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Life is SO busy this time of year. For me, and for every other family I know. Back to school routines take a while to get used to, as do homework, changing work schedules, and the days getting shorter. If you feel like you’re short on time and energy to get dinner on the table during the week…well you’re not the only one! I always like to share a recipe or two this time of year for the days that are time-crunched. One pot, slow cooker, or sheet pan recipes are so amazing for those weeknights when you just can’t do another thing. Today I thought I would share my recipe for One-Pan Garlic Maple Dijon Chicken!
This recipe is one of my favorites because it’s seasonal, delicious, and most importantly: family-friendly! I love using maple syrup in recipes this time of year because it’s easy to find locally and SO delicious. Paired with Fall veggies, and this is truly a seasonal dish. I’ll admit that I’m not the biggest chicken fan– even though my kids love it– but I LOVE this dish. The marinade is awesome, and the whole thing feels wholesome and healthy. My kids gobble this up. I usually try to make enough that I can save some for lunch the next day!
I hope you enjoy this recipe as much as we do, and that it helps make dinner time a bit easier. One sheet pan to clean is my kinda cleanup!
Ingredients…
(Serves 4)
- 4 Chicken Thighs
- ⅓ cup Maple Syrup
- ⅓ cup Dijon
- 1½ lbs Butternut Squash, peeled and cubed
- 3 cups Brussels Sprouts, halved
- 2 cloves Garlic, minced
- 3 tbsp Olive Oil
- ¼ tsp Salt
- 1 tsp Thyme (or ½ tsp dried Thyme)
- Pepper, to taste
Step by Step…
- Preheat oven to 450º F and line a rimmed baking sheet with foil.
- Season chicken thighs with salt and pepper and set aside.
- In a mixing bowl, whisk together the maple syrup, dijon, garlic, and thyme. Submerge your chicken thighs in the mixture, allow the excess to drip back into the bowl, and place on the baking sheet (skin side up) nicely space out from each other.
- Dip your butternut squash in the same maple dijon mixture, mix to coat, and add to the baking sheet around the chicken.
- In another bowl, add your Brussels sprouts, olive oil, and salt, and mix to combine. Then add them to the baking sheet around the chicken.
- Roast in the oven for 35 minutes until the chicken is cooked thoroughly. Enjoy!
in this picture
One-Pan Garlic Maple Dijon Chicken
Equipment
- Rimmed Baking Sheet
Ingredients
- 4 Chicken Thighs
- ⅓ cup Maple Syrup
- ⅓ cup Dijon
- 1½ lbs Butternut Squash, peeled and cubed
- 3 cups Brussels Sprouts, halved
- 2 cloves Garlic, minced
- 3 tbsp Extra Virgin Olive Oil
- ¼ tsp Salt
- 1 tsp Thyme, or 1/2 tsp dried Thyme
- Pepper, to taste
Instructions
- Preheat oven to 450º F and line a rimmed baking sheet with foil.
- Season chicken thighs with salt and pepper and set aside.
- In a mixing bowl, whisk together the maple syrup, dijon, garlic, and thyme. Submerge your chicken thighs in the mixture, allow the excess to drip back into the bowl, and place on the baking sheet (skin side up) nicely space out from each other.
- Dip your butternut squash in the same maple dijon mixture, mix to coat, and add to the baking sheet around the chicken.
- In another bowl, add your Brussels sprouts, olive oil, and salt, and mix to combine. Then add them to the baking sheet around the chicken.
- Roast in the oven for 35 minutes until the chicken is cooked thoroughly
Nutrition
Eva! I made this recipe tonight and it was a hit! Thank you so much for sharing.
Great recipe and I’m really excited to make it this Fall! Just one thing, your Print link is broken . . . it just takes you to the HEA home page, and doesn’t reformat this page into a printable format. :^(
Sorry to hear the print link isn’t working for you! Would you mind sending an email to hi@happilyevaafter.com with the type of device you’re using as well as the browser so we can troubleshoot the issue? Thank you!