Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner

Ingredients

• 1 tablespoon fresh rosemary (minced)
• 2 tablespoons pure maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons dijon mustard
• Kosher salt (to taste)
• black pepper (to taste)
• 4 bone-in, skin-on chicken thighs
• 2 cups brussels sprouts (halved or quartered )
• 2 cups baby yellow or red potatoes (halved or quartered)
• 2 cups butternut squash (peeled, seeded, and cubed (about 1 small squash))

Instructions

1. Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
2. Meanwhile, to make the glaze, mix together rosemary (1 tablespoon), maple syrup (2 tablespoons), olive oil (2 tablespoons), dijon mustard (1.5 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a small bowl. Set aside.
3. Mix all the veggies in a medium bowl with ½ of the glaze (about 3 tablespoons).
4. Season both sides of the chicken thighs liberally with salt and pepper.
5. When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer carefully, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
6. Roast for 10 minutes. Flip the chicken over to skin side up and brush with some of the reserved glaze. Stir/flip the veggies.
7. Roast again for 15 minutes, glaze the chicken again, and stir the veggies again.
8. Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
9. Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.