Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups butternut squash, cubed into 1-inch pieces
  • 2 cups Brussels sprouts, halved
  • 2 large carrots, sliced into thick rounds
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Chop the butternut squash, carrots, and Brussels sprouts into uniform sizes to ensure even roasting.
  3. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper until the mixture is smooth.
  4. Place the chicken thighs and chopped vegetables in a large bowl or directly on the baking sheet, then pour the maple-dijon glaze over them and toss until every piece is evenly coated.
  5. Spread the ingredients across the pan in a single layer, ensuring they are not crowded to avoid steaming.
  6. Roast for 30–35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized and dark brown.