One-Pan Maple Rosemary Chicken with Roasted Veggies


Ingredients

for 4 servings

    • 2 cups

       purple potato, halved (450 g)

    • 1 ½ cups

       brussels sprouts, halved (150 g)

    • 1 ½ cups

       baby carrots(75 g)

    • 1 ½ cups

       butternut squash, diced (300 g)

  • 1 red apple, sliced
  • ½ large red onion, diced
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • dried sage, to taste
  • ¼ cup

     dijon mustard(60 g)

  • ¼ cup

     maple syrup (85 g)

  • 3 cloves garlic, minced
  • 1 teaspoon

     fresh rosemary

  • 1 tablespoon

     lemon juice

  • 4 chicken thighs

 

Preparation

  1. Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  2. To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
  3. In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
  4. Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
  5. Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
  6. Serve the chicken with the vegetables.
  7. Enjoy!

Read more: https://tasty.co/recipe/one-pan-maple-rosemary-chicken