One Pan Maple Rosemary Chicken

Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.

To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.

In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.

Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.

Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.

Serve the chicken with the vegetables.

Enjoy!