Maple-Dijon Chicken with Roasted Butternut Squash & Brussels Sprouts

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.

Prepare the Maple-Dijon Glaze:

In a small bowl, whisk together all glaze ingredients (Dijon mustard, maple syrup, apple cider vinegar, olive oil, garlic, paprika, salt, and pepper) until smooth and well-combined.

Prepare the Vegetables:

Toss the butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, and black pepper. Spread them evenly on the prepared sheet pan.

Add the Chicken:

Nestle the chicken breasts between the vegetables on the sheet pan. Brush the chicken generously with the maple-Dijon glaze, ensuring it’s evenly coated.

Roast the Dish:

Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Optional Charred Finish:

For a charred finish, broil for an additional 2–3 minutes at the end of cooking.

Garnish and Serve:

Garnish with chopped parsley and serve warm for a comforting and flavorful meal.

Serving and Storage Tips:

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