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95% would make again

One-Pan Maple Rosemary Chicken

Winter 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

  • Calories 467
  • Fat 14g
  • Carbs 51g
  • Fiber 7g
  • Sugar 20g
  • Protein 36g

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!

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

  • Calories 467
  • Fat 14g
  • Carbs 51g
  • Fiber 7g
  • Sugar 20g
  • Protein 36g

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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