When Terri sent me this recipe, saying Bill had labeled it her “best new recipe” it jumped to the head of the line. I knew about Gina Homolka’s Skinny Taste blog and cookbooks from Brittany, and love her concept of healthy, tasty meals with an eye on portion control. Her new book “Skinny Taste One and Done” features recipes prepared in one vessel – a slow cooker, sheet pan, Dutch oven, Instapot etc.
This is perfect for this busy time of year, as it’s a complete meal that comes together quickly with just one sheet pan to wash. A sweet and savory sauce of soy sauce, Dijon mustard and maple syrup works well with both the chicken and the vegetables. If your people don’t like squash, you could substitute potatoes or carrots. Buying the butternut squash already peeled and cut into cubes will really speed things up!!!
Olive oil spray
2 Tbs.reduced sodium soy sauce
4 Tbs. Dijon mustard, divided
3 Tbs. pure maple syrup, divided
4 large bone-in chicken thighs (6 1/2 ounces each) skin removed and fat trimmed
4 skinless chicken drumsticks (3 1/2 ounces each)
Kosher salt and freshly ground black pepper
12 ounces Brussels sprouts, trimmed and halved
12 ounces butternut squash, peeled, seeded, and cut into 3/4 inch cubes
6 sprigs fresh thyme
1 1/2 Tbs. olive oil
Preheat the oven to 425 degrees. Line an 18-by-13 inch large rimmed sheet pan with foil or parchment and spray with oil.
In a small bowl, combine the soy sauce, 3 tablespoons of the mustard and 2 tablespoons of the maple syrup.
Season the chicken all over with salt and pepper, then arrange it on the prepared pan.
In a large bowl, combine the Brussels sprouts, butternut squash, thyme an olive oil; season with salt and pepper. Arrange the vegetables on the prepared pan in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat the pieces completely, and pour any remaining sauce over the vegetables.
Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes. Meanwhile, in a small bowl, whisk the remaining one tablespoon each mustard and maple syrup. Brush the mustard/maple mixture over the chicken. Bake 5 more minutes, until browned, and serve right away. Serves 4.
Photo credit to PureWow.com
{ 12 comments… read them below or add one }
Do you have permission to copy her recipe from her cookbook on to the internet? She specifically keeps some off of the internet so people will still purchase her cookbook.
A friend actually sent me this recipe from a website called Purewow, where it had been posted. I always credit the source, and in 9 years of this website this is the first time anyone has questioned reposting recipes. Mean no harm!
Love this recipe! I used all thighs. Love how quickly it goes together.
Great recipe. Easy and convenient. And, yes, YOU DO give credit for the source on every recipe I’ve copied and made. Thank you for the lovely website. Don’t be discouraged, and keep up the good work.
Bill you are a doll for those kind words! Love a man who cooks! xo Hilary
Could you make this using chicken breasts instead of thighs and legs?
Thanks!
I would only worry that the breasts would be overcooked at 400 degrees in the time it took to cook the vegetables just right. Maybe add the chicken to the pan later?
I used chicken tenders and added the chicken in the last 20 mins. Checked the temp and it was done then cut tenders into 2” pieces
Can you use boneless thighs?
Sure! They may cook a bit faster, so check earlier.
Great flavor; lots of chopping but worth it. I
Added chicken cutlets cut into 2” pieces in the last 20 mins and vegetable cooked full 40 mins. Also tried this recipe with Salmon (add salmon pieces the last 15 mins).
Good ideas and love trying it with salmon! The dijon-maple flavors would be perfect for it.
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