Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash
The glaze in this dish combines spicy Dijon mustard and sweet maple syrup for a nicely balanced flavor that’s equally delicious on the chicken as it is on the veggies.
Ingredients
- Olive oil spray
- 2 tablespoons reduced-sodium soy sauce
- 4 tablespoons Dijon mustard, divided
- 3 tablespoons pure maple syrup, divided
- 4 large bone-in chicken thighs (6½ ounces each), skin removed and fat trimmed
- 4 skinless chicken drumsticks (3½ ounces each)
- Kosher salt and freshly ground black pepper
- 12 ounces Brussels sprouts, trimmed and halved
- 12 ounces butternut squash, peeled, seeded and cut into ¾-inch cubes
- 6 sprigs fresh thyme
- 1½ tablespoons olive oil
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