Did someone say maple? Mmmmm. Vermont loves maple. So will you! Enjoy.


  • 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
  • 1/2 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 1/2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided

How to Make It

  1. Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).

  2. Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan.

  3. Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.