Maple Roasted Chicken

Name: Maple Roasted Chicken
Yield: 5 servings
Ingredients: 2 tbsp (30 mL) vegetable oil, divided; 2 tbsp (30 mL) Dijon mustard; 1 tbsp (15 mL) honey; 2 tbsp (30 mL) Savory Maple Spice Blend, divided; 1 sweet potato, peeled and diced; 1 apple, cored and diced; 1 small or ½ large red onion, sliced; 8 oz. (250 g) Brussels sprouts, trimmed and halved; ½ tsp (2 mL) salt; 2 lbs. (1 kg) boneless skinless chicken thighs (about 8–10 thighs)

Prep 10 min

Cook 35 min

Ready in 45 min

This simple sheet pan meal has all the delicious flavors of fall—including a spicy hint of maple that perfectly accents hearty fall produce.

Ingredients

2 tbsp (30 mL) vegetable oil, divided
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) honey
2 tbsp (30 mL) Savory Maple Spice Blend, divided
1 sweet potato, peeled and diced
1 apple, cored and diced
1 small or ½ large red onion, sliced
8 oz. (250 g) Brussels sprouts, trimmed and halved
½ tsp (2 mL) salt
2 lbs. (1 kg) boneless skinless chicken thighs (about 8–10 thighs)

Directions

Preheat the oven to 425°F (220°C).
Combine 1 tbsp (15 mL) of oil, mustard, honey, and 1 tbsp (15 mL) of the spice blend in a small bowl; set aside.
Place the sweet potato, apple, onion, and Brussels sprouts on a large sheet pan. Toss with the remaining oil and spice blend, and salt.
Nestle the chicken thighs in the vegetables and brush with the mustard mixture.
Bake for 32–35 minutes, or until the vegetables are tender and the chicken reaches 165°F (74°C).

Yield:

5 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 370, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 170 mg, Sodium 900 mg, Carbohydrate 24 g, Fiber 4 g, Sugars 13 g (includes 7 g added sugar), Protein 38 g