One-Pan Maple Rosemary Chicken

I tried this one-pan maple rosemary chicken. This was really good, though I must warn you to cut the vegetables smaller than I did, as they were underdone.

2 cups purple potatoes, halved
1 ½ cups brussels sprouts, halved
1 ½ cups baby carrots
1 ½ cups butternut squash, diced
1 red apple, sliced
½ large red onion, diced
olive oil, to taste
salt, to taste
pepper, to taste
1 tsp. dried sage, or to taste
¼ cup Dijon mustard
¼ cup maple syrup
3 cloves garlic, minced
1 tsp. fresh rosemary, minced
1 Tbsp. lemon juice
6 chicken thighs

Preheat the oven to 400 °F and line a baking sheet with parchment paper.

To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion. Add oil, salt, pepper, and sage and mix well.

In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice. Add salt and pepper to taste.

Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ½ of Dijon-maple mixture. Flip the chicken over and brush with the rest of the Dijon-maple mixture.

Bake for 30 minutes (it needed longer in my case), or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin. Serve.