Fall Veggie Sheet Pan with Maple Rosemary Chicken Thighs

Ingredients for Veggies

• 2 1⁄2 cups cubed butternut squash (approx. half of a large butternut squash) 

• 2 large carrots, cut in 4 inch slices 

• 1⁄4 cup olive oil 

• 1 1⁄2 tsp salt 

• 1⁄2 tsp black pepper 

• 1lb brussels sprouts, halved 

• 8-10 dates, pitted and finely chopped 

• 1⁄2 tsp rosemary (dried or fresh finely chopped) 

• 1⁄2 tsp dried thyme 

• 1⁄2 tsp garlic powder or fresh garlic minced

Ingredients for Maple Rosemary Chicken Thighs

• 2 lb boneless skinless chick thighs 

• 2 tbsp + 1/3 cup olive oil 

• 1 tsp salt 

• 1⁄2 tsp black pepper 

• 1⁄2 tsp garlic powder or fresh minced 

• 2 tbsp real maple syrup 

• 1 tsp rosemary dried or fresh finely chopped 

• 1 tsp dried thyme

Directions

1. Preheat oven to 375 degrees - line 2 large sheet pans with parchment paper 

2. To the first sheet pan, add your cubed butternut squash and sliced carrots along with oil, salt, and black pepper. Use clean hands to combine and cover the vegetables in the oil and spices. 

3. 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 the chicken with oil and spices. 

4. Add the chicken to the oven and bake for 25 minutes. 

5. After cooking the squash and carrots for 20 minutes, remove from the oven and add the brussels sprouts, dates, rosemary, thyme and garlic. Mix to combine and place back in oven for 15-20 minutes until the vegetables are browning and crisp. 

6. In a small bowl, whisk together the remaining 1/3 cup of olive oil, real maple syrup, and thyme. When the chicken has baked for 25 minutes remove it from the oven and pour maple sauce over it. 

7. Cover all the chicken in the sauce and place back in the oven for 10 minutes. 

8. When chicken is done baking and at a temperature of 165 degrees, slice and serve with the sheet pan veggies.