Sheet-Pan Chicken and Vegetables

Preheat oven to 425°F. Prep vegetables, transferring to a rimmed baking sheet as you go: Halve squash lengthwise; remove seeds. Cut halves into 1/2-inch slices. Trim and halve Brussels sprouts. Coarsely chop onion. Add sage leaves to pan. Drizzle all with 1 tablespoon olive oil; toss to coat. Season with 1/8 teaspoon each salt and black pepper. Roast 10 minutes.

Brush chicken breast halves with 1 1/2 teaspoons olive oil; sprinkle with 1/8 teaspoon each salt and pepper. Stir vegetables and push to sides of pan. Place chicken in bare space in pan. Roast 8 minutes.

Meanwhile, whisk together 2 1/2 tablespoons olive oil, the maple syrup, cider vinegar, mustard, chopped sage, and 1/4 teaspoon each salt and pepper. Drizzle half the syrup mixture over vegetables. Turn chicken breasts over; brush with remaining mixture. Roast until chicken is done (165°) and vegetables are browned, 6 to 8 minutes.