main dish

Sheet Pan Dijon Chicken and Vegetables Recipe

Name: Sheet Pan Dijon Chicken and Vegetables
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American,
Ingredients: 1/2 cup Stone Ground Dijon Mustard; 1/4 cup maple syrup; 2 tbsps olive oil; 1 tsp rosemary leaves crushed; 1/2 tsp sicilian sea salt; 1/2 tsp black pepper coarse ground; 2 1/2 pounds bone-in chicken thighs trimmed; 3 cups butternut squash cut into 1-inch chunks; 1 package (12 oz) Brussels sprouts trimmed and halved (about 3 cups)

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

Ingredients

Servings

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)

Preparation

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.
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.
ROAST 40 minutes or until chicken is cooked through and lightly browned and vegetables are tender.

NUTRITION INFORMATION (per Serving)

292Calories
16gTotal Fat
108mgCholesterol
446mgSodium
16gCarbohydrates
3gFiber
21gProtein

Key Products

French's® Stone Ground Dijon Mustard

McCormick® Whole Rosemary Leaves

McCormick® Coarse Ground Black Pepper