Maple Dijon Chicken

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This high-protein, high-fiber Maple Dijon Sheet Pan Chicken has all the fall feels without turning dinner into a project. The chicken brings satisfying protein, while delicata squash, apple, and onion add fiber that helps make the meal feel complete. Everything roasts together in one pan, which means the chicken stays juicy, the vegetables soak up that maple-Dijon sauce, and cleanup is refreshingly short.

Prep Time10

Cook Time29

Course: dinner

Cuisine: American

Servings: People

Ingredients

5 slices thick-cut bacon
⅓ cup maple syrup
⅓ cup brown sugar
2 tbsp butter melted
2 tbsp Dijon mustard
1 tbsp rice wine vinegar
2 tsp kosher salt
1 large delicata squash deseeded and sliced thin
1 yellow onion sliced thin
1 apple sliced thin
8 chicken thighs skinless and boneless
Ground pepper to taste
5 ounces blue cheese crumbled
1 bundle scallions sliced thin

Instructions

Make the bacon. Preheat the oven to 400F. Place the bacon onto a parchment-lined baking sheet and bake until crispy, about 15 to 20 minutes. Let cool and then chop the bacon into small ½ inch pieces.
Make the maple-Dijon sauce. In a small bowl, mix the maple syrup, sugar, mustard, butter, rice wine vinegar, and ½ tsp kosher salt. Set aside.
To a large parchment-lined baking sheet, add the delicata squash, onion, apple, and chicken thighs. Cover the chicken and the vegetables with the maple Dijon sauce. Use your hands to toss the veggies and chicken so that everything is coated in the sauce. Season with remaining salt and pepper to taste.
Bake for 25 minutes on the top rack of your oven. Raise the temperature to Broil and broil for 5 more minutes or until the chicken is golden brown and the edges of the vegetables are slightly charred.
Put it all together! Top with crispy bacon, crumbled blue cheese, and scallions. Serve warm.

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