INFO:

One Pan Maple Dijon Chicken with Roasted Fall Vegetables ✨ Ingredients for the Chicken: • 3 lbs chicken thighs, bone-in, skin-on • 3 tbsp maple syrup • 1 tbsp red wine vinegar • 1 tbsp Dijon mustard • 2 tbsp avocado oil • 1 tsp garlic powder • 1 tsp onion powder • 2 tsp salt • ½ tsp black pepper • ¼ tsp crushed red pepper (or to taste) • 2 tsp fresh thyme leaves (or more if desired) For the Vegetables: • 2 lbs butternut squash, peeled and diced • 1 lb Brussels sprouts, halved • 1 large red bell pepper, cut into bite-size pieces • 1 medium red onion, cut into bite-size pieces • 4 garlic cloves, minced • 2-3 tsp fresh thyme leaves • 2-3 tbsp avocado oil • 1 ½ tsp salt • ¼ tsp black pepper Instructions: 1. Preheat oven to 425°F. 2. Wash and pat the chicken thighs dry. Place into a Ziploc bag and marinate with maple syrup, red wine vinegar, Dijon mustard, avocado oil, garlic powder, onion powder, salt, black pepper, crushed red pepper, and thyme. Set aside while cutting up the vegetables. 3. Now toss the butternut squash, Brussels sprouts, red bell pepper, red onion, and garlic with avocado oil, salt, pepper, and thyme on a sheet pan. Spread the vegetables out, leaving space in the middle for the chicken thighs. 4. Arrange chicken thighs, skin-side up. Brush the tops with leftover marinade and roast for 35-40 minutes until the chicken reaches 165°F and the skin is golden brown. 5. Serve and enjoy this delicious fall feast!