Dijon-Maple Chicken with Brussels and Butternut
Prep time: 
Cook time: 
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Serves: 4 servings (1 thigh, 1 drumstick, and ~1 cup roasted vegetables)
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2019/01/dijon-maple-chicken-with-brussels-and-butternut-weekly-menu/