Ingredients
2cupspurple potato,halved
1½cupsbrussels sprouts,halved
1½cupsbaby carrots
1½cupsbutternut squash,diced
1red apple,sliced
½large red onion,diced
olive oil,to taste
salt and pepper,to taste
1tspdried sage,to taste
¼cupdijon mustard
¼cupmaple syrup
3garlic cloves,minced
1tspfresh rosemary
1tbsplemon juice
4chicken thighs
Preparation
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
Bake for 30 minutes, or until the juices from the chicken run clear. If desired, broil for 2 to 3 minutes to brown and crisp the chicken skin.
Serve the chicken with the vegetables. Enjoy!
