For maximum flavor, this one-pan dinner has you caramelize two ways. High-temp roasting browns veggies, while basting chicken with a sweetened glaze adds color and bold flavor.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

430 calories; fat 18g; cholesterol 124mg; saturated fat 3g; carbohydrates 28g; mono fat 11g; poly fat 2g; insoluble fiber 4g; sugars 13g; protein 42g; vitamin a 499IU; vitamin c 55.4mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 13.6mg; vitamin b6 1.3mg; folate 52.9mcg; vitamin b12 0.2mcg; sodium 418mg; potassium 1167mg; calcium 99mg; iron 2.5mg.
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