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95% would make again

One-Pan Maple Rosemary Chicken

Fall Dinner For Four

Tasty Team

Ingredients

for 4 servings

  • 2 cups purple potato (450 g), halved
  • 1 ½ cups brussels sprouts (150 g), halved
  • 1 ½ cups baby carrots (75 g)
  • 1 ½ cups butternut squash (300 g), 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 (60 g)
  • ¼ cup maple syrup (85 g)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary
  • 1 tablespoon lemon juice
  • 4 chicken thighs

Nutrition Info

Powered by
    Calories 455
    Fat 14g
    Carbs 41g
    Fiber 5g
    Sugar 13g
    Protein 39g

Estimated values based on one serving size.

Preparation

  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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