fat: 20.7 Carbohydrates: 27.0 Sugar: 12.0 Sodium: 923 Fiber: 5.3 Protein: 56.8 Cholesterol: 109

Weekly Menu: January 13th – 17th

Be well,

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