Hello and happy holidays friends!!! This is by far my favorite time of year! There is something so beautiful, peaceful, joyful and delicious about the month of December. Snow capped pine trees, flickering white lights, rosy cheeks and the aroma that permeates my home just make me smile. I can’t wait! But let’s not downplay the serious pursuit of orchestrating meals, house guests, organizing and shopping that accompany this magical season. Even for a foodie and entertainer as myself it can be somewhat daunting!
And so this month I am providing you with one of the easiest, tastiest and most gorgeous single-pan meals that I have made in a long time. Perhaps this will alleviate a bit of your holiday stress and make you look like a rockstar in the kitchen despite the prep time being under 15 minutes!
The cuts of chicken are juicy and cook at approximately the same rate as the vegetables that I selected. Brussels sprouts and butternut squash are tougher and more fibrous than summer time veggies and so if you aren’t fans of these two vegetables be sure to make substitutions that have equal cooking time. For instance, feel free to use fingerling potatoes, sweet potatoes, carrots, acorn squash or Delicata squash in place of those suggested in the recipe. They all work marvelously! If however you are more of a broccoli, string bean, bell pepper or asparagus fan, then opt for chicken breasts (boneless), as the cooking time is about 20 minutes for the entire meal.
I also love this meal because the combination of Dijon mustard, maple syrup and tamari is one of my favorites – it’s simple, sweet, salty and savory! Enjoy this blend on any meat or fish, grilled or roasted.
I hope you enjoy this meal as much as my family does!
Dijon Maple Chicken with Brussels & Butternut Squash
INGRENDIENTS
· 2 tablespoons reduced-sodium soy sauce or Tamari (gluten free)
· 3 tablespoons Dijon mustard
· 2 tablespoons pure maple syrup
· 4 large bone-in chicken breasts or boneless thighs (6½ ounces each)
· 4 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
· Preheat the oven to 425°F. Lightly coat an 18-by-13-inch rimmed sheet pan with olive oil. Make sure there is a lip on the pan to avoid spillage.
· In a small bowl, combine the soy sauce or tamari, mustard and maple syrup.
· Pat the chicken dry with paper towel and season the chicken all over with salt and pepper then arrange it on the prepared pan.
· 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.
· Bake until the chicken is cooked through and the vegetables are tender, about 45-50 minutes. Check after 30 minutes and toss veggies and flip chicken.
· Brush or spoon warm mustard/maple mixture over the chicken.
· Broil for the final 5 minutes, until browned, and serve right away.
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