Maple-Mustard Glazed Autumn Harvest Sheet-Pan Dinner

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 cups butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
2. 02
   In a large bowl, combine the chicken, butternut squash, Brussels sprouts, and red onion. Drizzle with olive oil, then season with salt and black pepper. Toss to coat evenly.
3. 03
   Spread the mixture in an even layer on the prepared sheet pan, ensuring the components are not overcrowded.
4. 04
   In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder to make the glaze.
5. 05
   Drizzle half of the maple-mustard glaze over the ingredients on the sheet pan and toss gently to coat.
6. 06
   Roast in the preheated oven for 20 minutes. Remove the sheet pan, flip the ingredients, and drizzle with the remaining glaze.
7. 07
   Return the sheet pan to the oven and continue roasting for another 20 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
8. 08
   Remove from the oven and let rest for a few minutes before serving. Enjoy the vibrant colors and flavors of the season!