Chicken thighs, Brussels sprouts and butternut squash tossed in maple-Dijon and roasted on one pan. Fifteen minutes of work and the oven does the rest.
Preheat the oven to 425°F and spray a large rimmed baking sheet with oil. Line it with foil first, if you want an easier cleanup.
Add the mustard, maple syrup, olive oil, apple cider vinegar, salt, black pepper, garlic powder, onion powder, dried parsley and red pepper flakes to a large mixing bowl. Whisk until evenly combined.
Add the chicken, Brussels sprouts and butternut squash and toss until everything is evenly coated.
Transfer the mixture to the prepared sheet pan and spread it into an even layer. Roast for 35 to 40 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
Give everything room. A crowded pan steams the sprouts instead of charring them — use two pans if you need to.
Broil for an additional 1 to 2 minutes, watching closely, for a little extra char.
Serve with a salad or a grain such as wild rice, brown rice, or a brown rice and quinoa blend.
Delicata squash is the easier swap for butternut because you don't have to peel it — scrub, halve, seed and slice into half-moons.
Bone-in skin-on thighs give you better skin but need longer: roast 45 to 50 minutes and add the vegetables to the pan after the first 10.
Added October 2026. The first recipe on the site to treat fall produce as an ingredient rather than a season.