Abby J - Fall Pumpkin Sheet Pan Chicken

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 4 cups pumpkin or butternut squash, cubed
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried sage
• ½ teaspoon thyme
• Salt and pepper to taste

Maple Dijon Glaze

• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic

Directions

1. Heat oven to 425°F.
2. Toss chicken, pumpkin, and onion with olive oil, garlic powder, smoked paprika, sage, thyme, salt and pepper. Arrange on a sheet pan.
3. Roast for 20 minutes.
4. Mix maple syrup, Dijon mustard, and garlic. Brush over the chicken and pumpkin.
5. Roast 15–20 minutes more, until the chicken reaches 165°F and the pumpkin is tender.

Chef’s Notes

• Finish with fresh parsley and crispy fried sage. For extra fall flavor, add crumbled goat cheese or toasted pecans just before serving.