Maple-Dijon Sheet-Pan Chicken
55 min497 kcal each
Cubed chicken thighs, Brussels sprouts and butternut squash tossed in a tangy maple-mustard dressing and roasted on one tray. Fifteen minutes of prep, then the oven does the work.
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Plan this recipeIngredients
for 3 servings- Dijon mustard3 tbsp
- Maple syrup2 tbsp
- Olive oil2 tbsp
- Apple cider vinegar2 tbsp
- Salt1½ tsp
- Black pepper.13 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Dried parsley1 tsp
- Chili flakes¼ tsp
- Chicken thighs, boneless and skinless680 g
- Brussels sprouts340 g
- Butternut squash340 g
Method
Prep 15 min · cook 40 min- Heat the oven to 220 °C and oil a large rimmed baking sheet.
- Whisk the mustard, maple, oil, vinegar and all the seasonings in a large bowl.
- Add the cubed chicken, halved sprouts and 2 cm squash cubes and toss to coat.
- Spread in one layer and roast for 35–40 minutes, stirring halfway, until the chicken is cooked and the vegetables are tender.
- Grill for 1–2 minutes at the end for extra char if you like.
- Keeps 4 days in the fridge. Reheat at 200 °C for 8–10 minutes or microwave for 2.
Nutrition
per servingCal
497
Protein
50g
Carbs
33g
Fat
19g
Of 13g of sugar per serving, 8.1g is added sugar.
Of 19g of fat per serving, 3.9g is saturated.
