Welcome Fall Roasted Chicken And Butternut Squash Recipes

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SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS



Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts image

Sheet Pan Maple-Dijon Chicken with Roasted Butternut Squash and Brussels Sprouts - deliciously baked chicken thighs with vegetables will make a perfect Autumn/Winter dinner!

Provided by Julia

Categories     Main Course

Time 50m

Number Of Ingredients 8

4 chicken thighs (bone-in, skin-on)
salt and pepper
1/3 cup maple syrup
1/3 cup Dijon mustard
1 1/2 lb butternut squash (uncooked, peeled, and cubed into 1-inch or 2-inch cubes)
3 cups Brussels sprouts (halved)
3 tablespoons olive oil
1/4 teaspoon salt

Steps:

  • Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
  • Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
  • In a medium bowl, whisk maple syrup and Dijon mustard.
  • Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
  • Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
  • In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
  • Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

Nutrition Facts : Calories 532 kcal, Carbohydrate 45 g, Protein 23 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 494 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH



Sheet Pan Mustard Chicken with Roasted Butternut Squash image

This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

cooking spray
¼ cup olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider
4 skinless, boneless chicken breasts
1 ½ teaspoons crushed rosemary
salt, divided
1 teaspoon ground black pepper, divided
5 cups cubed butternut squash

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
  • Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
  • Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
  • Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g

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