Maple Mustard Sheet-pan Chicken with Sprouts and Squash
Golden-brown chicken emerges from the oven with a glossy maple-mustard glaze, nestled alongside caramelized squash and crispy-edged Brussels sprouts perfumed with fresh sage and rosemary. A complete autumn meal on one pan that fills the kitchen with irresistible aromas.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr 5 min
Servings
4 servings
Ingredients
- 1 tablespoonchopped fresh sage leaves
- 1 tablespoonchopped fresh rosemary leaves
- 2 tablespoonsDijon mustard
- 2 tablespoonsreal maple syrup
- 1 4- poundwhole chicken (quartered)
- 1 medium red onion (peeled, cut into wedges, then separated)
- 1 small acorn squash (or 1/2 large -- stemmed, seeded, and cut crosswise into 1/2-inch slices; cut slices in half.)
- 10 ouncesBrussels sprouts (trimmed and halved)
- 3 tablespoonsunsalted butter (melted)
- 1 tablespoonolive oil
- 1 1/2 teaspoonsKosher salt
- 1 teaspoonfreshly ground black pepper
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 425º F. Cover a half-sheet rimmed baking pan with 2 layers of foil and place in the oven.
- 2
Combine the sage, rosemary, mustard, and syrup in a bowl. Brush over the chicken pieces. Carefully remove the sheet pan from the oven. Spray the pan with cooking spray and place the chicken, skin side up, on the hot pan. Bake for . Leave the chicken in the pan.
- 3
Toss the onion, squash, and sprouts in a large bowl with the melted butter and olive oil. Add the vegetables to the pan surrounding the chicken. Sprinkle the entire pan, including the chicken, with salt and pepper.
- 4
Bake for an additional , until the chicken temps at 165º F and the vegetables are soft. Taste and adjust seasoning, if necessary.
- 5
Let the dish rest, tented loosely with foil, for before serving.
Chef's Notes
NOTES : Cooking time may vary depending on your oven.