As far as fall dinners go, this sweet and savory chicken dish is hard to beat. Roasted purple potatoes, Brussels sprouts, carrots, butternut squash, apple, and red onion make for a complete meal.

Quick Info

⏱️ 53 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

466 cal • 40g protein • 47g carbs • 14g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Dinner] • [Under 1 Hour] • [High-Protein]

Ingredients

• 2 cups halved purple potatoes
• 1½ cups halved Brussels sprouts
• 1½ cups baby carrots
• 1½ cups diced butternut squash
• 1 red apple, sliced
• ½ large red onion, diced
• Olive oil, to taste
• Salt, to taste
• Pepper, to taste
• Dried sage, to taste
• ¼ cup Dijon mustard
• ¼ cup maple syrup
• 3 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1 tablespoon lemon juice
• 4 chicken thighs

Instructions Preview

1. Preheat the oven to 400ºF (200ºC) and line…
2. To the baking sheet, add the purple potato…
3. In a small bowl, whisk together the Dijon …

…and 4 more steps

---

Recipe by: Crystal Hatch • From: Goodful