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Autumn Delight: Maple-Mustard Chicken with Roasted Vegetables

Name: Autumn Delight: Maple-Mustard Chicken with Roasted Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 8 ounces Brussels sprouts, trimmed and halved; 1 tablespoon olive oil; 1/4 cup chopped hazelnuts; 1 tablespoon pure maple syrup; 3 large shallots, peeled and quartered; 4 cups cubed peeled butternut squash; 1/2 acorn squash, seeded and cut crosswise into 1-inch thick slices; 1 tablespoon chopped fresh sage; 1 1/2 teaspoons kosher salt, divided; 1 tablespoon Dijon mustard; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons unsalted butter, melted; 4 bone-in, skin-on chicken breasts

This delightful autumn-inspired dish features juicy bone-in chicken breasts glazed in maple-mustard sauce, roasted to perfection with butternut squash, acorn squash, and Brussels sprouts flavored with fresh sage. The meal is topped with a sprinkle of hazelnuts for a nutty crunch.



1 hr 10 min

TOTAL TIME

404

CALORIES

$3.28

PER SERVING

Autumn Delight: Maple-Mustard Chicken with Roasted Vegetables

Ingredients

13 INGREDIENTS

6 SERVINGS

8 oz brussels sprouts

1 tbsp pure maple syrup

3 large shallots

peeled and quartered

4 cups butternut squash

cubed peeled

1/2 whole acorn squash

seeded and cut crosswise into 1-inch thick slices

1 tbsp fresh sage

chopped

1 1/2 tsp kosher salt

divided

1 tbsp dijon mustard

1 tsp freshly ground black pepper

divided

2 tbsp unsalted butter

melted

4 whole bone in skin on chicken breasts

Directions

10 STEPS

30 min

PREP TIME

40 min

COOK TIME

1 hr 10 min

TOTAL TIME

Preheat oven to 425°F. Place a large rimmed baking sheet in the oven while it preheats.

In a small bowl, combine chopped fresh sage, Dijon mustard, and pure maple syrup. Brush the mixture evenly over the chicken breasts.

Carefully remove the hot baking sheet from the oven and place the chicken breasts on it. Bake for 20 minutes.

Remove the baking sheet from the oven and drain any juices from the pan.

Combine cubed butternut squash, quartered shallots, sliced acorn squash, and halved Brussels sprouts in a large bowl.

Add melted unsalted butter, olive oil, 3/4 teaspoon kosher salt, and 3/4 teaspoon ground black pepper to the bowl with the vegetables, and toss to coat.

Arrange the coated vegetables in an even layer around the chicken on the baking sheet.

Sprinkle the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper over the chicken.

Return the baking sheet to the oven and bake for an additional 20 minutes, or until the chicken is fully cooked.

Remove the bones from the chicken breasts and discard. Sprinkle the roasted dish with chopped hazelnuts before serving.

Health Info

Macros

28g

CARBS

21g

FAT

28g

PROTEIN