Dijon-maple Chicken with Brussels and Butternut

Preheat the oven to 425°F. Line an 18 x 13-inch large rimmed sheet pan with foil or parchment and spray with oil.

In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.

Season both sides of the chicken with 1/2 teaspoon of the kosher salt and pepper to taste, then arrange it on the prepared pan.

In a large bowl, combine the Brussels sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with the pepper and toss well. Arrange the vegetables on the prepared sheet pan in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.

Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.

Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon each of mustard and maple syrup.

Brush the mustard/maple mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.