I’ve never thought of myself as someone who likes mustard. I like dressing with mustard in it to give it a good tang, but you’ll never find me adding mustard to sausage or sandwiches. I ate a similar recipe to the one you are about to read here and couldn’t place my finger on the delicious flavor I was experiencing. Once I discovered it was a grainy, dijon mustard, I found myself questioning my opinion on mustard.
In the fall, I love all the seasoning veggies. In fact, they are veggies I will buy all year round, but certainly crave the freshness of the true in-season taste of said veggies. Brussel sprouts and maple are just so perfect, a match made in heaven. The fat from the chicken gives everything such a rich flavor. Letting the sheet pan heat up adds to the incredible flavor and texture of a crispy skin. I don’t eat all of the skin, but little bits here and there are just so good, especially the really crispy, nearly burnt pieces.
Enjoy the warmth of this dish and simplicity of a sheet pan family-friendly HIT!

Ingredients:
6 bone-in, skin on chicken thighs
1 red onion, chopped into 1 inch pieces
2 cups of brussel sprouts, trimmed and cut lengthwise
2 cups butternut squash, peeled and cut into 1 inch cubes
3 tablespoons maple syrup
3 tablespoons grainy dijon mustard
1 teaspoon fresh rosemary, about 3 springs
2 tablespoons of olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 425 degrees. Place the sheet pan into the oven to heat up while you are preparing the chicken and veggies.
2. In a small bowl, combine the maple syrup and dijon mustard and whisk to combine.
3. Prepare your veggies and set aside.
4. Generously season the chicken thighs with salt and pepper on all sides. Add a thin layer of the maple dijon sauce to the chicken with a basting brush.
5. Place the chicken thighs skin side down onto the sheet pan. Spread the veggies around the chicken. Drizzle olive oil around everything in the sheet pan. Sprinkle some salt and pepper on the veggies along with the rosemary.
6. Cook in the oven for 15 minutes. Flip the chicken. Add another layer of the maple dijon sauce to the chicken and cook for another 15 minutes. Baste again and broil the chicken on high for 2-3 minutes to crisp up the chicken. Once the chicken reads 165 on a thermometer, remove. Serve and enjoy!