Weeknights call for meals that are simple but never boring. This sheet-pan dinner balances the sweetness of maple syrup with tangy Dijon mustard and the savory kick of Shawhan Farms Buck’s Best Sweet & Spicy BBQ Rub. Tossed with hearty fall veggies, it’s the kind of recipe that feels special without piling up dishes in the sink.
Ingredients (Serves 4)
4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, cut in half)
2 cups butternut squash, peeled and cubed (or sweet potatoes)
Prep the pan: Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
Make the glaze: In a small bowl, whisk together maple syrup, Dijon, apple cider vinegar, and Buck’s Rub. Set aside.
Season veggies: Toss squash and Brussels sprouts with 1 tbsp olive oil, a pinch of salt, and black pepper. Spread evenly on the sheet pan.
Prepare chicken: Pat chicken dry. Rub with remaining olive oil, season lightly with salt and pepper, then brush with half of the glaze.
Roast: Arrange chicken skin-side up on the pan. Bake 30–35 minutes, flipping veggies halfway through. Brush chicken with remaining glaze in the last 5 minutes.
Serve: Plate chicken and veggies, drizzling with pan juices.
Tips to Make It Work
Thighs vs. Breasts: Thighs stay juicier with high heat; breasts cook faster, so check at 160–165°F internal temp.
Veggie swaps: Try parsnips, carrots, or even cubed apples for a sweeter note.
Vegetarian variation: Swap chicken for cauliflower steaks or chickpeas and roast with the same glaze.
Crunch factor: Sprinkle chopped pecans or toasted panko over the finished dish for texture.
