Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner
This Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner is an easy way to make a full meal in one pan! Slightly sweet and savory at once, the flavor of the glaze is amazing and coats every single bite. The whole family will love this.
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Ingredients:
- 1 tablespoon minced fresh rosemary
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 ½ tablespoons dijon mustard
- Kosher salt and black pepper
- 4 bone-in, skin-on chicken thighs
- 2 cups halved or quartered Brussels sprouts
- 2 cups halved or quartered Idaho® baby yellow or red potatoes
- 2 cups cubed butternut squash
Directions:
- Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
- Meanwhile, to make the glaze, mix together rosemary, maple syrup, olive oil, mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. Set aside.
- Mix all veggies in a medium bowl with ½ of the glaze (about 3 tablespoons).
- Season both sides of the chicken thighs with salt and pepper.
- When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
- Roast for 10 minutes. Flip the chicken over to skin side up and brush with the glaze. Stir the veggies.
- Roast again for 15 minutes, glaze the chicken again, and stir the veggies.
- Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
- Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.