Coat chicken, squash and Brussels sprouts in a quick mix of French’s® Stone Ground Dijon Mustard, sweet maple syrup and rosemary for a tangy, fragrant weeknight meal. Baked on one single sheet pan, it’s as easy to prep as it is to clean up.
15m
PREP TIME
40m
COOK TIME
292
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup French's® Stone Ground Dijon Mustard
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon McCormick® Whole Rosemary Leaves, crushed
- 1/2 teaspoon sicilian sea salt
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 2 1/2 pounds bone-in chicken thighs, trimmed
- 3 cups butternut squash, cut into 1-inch chunks
- 1 package (12 ounces) Brussels sprouts, trimmed and halved (about 3 cups)
INSTRUCTIONS
- 1 PREHEAT oven to 425°F. Mix Mustard, syrup, oil, rosemary, salt and pepper in large bowl until well blended. Add chicken and vegetables; toss to coat.
- 2 ARRANGE chicken around outside edge of large foil-lined shallow baking pan sprayed with no stick cooking spray. Arrange vegetables in single layer in center of pan.
- 3 ROAST 40 minutes or until chicken is cooked through and lightly browned and vegetables are tender.
