Name: Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.91 kg Brussels sprouts; 3 small butternut squash; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh thyme; 6 cloves garlic; black pepper; extra virgin olive oil; pure maple syrup; salt

Sheet Pan Chicken with Maple-Thyme Squash & Brussels SproutsSheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

0.91 kg Brussels sprouts

3 small butternut squash

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh thyme

6 cloves garlic

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and peel each squash. Halve lengthwise, scrape out seeds, and medium dice the flesh. Divide between two large baking sheet pans.

Trim and halve Brussels sprouts; add to the baking sheets with the squash.

Slide thyme leaves off the stems; discard stems and sprinkle leaves over the veggies.

Peel and mince garlic; sprinkle over the veggies.

Drizzle veggies with oil and maple syrup; season with salt and pepper. Toss to combine and spread out in a single layer.

Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheets.

Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, about 25 minutes.

To serve, divide roasted veggies and chicken between plates. Enjoy!

Open this recipe in Flambette