One-Pan Maple Rosemary Chicken

Name: One-Pan Maple Rosemary Chicken
Yield: 4
Ingredients: 2 cups purple potato, halved; 1 ½ cups brussels sprouts, halved; 1 ½ cups baby carrots; 1 ½ cups butternut squash, diced; 1 red apple, sliced; ½ large red onion, diced; olive oil, to taste; salt, to taste; pepper, to taste; 1 teaspoon dried sage, to taste; ¼ cup dijon mustard; ¼ cup maple syrup; 3 cloves garlic, minced; 1 teaspoon fresh rosemary; 1 tablespoon lemon juice; 4 chicken thighs

Recipe by Crystal Hatch from tasty.co

Dinner

Ingredients

4 servings

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2 cups purple potato, halved
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1 ½ cups brussels sprouts, halved
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1 ½ cups baby carrots
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1 ½ cups butternut squash, diced
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1 red apple, sliced
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½ large red onion, diced
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olive oil, to taste
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salt, to taste

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pepper, to taste
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1 teaspoon dried sage, to taste
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¼ cup dijon mustard
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¼ cup maple syrup
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3 cloves garlic, minced
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1 teaspoon fresh rosemary
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1 tablespoon lemon juice
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4 chicken thighs

Instructions

Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
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.
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.
Serve the chicken with the vegetables.
Enjoy!