Sweet & Smoky Chicken, Squash & Brussels Sprouts

Name: Sweet & Smoky Chicken, Squash & Brussels Sprouts
Cook time: 45
Ingredients: 4 2lb thighs Bone-in, Skin-on Chicken Thighs; 2 tsp Kosher Salt; 1/4 tsp Black Pepper; 5 Tbsp Extra-Virgin Olive Oil; 3 Tbsp Maple Syrup; 2 Tbsp Fresh Lime Juice; 3 Tbsp Sesame Seeds; 2 Tbsp Ground Coriander; 2 1/2 tsp Ancho Chili Powder; 1 tsp Aleppo Pepper; 1/2 tsp Garlic Powder; 1 null Butternut Squash; 3/4 lb Brussels Sprouts

Recipe by Jaclyn Irwin

Ingredients

Cook Time

45m

Prep Time

Ingredients

Serves 04

An easy and delicious sweet and smoky sheet pan chicken dish with brussels sprouts and squash. Perfect for weeknight cooking!

Instructions

1
Preheat the oven to 425ºF and line two baking sheets with parchment paper.
2
Pat the chicken dry with paper towels and season lightly with ½ tsp salt and pepper.
3
In a medium sized bowl, combine the oil, maple syrup, lime juice and zest, sesame seeds, coriander, chili powder, Aleppo pepper, garlic powder and 1 ½ tsp salt.
4
Place the chicken thighs and squash wedges on one baking sheet and drizzle about ¾ of the oil spice mixture all over, rubbing with your hands to coat everything.
5
Transfer to the oven and bake for 20 minutes.
6
Meanwhile, place the brussels sprouts on a second baking sheet and toss with the remaining oil spice mixture and toss well, coating everything.
7
Reduce the oven temperature to 400ºF.
8
Transfer the brussels sprouts to the oven and bake for 20 to 25 minutes, tossing halfway through, until everything is cooked through.
9
Remove from the oven and divide onto serving plates. Enjoy!
10
Substitutions: No butternut squash: use another type of squash, such as honeynut, or delicata squash (you can leave the skin on). Boneless chicken: use boneless skinless chicken thighs, but reduce the cook time. No Aleppo Pepper: use chili flakes. Ancho Chili Powder: use regular chili powder.

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