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One-Pan Maple Rosemary Chicken

Fall Dinner For Four

by Crystal Hatch

Inspired by


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
    Calories 452
    Fat 14g
    Carbs 41g
    Fiber 5g
    Sugar 13g
    Protein 39g

Estimated values based on one serving size.



  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!




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