Annual Food & Drink Issue

Maple-Mustard Chicken Sheet Pan Meal

Sheet Pan Dinners the Whole Family Will Enjoy

Short on effort yet big on flavor, sheet pan meals are the perfect weeknight dinner solution. Just one baking sheet holds your main course and accompanying sides, and your oven does the rest! The best part of all? Cleanup is a breeze, which means more time spent with the ones you love most.

What follows is a foolproof recipe that the whole family will adore.

By Mary Beth Wallace | Photography by Rich Smith

Rocio Kemp, Signal Mountain

Maple-Mustard Roasted Chicken

with Brussels Sprouts, Squash, & Bacon

Serves: 4-6

Ingredients

1 Tbsp. chopped fresh sage, divided
1 Tbsp. Dijon mustard
1 1/2 Tbsp. pure maple syrup, divided
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken leg quarters
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
2 Tbsp. unsalted butter, melted
1 Tbsp. extra-virgin olive oil
1/2 tsp. crushed red pepper
4 slices thick-cut maple smoked bacon, cut into 1/2-inch pieces
2 cups cubed and peeled butternut squash
1 large baking potato, scrubbed, halved crosswise, and cut into 3-4 wedges
1 large red onion, cut into 1-inch wedges
8 oz. Brussels sprouts, trimmed and halved (about 2 cups)

Directions

Preheat oven to 425°.
Combine 1/2 Tbsp. of sage, mustard, and 1 Tbsp. of maple syrup in a bowl. Brush this mixture evenly all over chicken and place chicken on a large rimmed baking sheet.
In another bowl, combine 1/2 Tbsp. of sage, 1/2 Tbsp. of maple syrup, 1/2 tsp. of salt, 1/2 tsp. of pepper, butter, olive oil, and crushed red pepper. Mix well. Add bacon, butternut squash, potato wedges, onions, and Brussels sprouts to the bowl and coat all the veggies with the herb mixture.
Spread all the veggies around the chicken on the baking sheet. Sprinkle chicken with remaining 1 tsp. of salt and pepper.
Bake for 45 minutes or until the chicken reaches an internal temperature of 160°. The chicken skin should be brown and crispy. Serve hot.

maple mustard roasted chicken with brussels sprouts, squash, and bacon sheet pan meal

Maple-Mustard Roasted Chicken Sheet Pan Meal

Rocio Kemp

Maple-Mustard Roasted Chicken with Brussels Sprouts, Squash, & Bacon

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Cook Time 45

Total Time 45

Course Main Course, Side Dish

Cuisine American

Servings 6 people

Equipment

Baking sheet

Ingredients

1 tbsp chopped fresh sage, divided
1 tbsp Dijon mustard
1 ½ tbsp pure maple syrup, divided
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken leg quarters
1 ½ tsp kosher salt, divided
1 ½ tsp freshly ground black pepper, divided
2 tbsp unsalted butter, melted
1 tbsp extra-virgin olive oil
½ tsp crushed red pepper
4 slices thick-cut maple smoked bacon, cut into ½-inch pieces
2 cups cubed and peeled butternut squash
1 large baking potato, scrubbed, halved crosswise, and cut into 3-4 wedges
1 large red onion, cut into 1-inch wedges
8 oz Brussels sprouts, trimmed and halved (about 2 cups)

Instructions

Preheat oven to 425°.
Combine 1/2 Tbsp. of sage, mustard, and 1 Tbsp. of maple syrup in a bowl. Brush this mixture evenly all over chicken and place chicken on a large rimmed baking sheet.
In another bowl, combine 1/2 Tbsp. of sage, 1/2 Tbsp. of maple syrup, 1/2 tsp. of salt, 1/2 tsp. of pepper, butter, olive oil, and crushed red pepper. Mix well. Add bacon, butternut squash, potato wedges, onions, and Brussels sprouts to the bowl and coat all the veggies with the herb mixture.
Spread all the veggies around the chicken on the baking sheet. Sprinkle chicken with remaining 1 tsp. of salt and pepper.
Bake for 45 minutes or until the chicken reaches an internal temperature of 160°. The chicken skin should be brown and crispy. Serve hot.

Keyword Bacon, baked chicken, brussels sprouts, butternut squash scallops, chicken, maple mustard roasted chicken, one pan meal, one sheet pan meal, roasted chicken, sheet pan meal