Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 2 cups butternut squash, cubed into 1/2 inch pieces
  • 3 cups Brussels sprouts, halved
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1/4 cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cubed butternut squash, halved Brussels sprouts, and red onion wedges with the olive oil, salt, and pepper. Spread them across two-thirds of the sheet pan in a single layer.
  3. Whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and smoked paprika to create the glaze.
  4. Pat the chicken thighs dry with a paper towel. Brush the glaze generously over the chicken skin and undersides, then nestle the thighs into the remaining third of the pan.
  5. Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred.
  6. Remove from oven, drizzle with fresh lemon juice, and garnish with crumbled feta and fresh parsley before serving.