One Pan Maple Dijon Chicken with Roasted Fall Vegetables
A flavorful sheet pan dinner perfect for cozy fall nights! Juicy, chicken thighs glazed with a sweet and tangy maple Dijon sauce, paired with perfectly roasted butternut squash, Brussels sprouts, and bell peppers. This is the ultimate cozy, healthy fall meal for busy families!
Ingredients
Chicken
Vegetables
Directions
- 1
Preheat oven to 425°F.
- 2
Wash and pat the chicken thighs dry. Place into a Ziploc bag and marinate with maple syrup, red wine vinegar, Dijon mustard, avocado oil, garlic powder, onion powder, salt, black pepper, crushed red pepper, and thyme. Set aside while cutting up the vegetables.
- 3
Now toss the butternut squash, Brussels sprouts, red bell pepper, red onion, and garlic with avocado oil, salt, pepper, and thyme on a sheet pan. Spread the vegetables out, leaving space in the middle for the chicken thighs.
- 4
Arrange chicken thighs, skin-side up. Brush the tops with leftover marinade and roast for 35-40 minutes until the chicken reaches 165°F and the skin is golden brown.
- 5
Serve and enjoy this delicious fall feast!
