Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

[Sincerely-Food-Chef]

Ingredients

• 1 ½ lb Brussels sprouts
• 2 small butternut squash
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Instructions

1. Preheat oven to 450°F.
2. Wash and dry the fresh produce.
   • 2 small butternut squash
   • 1 ½ lb Brussels sprouts
   • 1 small pkg fresh thyme
3. Trim and peel each squash. Halve lengthwise, scrape out seeds, and medium dice the flesh. Transfer to a large baking sheet pan.
4. Trim and halve Brussels sprouts; add to the baking sheet with the squash.
5. Slide thyme leaves off the stems; discard stems and sprinkle leaves over the veggies.
6. Peel and mince garlic; sprinkle over the veggies.
   • 4 cloves garlic
7. Drizzle veggies with oil and maple syrup; season with salt and pepper. Toss to combine and spread out in a single layer.
   • 3 tbsp extra virgin olive oil
   • 2 tbsp pure maple syrup
   • 1 tsp salt
   • ½ tsp black pepper
8. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
   • 2 lb chicken thighs, boneless skinless
   • ½ tsp salt
   • ¼ tsp black pepper
9. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes.
10. To serve, divide roasted veggies and chicken between plates. Enjoy!