This maple dijon chicken is layered on a single sheet pan along with cubed butternut squash and crispy kale for a quick and easy weeknight meal!
These skin-on, bone-in chicken thighs get a quick pan sear before going on the sheet pan. This makes the skin extra crispy for the final result. If you choose to use chicken breast or chicken tenders, give them a quick pan sear so the outside is golden and crisp. Cooking times will depend on the size of the thighs. Small thighs can be cooked for 35 minutes, medium for 35-45 minutes, and large 40-50 minutes. If using chicken breast, cooking time will fall between 30-35 minutes. For chicken tenders, cooking time will be about 25 minutes.
This seasonal butternut squash started popping up in the supermarket and I had to get my hands on a few of them and start roasting. They carry a distinct sweet and nutty flavor that pairs well with any sort of protein! The color often reminds me of Thanksgiving and and all things fall. Kale also happens to be one of those fall harvests. It gets added into the sheet pan meal the last 10 minutes to add a fun crunchy texture.
Once this sheet pan meal comes out of the oven, let it rest 10 minutes. This will result in juicier chicken and handling will be easier without anyone getting burned.
Maple Dijon Chicken, Butternut Squash, And Crispy Kale
This maple dijon chicken is layered on a single sheet pan along with cubed butternut squash and crispy kale for a quick and easy weeknight meal!
Ingredients
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp rosemary, chopped
- 4 tbsp olive oil, divided
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 4 cups butternut squash, cut into 1-inch cubes
- 2 tsp Italian seasoning
- 3 shallots, cut into quarters
- 2 cups packed, rinsed and cut kale
- salt and pepper
Instructions
Preheat oven to 425 degrees F. In a small bowl, combine maple syrup, dijon, rosemary, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Brush the skin side of chicken thighs with maple dijon mixture. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken thighs to the skillet and sear for 2-3 minutes per side, until crisp. Transfer to sheet pan.
In a large bowl, combine butternut squash, 2 tbsp olive oil, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Add shallot and toss to coat.
Spread squash and shallots around the chicken in a single layer. Brush chicken thighs with maple dijon mixture and place into the oven. Bake for 25-35 minutes until chicken is almost finished. While chicken is cooking, add kale and 1 tbsp olive oil to same bowl where the squash was. Massage the olive oil into the kale. 10 minutes before chicken is done cooking, add the kale around the chicken and brush chicken thighs one more time with remaining maple dijon mixture. Bake for a total of 35-45 minutes until chicken is fully cooked through.
Remove from oven and let cool 10 minutes before serving.
