Sheet Pan Maple Dijon Chicken With Roasted Butternut Squash And Brussels Sprouts Food

DIJON MAPLE SHEET PAN CHICKEN

Steps:

• Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
• In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
• Season both sides of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
• In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
• Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
• Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
• Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.

PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)

Steps:

• In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.

SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
• Roast in the preheated oven until golden and crispy, about 25 minutes.