Harvest Chicken Sheet Pan Dinner
 
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This Autumn Harvest sheet pan dinner is filled with delicious maple Dijon chicken, roasted Brussels sprouts and butternut squash, and topped with crispy bacon! It is sure to be a fast favorite for everyone. Plus, with a simple prep and easy clean-up, you won’t be spending los of time in the kitchen!
Author:
Recipe type: Dinner, Main Dish
Cuisine: American, Autumn, Fall
Serves: 4-5
Ingredients
  • 1 lb.(about 4 cups) diced butternut squash
  • 1 lb. (about 4 cups) diced Brussels sprouts
  • 1-1 ½ lb. boneless skinless chicken thighs (or breasts)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive or sunflower oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • ½ lb bacon
Instructions
  1. Preheat oven to 400 degrees F and line two baking sheets with a silicone baking mat or parchment paper.
  2. In a small bowl (or small food processor), blend the maple syrup, olive oil, Dijon mustard, apple cider vinegar, garlic, and salt and pepper together until emulsified and combined.
  3. Place chicken, butternut squash, and Brussels sprouts on one of the prepared baking sheets and pour sauce ingredients over everything. Gently stir until everything is coated. Place bacon on second baking sheet.
  4. Bake at 400 degrees about 40 minutes, or until chicken reaches an internal temperature of 165 degrees F and vegetables are cooked to your preference.
  5. Note the bacon will likely take less time to cook, probably about 25-30 minutes depending on your oven and how crispy you like it! Crumble bacon on top of chicken and veggies, and dig in! :)
Recipe by Audra's Appetite at https://audrasappetite.com/harvest-chicken-sheet-pan-dinner/