American

Maple Mustard Sheet-pan Chicken with Sprouts and Squash

Name: Maple Mustard Sheet-pan Chicken with Sprouts and Squash
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 tablespoon chopped fresh sage leaves; 1 tablespoon chopped fresh rosemary leaves; 2 tablespoons Dijon mustard; 2 tablespoons real maple syrup; 1 4- pound whole 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 ounces Brussels sprouts (trimmed and halved); 3 tablespoons unsalted butter (melted); 1 tablespoon olive oil; 1 1/2 teaspoons Kosher salt; 1 teaspoon freshly ground black pepper

Maple Mustard Sheet-pan Chicken with Sprouts and Squash is a perfect choice when you want an elaborate meal with very little clean up.

By Chef Laura Bonicelli

acorn squashDijonmaple syrup

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

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 20 minutes. 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 20 minutes, 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 10 minutes before serving.

Chef's Notes

NOTES : Cooking time may vary depending on your oven.

Nutrition (per serving)

797

Calories

54g

Protein

25g

Carbs

54g

Fat

Fiber

1171mg

Sodium