Photo: Jennifer Causey
Active Time
20 Mins
Total Time
1 Hour
Serves 6 (serving size: 4 oz. chicken and 1 cup vegetables)

We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you'll want to drain the liquid from the pan before adding the vegetables so they can caramelize evenly.

How to Make It

Step 1

Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).

Step 2

Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan.

Step 3

Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.

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Ratings & Reviews

4.5 stars

March 26, 2017
Seriously delicious.  I'd serve this for a dinner party.  And I don't typically eat brussels sprouts.  The sauce on the chicken was great.  I'd probably double it next time.