A vibrant mix of roasted chicken and seasonal vegetables, finished with bright accents for a wholesome, easy weeknight dinner.
Ingredients
1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks
3 cups butternut squash, diced
2 cups Brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (optional)
2–3 sprigs fresh rosemary (optional)
1/2 cup pomegranate arils for topping (optional)
Instructions
Heat the oven: Set to 425°F.
Prep the pan: Line a large sheet pan with parchment for easier cleanup.
Mix the sauce: In a small bowl, whisk olive oil, maple syrup (or honey), balsamic, Dijon, garlic, salt, pepper, and paprika.
Toss everything: Add chicken, squash, and Brussels sprouts to the sheet pan. Drizzle the sauce all over. Toss with your hands. Scatter the rosemary sprigs on top.
Roast: Bake for 25–30 minutes, stirring once around the 15-minute mark so nothing burns on one side. Chicken should be cooked through, veggies caramelized.
Finish: Remove rosemary sprigs. Sprinkle pomegranate arils on top, if using.
