Maple-Mustard Roasted Chicken Sheet Pan Meal
Maple-Mustard Roasted Chicken with Brussels Sprouts, Squash, & Bacon
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.