Description
A flavorful and hearty sheet pan dinner featuring roasted Brussels sprouts, butternut squash, and bacon, paired with juicy boneless skinless chicken thighs, all coated in a tangy and sweet balsamic dijon sauce. This easy, 30-minute meal is perfect for a wholesome weeknight dinner or meal prep, combining crisp-tender vegetables with savory chicken and a deliciously balanced sauce.
Ingredients
Vegetables & Meat
- 3/4 pound Brussels sprouts, trimmed and halved
- 2 cups butternut squash cubes
- 4 ounces bacon, chopped into small pieces
- 6 boneless skinless chicken thighs
- 1 large red onion, cut into small wedges
Sauce
- 1 tsp dried thyme
- 1 1/2 tbsp honey (or 2 Medjool dates for Whole30 version)
- 1/2 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425ºF (220ºC). On an 18×13 inch sheet pan, spread the Brussels sprouts, butternut squash cubes, red onion wedges, and chopped bacon evenly.
- Make the sauce: In a bowl, whisk together honey (or Medjool dates if using), Dijon mustard, extra virgin olive oil, balsamic vinegar, salt, and pepper to create the balsamic dijon sauce. For the whole30 version with dates, combine all sauce ingredients, including the dates, in a high-speed blender or Nutribullet and blend until smooth.
- Coat the vegetables: Spoon about half of the sauce over the vegetables and toss with your hands to evenly coat all pieces. Arrange the veggies evenly on the pan to avoid overlapping and create six empty spaces for the chicken thighs.
- Add the chicken: Place the boneless skinless chicken thighs in the empty spots on the sheet pan. Spoon some of the remaining sauce over each chicken thigh and sprinkle dried thyme over both the veggies and chicken for added flavor.
- Initial roasting: Place the sheet pan in the preheated oven and bake for 18-20 minutes, until the chicken is mostly cooked through and the vegetables begin to soften.
- Stir and broil: Remove the pan from the oven and stir/flip the vegetables to ensure even cooking. Drizzle the remaining sauce over the chicken and vegetables. Turn the oven to broil and return the sheet pan to the oven for 1-2 minutes. Watch closely to prevent burning and remove when the chicken tops turn golden and the veggies are tender.
- Serve: Remove from the oven and serve immediately, enjoying the perfect balance of roasted vegetables and tender, juicy chicken with the tangy balsamic dijon sauce.
Notes
- For a Whole30-friendly version, substitute honey with Medjool dates blended into the sauce.
- Ensure vegetables are spread out and not overlapping to achieve proper roasting.
- Keep a close eye when broiling to avoid burning the chicken or vegetables.
- You can substitute chicken thighs with breasts if preferred but adjust cooking time as needed.
- Feel free to add other root vegetables like carrots or parsnips for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes baking + 2 minutes broiling
- Category: Main Course
- Method: Baking
- Cuisine: American
