One Dish Chicken and Fall Vegetable Medley

Enjoy the flavors of fall in this simple one-dish dinner. The hearty vegetables act as a roasting rack for the chicken and are seasoned with its delicious juices.

4 Servings

Ingredients:

2 tablespoons olive oil, divided

2 teaspoons maple syrup

2 tablespoons whole grain mustard

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 teaspoon salt, divided

1/4 teaspoon ground pepper

1 large sweet potato, cut into 1 inch pieces

8 ounces Brussels sprouts, trimmed and outer leaves removed

1 small head cauliflower, chopped into florets

1 medium red onion, cut into eighths

4 4-ounce boneless, skinless chicken thighs

1 tablespoon chopped fresh chopped parsley, optional

Method:

Preheat oven to 4500F.

Toss vegetables with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread out evenly in a large cast iron skillet or 9 X 13" baking dish.

Mix together remaining olive oil, 1/2 teaspoon salt, maple syrup, mustard, thyme and black pepper in a small bowl. Brush or rub over chicken.

Lay chicken on top of vegetables and place in the oven.

Bake for 40-45 minutes, or until vegetables are tender and the chicken reaches 165 degrees F.

Let dish rest for 10 minutes. Sprinkle with chopped parsley, if using, and serve!