Sheet Pan Chicken, Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce

Name: Sheet Pan Chicken, Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce
Prep time: 10 min
Cook time: 25 min
Yield: Serves 6
Ingredients: 3/4 pound brussels sprouts trimmed and halved; 2 cups butternut squash cubes; 6 ButcherBox.ca boneless skinless chicken thighs; 1 large red onion cut into small wedges; 1 tsp dried thyme; Sauce; 1 1/2 tbsp honey; 1/2 tbsp dijon mustard; 2 tbsp extra virgin olive oil; 1/4 cup balsamic vinegar; 1/2 tsp pepper; 1/2 tsp salt

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6 people

00h 10

00h 25

This easy Sheet Pan Chicken with Brussels Sprouts and Butternut Squash is roasted to perfection and drizzled with a tangy Balsamic Dijon sauce—an ideal one-pan fall dinner.

Ingredients and Method

Ingredients

3/4 pound brussels sprouts trimmed and halved
2 cups butternut squash cubes
6 ButcherBox.ca boneless skinless chicken thighs
1 large red onion cut into small wedges
1 tsp dried thyme
Sauce
1 1/2 tbsp honey
1/2 tbsp dijon mustard
2 tbsp extra virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp pepper
1/2 tsp salt

Method

Preheat the oven to 425º Fahrenheit (220º Celsius) and place the brussels sprouts, butternut squash and red onion on a 18x13 inch sheet pan.
In a bowl whisk together all of the ingredients for the sauce.
Spoon approximately 1/2 of the sauce over the veggies and toss them with your hands to ensure that they are all well coated in the sauce. Arrange the veggies so that they are all laid out evenly and not overlapping, creating 6 empty spots for the chicken thighs.
Arrange the chicken thighs on the tray and spoon some of the sauce over each of the thighs. Sprinkle the veggies and each piece of chicken with the thyme. Place the tray in the oven to bake for 18-20 minutes.
After 20 minutes of cooking, remove the tray from the oven and give the veggies a stir/flip. Drizzle the remaining sauce over the chicken/vegetables and turn the oven to broil. Return the tray to the oven to broil for 1-2 minutes keeping a close eye on it to ensure nothing burns. Remove from the oven when the top of the chicken is golden in colour and the veggies are cooked through. Serve and enjoy!

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