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
INSTRUCTIONS
1. Preheat the oven to 425°F. Line an 18-by-13-inch rimmed sheet pan with foil or parchment and spray with olive oil.
2. In a small bowl, combine the soy sauce, 3 tablespoons of the mustard and 2 tablespoons of the maple syrup.
3. Season the chicken all over with salt and pepper, then arrange it on the prepared pan.
4. In a large bowl, combine the Brussels sprouts, butternut squash, thyme and olive oil; season with salt and pepper. Arrange the vegetables on the prepared baking sheet in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
5. Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
6. Brush the mustard/maple mixture over the chicken. Bake 5 more minutes, until browned, and serve right away.
credit: purewow.com