Recipe: Maple-Mustard Roasted Chicken With Butternut Squash, Shallots, and Brussels Sprouts

If you’ve used maple syrup as a glaze before, you know it makes anything taste at least four times better. The sweetness of the syrup brings out the flavors of whatever it’s coating, and every bite is a small taste of paradise. The maple glaze is back in action here, with this maple-mustard roasted chicken recipe, featuring a hearty helping of veggies.

How to Make this Roasted Chicken Recipe Even Simpler

You can make a few alterations to this recipe, but since I’m all about saving time, I’d suggest going with boneless and skinless chicken breasts. These pictures are actually with bone-in, skin on breasts, which taste lovely, but let’s be real – de-boning a chicken takes extra precious minutes that you may not have. You’ll get the same yummy flavor sans skin or bones. Likewise, you can buy pre-cubed butternut squash and/or pre-halved Brussels sprouts, which will spare your wrist a ton of slashing. Save those fingers for eating!

One thing I really like about this roasted chicken recipe is how easy it is to put together. The bulk of your time will be spent hanging out while everything cooks in the oven. If I can crank out an episode of Great News while simultaneously preparing a tasty dinner, life is good. And this recipe feeds a minimum of four people, which means if you’re a solo eater, you’ve got recipes for daysss. I LIKE THAT.

Check out the maple-mustard roasted chicken recipe with Brussels sprouts, shallots, and butternut squash below:

Ingredients (4-6 people):

4 boneless, skinless chicken breasts

3 cups of butternut squash, cubed and peeled

3 large shallots, peeled and quartered

2 cups of Brussels sprouts

2 tablespoons of butter, melted

1 tablespoon of fresh sage, chopped

1 tablespoon of Dijon mustard

1 tablespoon of maple syrup

1 tablespoon of olive oil

1 teaspoon of pepper

Salt to taste

Instructions:

1. Place a large baking pan with a rim in the oven. Leave it in as you preheat to 425 degrees.
2. Combine chopped sage, mustard, and syrup in a small bowl. Brush the combined glaze onto the chicken. When the oven is at 425 degrees, bake the chicken for 25 minutes and then remove the pan from the oven.
3. Toss the squash, shallots, and Brussels sprouts with butter, oil, and pepper. Add salt to taste.
4. Add the veggies to the pan alongside the chicken. Top the chicken with ¼ teaspoon of pepper and a pinch of salt. Bake at 425 degrees for 20 minutes or until chicken is cooked.

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