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Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts
Ingredients
  • 1 tablespoon chopped fresh sage, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 4 (10-oz.) bone-in, skin-on chicken breasts
  • 4 cups cubed peeled butternut squash (about 1 lb.)
  • 3 large shallots, peeled and quartered
  • ½ acorn squash, seeded and cut crosswise into slices
  • 8 ounces Brussels sprouts, trimmed and halved (about 2 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
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