Name: One-Pan Maple Rosemary Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 cups purple potato; 1½ cups brussels sprouts; 1½ cups baby carrots; 1½ cups butternut squash; 1 red apple; ½ large red onion; olive oil; salt and pepper; 1 tsp dried Sage; ¼ cup dijon mustard; ¼ cup maple syrup; 3 garlic cloves; 1 tsp fresh rosemary; 1 tbsp lemon juice; 4 chicken thighs

One-Pan Maple Rosemary Chicken Recipe

How To Make One-Pan Maple Rosemary Chicken

Grab a bite of this easy-to-make rosemary chicken dish! It’s brushed with a Dijon-Maple mix for a juicy and tender chicken.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2cupspurple potato,halved
1½cupsbrussels sprouts,halved
1½cupsbaby carrots
1½cupsbutternut squash,diced
1red apple,sliced
½large red onion,diced
olive oil,to taste
salt and pepper,to taste
1tspdried sage,to taste
¼cupdijon mustard
¼cupmaple syrup
3garlic cloves,minced
1tspfresh rosemary
1tbsplemon juice
4chicken thighs

Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
Bake for 30 minutes, or until the juices from the chicken run clear. If desired, broil for 2 to 3 minutes to brown and crisp the chicken skin.
Serve the chicken with the vegetables. Enjoy!