Maple-Mustard Roasted Chicken

By zhanghengshuo

6 Person

80 Minutes

376 Calories

Try this delicious Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts recipe! Give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you need to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and acorn squash are at their absolute best when roasted. The trick is to cut them into even pieces with a maximum surface area so they can benefit from all the direct heat.

Ingredients

1 tsp. Freshly ground black pepper, divided
1 1/2 tsp. Kosher salt, divided
1 tbsp. Olive oil
2 tbsp. Unsalted butter, melted
8 oz. Brussels sprouts, trimmed and halved
1/2 Acorn squash, seeded and cut crosswise into slices
3 Large shallots, peeled and quartered
4 cups Cubed peeled butternut squash
4 Bone-in, skin-on chicken breasts
1 tbsp. Pure maple syrup
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh sage, divided

Method

01

Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in the oven as it preheats).
02

Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove the pan from the oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from the oven. Discard any juices from the pan.
03

Add butternut squash, shallots, acorn squash, and Brussels sprouts to the pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around the chicken.
04

Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Roast Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Brussel Sprouts Recipes

Maple-Mustard Roasted Chicken

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 376 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

1 tsp. Freshly ground black pepper, divided

1 1/2 tsp. Kosher salt, divided

1 tbsp. Olive oil

2 tbsp. Unsalted butter, melted

8 oz. Brussels sprouts, trimmed and halved

1/2 Acorn squash, seeded and cut crosswise into slices

3 Large shallots, peeled and quartered

4 cups Cubed peeled butternut squash

4 Bone-in, skin-on chicken breasts

1 tbsp. Pure maple syrup

1 tbsp. Dijon mustard

1 tbsp. Chopped fresh sage, divided

03 Method

Step 1

Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in the oven as it preheats).

Step 2

Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove the pan from the oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from the oven. Discard any juices from the pan.

Step 3

Add butternut squash, shallots, acorn squash, and Brussels sprouts to the pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around the chicken.

Step 4

Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.

04 Author