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Autumn Sheet Pan Maple Dijon Chicken and Roasted Veggies

Course Main
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • 4 medium boneless, skinless chicken breasts
  • 1 delicata squash, cut in half lengthwise, seeded, and cut into 1/2'' slices
  • 1 sweet potato, peeled and cut into 1/2'' cubes
  • 1/2 of an apple, diced (I used honeycrisp)
  • 2 cups brussels sprouts, halved
  • 1/4 of a medium red onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon cinnamon
  • 2 tablespoons pure maple syrup
  • 1 tablespoon dijon mustard
  • juice of 1 lemon
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 cloves garlic, minced
  • salt and pepper

Instructions

  1. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment or foil. Place delicata squash, sweet potato, apple, brussels, and red onion on pan. Drizzle with two tablespoons of the olive oil, the cinnamon, a few pinches of salt, and freshly cracked pepper. Toss to coat.
  2. In a small bowl, mix together the maple syrup, dijon, lemon, rosemary, thyme, garlic, remaining tablespoon of olive oil, salt, and pepper. Add chicken and toss to coat.
  3. Place chicken breasts on top of the veggies and bake for 30-40 minutes, depending on how thick the breasts are. I like to bake mine with a few extra sprigs of rosemary and thyme on the pan for extra flavor!