Dinner for 4

Maple Dijon Sheet Pan Chicken

Name: Maple Dijon Sheet Pan Chicken
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp dijon mustard; 2 tbsp maple syrup; 2 tbsp olive oil; 2 tbsp apple cider vinegar; 1 1/2 tsp kosher salt; 1/8 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried parsley; 1/4 tsp red pepper flakes (optional); 1 1/2 lb boneless skinless chicken thighs; 12 oz brussels sprouts; 12 oz butternut squash

Chicken thighs roast on one pan with Brussels sprouts and squash coated in a sweet, tangy mustard sauce.

Typical price

$8.48for 4 servings

$2.12 per serving$8.48 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: skinnytaste.com

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Dairy-free Gluten-free High-protein Budget Family Dinners Sheet pan Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken thighs, bone-in or boneless$2.29/lb typical	1.5 lb	$3.44Typical price
Brussels sprouts$3.49/lb typical	0.75 lb	$2.62Typical price
Winter squash (butternut, spaghetti)$1.29/lb typical	0.75 lb	$0.97Typical price
Total for the servings shown		$8.48

Pantry staples you likely have

Mustard, mayo, ketchupHoney or maple syrupOlive and cooking oilVinegarSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

3 tbsp dijon mustard
2 tbsp maple syrup
2 tbsp olive oil
2 tbsp apple cider vinegar
1 1/2 tsp kosher salt
1/8 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/4 tsp red pepper flakes (optional)
1 1/2 lb boneless skinless chicken thighs
12 oz brussels sprouts
12 oz butternut squash

Steps

Heat the oven to 425 F and line a large rimmed baking sheet with oil.
Whisk the mustard, maple syrup, olive oil, vinegar, salt, pepper, garlic powder, onion powder, parsley, and red pepper flakes.
Toss the chicken, Brussels sprouts, and squash with half the sauce, then spread them across the baking sheet.
Roast for 25 to 30 minutes, turning the vegetables once, until the chicken reaches 165 F.
Drizzle the remaining sauce over the cooked chicken and vegetables.