Fall Veggie Sheet Pan with Maple Rosemary Chicken Thighs
Serves 635 mins prep55 mins cook
I’m turning a single $55 grocery list into your week of easy, healthy dinners ideas — this is recipe #2 of 5! 💕
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What you need
Instructions
preheat your oven to 375 and line two large sheet pans with parchment paper. to the first one, add your butternut squash and carrots along with the oil, salt, and black pepper. cover the vegetables in the oil and spices. bake the squash and carrots for 20 minutes. meanwhile, add the chicken, 2 tbsp of oil, salt, pepper, and garlic to the second sheet pan. cover all of the chicken in the oil and spices. add the chicken to the oven and bake for 25 minutes. after cooking the squash and carrots for 20 minutes, remove it from the oven and add the brussels sprouts, dates, rosemary, thyme, and garlic powder. mix to combine and place back in the oven for 15-20 minutes, until the vegetables are browning and crisp. in a bowl, whisk together the remaining 1/3 cup olive oil, maple syrup, rosemary, and thyme. when the chicken has baked for 25 minutes, remove it from the oven and pour the maple sauce over it. cover the chicken in the sauce and place it back in the oven for 10 minutes. when it’s done and at a temp of 165 degrees, slice it up (if you’re following my series, set aside half of the cooked chicken for another recipe), then plate it with the veggies and enjoy.View original recipe