Sheet Pan Chicken, Brussels Sprout & Butternut Squash with Balsamic Dijon Sauce
This Sheet Pan Chicken, Brussels Sprouts & Butternut Squash with Balsamic Dijon Sauce is perfect for autumn/winter weeknight dinner. It takes just 30 minutes to make and is such a tasty all in one meal. Leftovers will last for up to 4 days in the fridge.
Preheat the oven to 425º Fahrenheit (220º Celsius) and place the brussels sprouts, butternut squash, red onion and chopped bacon on a 18x13 inch sheet pan.
In a bowl whisk together all of the ingredients for the sauce. If you are making the whole30 version with dates, I recommend combining all of the sauce ingredients (including the dates) in a high speed blender or nutribullet and blending until completely smooth.
Spoon approximately 1/2 of the sauce over the veggies and toss them with your hands to ensure that they are all well coated in the sauce. Arrange the veggies so that they are all laid out evenly and not overlapping, creating 6 empty spots for the chicken thighs.
Arrange the chicken thighs on the tray and spoon some of the sauce over each of the thighs. Sprinkle the veggies and each piece of chicken with the thyme. Place the tray in the oven to bake for 18-20 minutes.
After 20 minutes of cooking, remove the tray from the oven and give the veggies a stir/flip. Drizzle the remaining sauce over the chicken/vegetables and turn the oven to broil. Return the tray to the oven to broil for 1-2 minutes keeping a close eye on it to ensure nothing burns. Remove from the oven when the top of the chicken is golden in colour and the veggies are cooked through. Serve and enjoy!