Maple Dijon chicken and pumpkin tray bake

Chicken thighs, pumpkin and Brussels sprouts roast together in a tangy maple mustard dressing.

4 serves · 55 minutes

Ingredients

• 680 g skinless boneless chicken thighs, cut into large bite-sized pieces
• 340 g Brussels sprouts, halved
• 340 g butternut pumpkin, peeled and cut into 2 cm cubes
• ½ red onion, cut into wedges
• 45 mL Dijon mustard
• 30 mL pure maple syrup
• 30 mL olive oil
• 30 mL apple cider vinegar
• 1 tsp each garlic powder, onion powder and dried parsley
• Fine salt, black pepper and chilli flakes to taste

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Line a large rimmed tray with baking paper.
2. Whisk the mustard, maple syrup, oil, vinegar and seasonings. Toss with the chicken, sprouts, pumpkin and onion until coated, then spread everything out in one layer.
3. Roast for 35 to 40 minutes, turning the pieces halfway through. Check that the pumpkin is easily pierced with a fork and the thickest chicken pieces have reached 75°C. If one is ready first, lift it off the tray and continue roasting the rest.

Nutrition is estimated per serve (one quarter of the tray) and varies with ingredient brands and portion size. Optional toppings and sides are excluded.