Hot Maple Mustard Chicken with Roasted Vegetables


Main Dish
Hot Maple Mustard Chicken with Roasted Vegetables

Primary Media

User Rating

4 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Juicy chicken thighs seasoned with a spicy-sweet marinade and tender, oven-roasted veggies need only 30 minutes of prep time.

Recipe Tags

Servings and Ingredients

Serves 4
⅓ c. Hy-Vee Select 100% maple syrup
2 tbsp. Tbsp. Hy-Vee Dijon stone ground mustard
1 tbsp. Hy-Vee cayenne pepper
1 tbsp. Hy-Vee apple cider flavored vinegar
1 tsp. ground ancho chile powder
1 tsp. Hy-Vee salt, divided
1 (1-lb.) pkg. Hy-Vee True boneless, skinless chicken thighs
1 small acorn squash, halved, seeded and cut into 3/4-in.-thick slices
2 tbsp. Gustare Vita olive oil, divided
½ tsp. Hy-Vee black pepper
2 c. Basket & Bushel Brussel sprouts, halved (8 oz.)
2 medium shallots, sliced
¼ c. Hy-Vee slivered almonds

Things To Grab

  • Small bowl
  • Large resealable plastic bag
  • Large rimmed baking pan
  • Large bowl
  • Pastry brush


  1. Whisk together maple syrup, mustard, cayenne pepper, vinegar, ancho chile powder and 1/2 tsp. salt in a small bowl. Set aside half of the maple mixture for serving.


  2. Place chicken thighs in a large resealable plastic bag. Pour remaining maple mixture over chicken; seal bag. Turn bag to evenly coat chicken with maple mixture. Place flat in the refrigerator. Marinate for 1 to 2 hours, turning bag occasionally.

  3. Preheat oven to 425 degrees. Place a large rimmed baking pan in oven; preheat pan for 10 to 15 minutes. Cut squash slices into 1-in. pieces; set aside.

  4. Combine 1 Tbsp. oil, remaining 1/2 tsp. salt and black pepper in a large bowl. Add acorn squash, Brussel sprouts and shallots; toss to coat.

  5. Remove baking pan from oven; brush with remaining 1 Tbsp. oil. Spread vegetables, in a single layer, on half of the prepared baking pan. Drain chicken; discard marinade. Place chicken, boned sides up, on the other half of the pan. Roast for 15 minutes; turn chicken over.

  6. Sprinkle vegetable mixture with slivered almonds; toss. Roast for 16 to 18 minutes more or until chicken reaches 165 degrees. Serve with reserved maple mixture.


Nutrition facts


450 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 160mg
  • Sodium: 840mg
  • Total Carbohydrates: 38g
  • Protein: 32g

Daily Values

Iron 20%
Calcium 10%
Vitamin D 0%
Potassium 20%